The moment you open the oven and breathe in the warm coconut and toasted pecan aroma, you know this Coconut Cake with Cream Cheese and Pecans is going to be something special
This cake is perfect for a relaxed Sunday afternoon, a summer picnic, or a thoughtful hostess gift, pairing beautifully with fresh fruit or a cup of coffee
SaveI first made it for a small gathering, and the combination of soft, fragrant cake, cool tangy frosting, and crisp nuts became the dessert everyone asks for again
Coconut Cake With Cream Cheese And Pecans Recipe
Ingredients
Cake
Cream Cheese Frosting
Topping
Instructions
- Prep the pan and oven
Preheat your oven to 350°F (175°C). Grease and flour two 9 inch round cake pans, then line the bottoms with parchment paper and grease again to prevent sticking.
- Whisk dry ingredients
In a medium bowl, whisk together the flour, sweetened shredded coconut, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, about 3 to 4 minutes.
- Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until the mixture is smooth and fragrant.
- Alternate wet additions
With the mixer on low speed, add half of the buttermilk followed by half of the coconut milk, mixing just until combined before adding the rest.
- Fold in dry ingredients
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined; avoid overmixing to keep the cake tender.
- Bake the layers
Divide the batter evenly between the prepared pans, smooth the tops, and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Make the pecan topping
In a small bowl, toss chopped pecans with brown sugar, cinnamon, and melted butter until well coated, then spread on a baking sheet and toast at 350°F (175°C) for 5 to 7 minutes until fragrant and lightly browned.
- Prepare the frosting
Beat the softened cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and salt until the frosting is light and creamy. Stir in the finely chopped coconut.
- Assemble and finish
Let the cakes cool completely, then spread a generous layer of frosting between the layers, over the top, and down the sides. Sprinkle with toasted pecans, extra coconut, and garnish with pecan halves before serving.
Substitutions and variations
- Use gluten free all purpose flour for a gluten free version
- Substitute buttermilk with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar
- Replace cream cheese with mascarpone for a lighter tang
- Swap pecans for toasted walnuts or almonds
- Use coconut extract along with vanilla for a more pronounced coconut aroma
Chloe's tips
- For stronger coconut flavor, use coconut extract in the batter and frosting
- Chill the frosted cake for at least 30 minutes to help set the slices
- Press parchment paper on the frosting to create a smooth finish
- Toast nuts in a dry pan or oven until golden for best aroma
How to store it
- Store the cake covered in the refrigerator for up to 4 days
- Bring to room temperature before serving for better flavor and texture
Serving suggestions
Serve this cake in neat wedges with a dollop of whipped cream and a sprig of mint for an elegant presentation.
- Pair with berries or tropical fruit for a colorful platter
- Drizzle a thin glaze of powdered sugar and coconut milk for extra sweetness
- Add a sprinkle of toasted coconut on each slice for extra crunch
- Enjoy with a cup of hot coffee or your favorite tea
Frequently asked questions
Can I make this cake ahead of time?
Yes, bake and frost the cake up to 2 days in advance, refrigerate, and bring to room temperature before serving for the best texture.
How do I toast the pecans evenly?
Spread chopped pecans in a single layer on a rimmed baking sheet and toast for 5 to 7 minutes, stirring once, until golden and fragrant.
Can I use sweetened coconut flakes instead of shredded coconut?
Yes, use sweetened coconut flakes but note they are larger and may give a slightly chewier texture; pulse briefly in a food processor if you prefer a finer crumb.
Is it necessary to use both buttermilk and coconut milk?
The combination adds both tenderness and coconut flavor, but you can use all buttermilk or all coconut milk if needed; the texture and flavor will be slightly different.
Let's get cooking!
With its fragrant coconut aroma, velvety cream cheese frosting, and crunchy pecan topping, this cake will quickly become a favorite in your kitchen, so gather your ingredients and enjoy sharing a slice with the people you love.
