Coconut Pecan Cake
Indulge in the irresistible charm of this Coconut Pecan Cake, a dessert that combines rich, buttery layers with the tropical allure of sweetened coconut and the nutty crunch of toasted pecans. Baked to golden perfection, this triple-layer cake is filled and frosted with a luscious cream cheese frosting, made velvety smooth with hints of vanilla. Finished with a sprinkle of toasted pecans and shredded coconut for added texture, this show-stopping dessert is perfect for celebrations, potlucks, or simply treating yourself. With easy-to-follow steps, a light texture from coconut milk, and a well-balanced sweetness, this cake promises to become a favorite. Perfect for coconut lovers and fans of decadent homemade confections!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Unsweetened coconut milk
- 1.5 cups Shredded sweetened coconut
- 1 cup Pecans, toasted and chopped
- 8 ounces Cream cheese, softened
- 4 cups Powdered sugar
- 2 tablespoons Milk
- 0.5 cup Unsalted butter, softened (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Shredded sweetened coconut (for topping)
- 0.5 cup Pecans, toasted and chopped (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture, mixing just until combined.
Fold in the 1.5 cups of shredded sweetened coconut and 1 cup of chopped toasted pecans.
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and allow them to cool completely on wire racks.
To make the frosting: In a medium bowl, beat the cream cheese and 0.5 cup butter together until creamy and smooth.
Slowly add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and 1 teaspoon of vanilla extract and mix until the frosting is fluffy and spreadable.
Place one cake layer on a serving platter. Spread a generous layer of frosting on top. Add the second cake layer and frost the top. Place the final layer on top and frost the top and sides of the cake.
Sprinkle the 0.5 cup of shredded coconut and 0.5 cup of toasted chopped pecans over the top of the cake to garnish.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Let it sit at room temperature for 10 minutes before slicing.
Nutrition Facts
Calories |
11658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 616.0 g | 790% | |
| Saturated Fat | 339.0 g | 1695% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1773 mg | 591% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 1493.7 g | 543% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 1092.3 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1134 mg | 87% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 2570 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
