Description
A delicious coconut pecan cake that is perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
- 1/2 cup chopped pecans, toasted (for garnish)
- 1/4 cup shredded coconut, toasted (for garnish)
Instructions
- Preheat oven to 350°F (175°C), grease and flour three 8-inch round pans or line with parchment.
- Toast the pecans and coconut on a baking sheet for 5–7 minutes until fragrant; serve at room temperature.
Notes
- For best results, use room temperature ingredients.
- Allow the cake to cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg