Hello, baking enthusiasts! If you’re looking for a show-stopping dessert that’s both indulgent and satisfying, this Coconut Pecan Cake with Cream Cheese Frosting is for you. Combining the nutty richness of pecans, the tropical sweetness of coconut, and the tangy creaminess of the frosting, this cake is a perfect centerpiece for any occasion. Let’s dive into the recipe and make this irresistible treat together!
Introduction
Coconut Pecan Cake with Cream Cheese Frosting is a classic Southern-inspired dessert that combines layers of moist, flavorful cake with a decadent frosting. The chopped pecans and shredded coconut provide delightful texture and flavor, while the tangy cream cheese frosting ties everything together in sweet harmony. This cake is perfect for celebrations, family gatherings, or any time you want to impress your guests with a homemade masterpiece. With simple ingredients and a straightforward process, you’ll have a stunning dessert ready in no time.
Ingredients
For the Cake
- 2 cups Flour
- ½ cup Butter, softened
- 1 tsp. Baking soda
- ½ cup Shortening
- 1 cup Buttermilk
- 2 cups Sugar
- 1 cup Shredded coconut
- 5 Large eggs, separated
- 1 cup Chopped pecans
- 1 Tbsp. Vanilla extract
For the Frosting
- 1 tsp. Vanilla
- 8 oz. Cream cheese, softened
- 4 cups Powdered sugar
- ½ cup Butter, melted
- Chopped pecans and coconut flakes for garnish
These ingredients create a rich, flavorful cake with layers of sweetness, nuttiness, and tangy frosting that’s sure to be a crowd-pleaser.
How to Make Coconut Pecan Cake with Cream Cheese Frosting
- Prepare the Oven: Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans thoroughly and set aside.
- Cream the Butter and Sugar: In a mixing bowl, combine ½ cup softened butter, ½ cup shortening, and 2 cups sugar. Beat the mixture on medium speed until it’s fluffy and smooth.
- Add the Egg Yolks: Blend the egg yolks into the butter mixture, one at a time, ensuring each yolk is fully incorporated before adding the next. Mix in 1 tablespoon of vanilla extract.
- Incorporate the Dry and Wet Ingredients: Gradually add the flour, buttermilk, and baking soda to the mixture. Alternate between the dry and wet ingredients, starting and ending with the flour. Mix until everything is well combined.
- Add Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans, ensuring they’re evenly distributed throughout the batter.
- Beat the Egg Whites: In a separate clean bowl, whisk the egg whites on high speed until stiff peaks form. This step is essential for achieving a light and airy cake texture.
- Fold the Egg Whites into the Batter: Carefully fold the beaten egg whites into the batter, using a spatula to gently incorporate them without deflating their volume.
- Layer the Batter into Pans: Divide the batter evenly between the three prepared cake pans. Use a spatula to smooth the tops.
- Bake the Cakes: Place the pans in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cakes; it should come out clean.
- Cool the Cakes: Remove the pans from the oven and let the cakes rest for 10 minutes. Carefully turn the cakes out onto a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a mixing bowl, blend 8 oz. of softened cream cheese, ½ cup melted butter, 1 tsp. vanilla, and 4 cups powdered sugar. Beat until the frosting reaches your desired consistency. If the frosting is too thick, add a splash of milk; if it’s too thin, add more powdered sugar.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top, then add the second layer and repeat. Add the third layer and frost the top and sides of the cake.
- Garnish and Serve: Sprinkle chopped pecans and shredded coconut over the top of the cake for an extra decorative touch. Slice and serve this gorgeous cake to your delighted guests.
Helpful Tips
- Room Temperature Ingredients: Ensure all ingredients, especially eggs and butter, are at room temperature for easier mixing and better results.
- Prevent Sticking: Line the bottoms of your cake pans with parchment paper to ensure the layers release easily after baking.
- Whipping Egg Whites: Make sure your mixing bowl and whisk are completely clean and dry when whipping egg whites; even a tiny bit of grease can prevent them from forming stiff peaks.
Cooking Tips
Here are some additional tips to perfect your Coconut Pecan Cake with Cream Cheese Frosting:
- Substitute Options: If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
- Extra Moisture: Brush the cake layers with a simple syrup (equal parts water and sugar boiled together) for added moisture and sweetness.
- Storing the Cake: Store the frosted cake in the refrigerator to keep the cream cheese frosting fresh.
Serving Suggestions
Serve this stunning cake as a centerpiece for birthdays, holidays, or any celebration. It pairs beautifully with a cup of coffee, tea, or even a scoop of vanilla ice cream. To elevate your presentation, serve slices on decorative dessert plates and garnish with extra coconut and pecans.
Nutritional Information
Here’s an estimate of the nutritional value per serving of Coconut Pecan Cake with Cream Cheese Frosting:
- Calories: 480
- Carbohydrates: 58g
- Protein: 6g
- Fat: 25g
- Saturated Fat: 12g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 85mg
- Sodium: 220mg
- Potassium: 140mg
- Fiber: 2g
- Sugar: 45g
- Vitamin A: 10%
- Vitamin C: 1%
- Calcium: 4%
- Iron: 8%
Storage and Leftovers
Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Freeze: For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions (FAQs)
Can I make this cake in advance? Yes! Bake the cake layers ahead of time and wrap them tightly in plastic wrap. Store them at room temperature for up to 2 days or freeze them for up to 3 months. Frost the cake the day you plan to serve it.
Can I use a different frosting? Absolutely. A classic buttercream frosting or whipped cream frosting would also complement the cake beautifully.
Can I toast the coconut and pecans? Toasting the coconut flakes and pecans before adding them to the cake can enhance their flavor and provide a nuttier, richer taste.
Related Recipes
If you enjoyed this Coconut Pecan Cake, try these other delightful desserts:
- Southern Pecan Pie
- Tropical Coconut Bars
- Cream Cheese Pound Cake
- Classic Carrot Cake with Cream Cheese Frosting
Conclusion
This Coconut Pecan Cake with Cream Cheese Frosting is a true masterpiece that combines tropical flavors, nutty textures, and a creamy finish. It’s a delightful treat that’s sure to impress anyone lucky enough to try it. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is guaranteed to please. Try it out and share the joy of baking with your loved ones!