Description
A delightful Coconut Pecan Buttermilk Cake that combines the rich flavors of coconut and pecans in a moist cake.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the softened butter until creamy. Add the buttermilk, eggs, and vanilla extract, mixing until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the shredded coconut and chopped pecans until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a richer flavor, consider adding a cream cheese frosting on top.
- You can substitute walnuts for pecans for a different nutty taste.
- If you prefer a lighter version, use low-fat buttermilk and reduce the sugar by ¼ cup.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg