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Coconut Pecan Buttermilk Cake: A Delightful Recipe to Try!

A delightful Coconut Pecan Buttermilk Cake that combines the rich flavors of coconut and pecans in a moist cake.
Print Recipe
Prep Time 15 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, beat the softened butter until creamy. Add the buttermilk, eggs, and vanilla extract, mixing until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  5. Fold in the shredded coconut and chopped pecans until evenly distributed throughout the batter.
  6. Pour the batter into the prepared baking pan and spread it evenly.
  7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 70mgSodium: 200mgFiber: 1gSugar: 20g

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.

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