Introduction
This Coconut Pecan Cake is a delightful dessert that combines the richness of a white cake with a coconut-pecan topping.
Perfect for any occasion, it offers a tropical twist on a classic cake, with a moist texture and a balance of sweet and nutty flavors.
Whether you’re serving it at a family gathering or for a special celebration, this cake is sure to become a favorite.
Ingredients
For the cake:
-1 package white cake mix
-1 cup buttermilk
-1/2 cup vegetable oil
-4 large egg whites
-1 teaspoon vanilla extract
For the frosting:
-1/2 cup unsalted butter
-1 cup granulated sugar
-1 cup evaporated milk
-3 large egg yolks
-1 teaspoon vanilla extract
-1 1/2 cups sweetened shredded coconut
-1 cup chopped pecans
Instructions
Begin by preheating your oven to 350°F (175°C) and preparing two 9-inch round cake pans.
Grease and flour the pans, or line them with parchment paper for easy removal of the cakes once baked.
In a large mixing bowl, combine the white cake mix, buttermilk, vegetable oil, egg whites, and vanilla extract.
Beat the mixture on medium speed for about two minutes until it is smooth and well combined. Pour the batter evenly into the prepared cake pans.
Bake the cakes for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely.
While the cakes are cooling, prepare the frosting. In a saucepan over medium heat, melt the unsalted butter.
Stir in the granulated sugar, evaporated milk, and egg yolks, and cook while stirring constantly for about 5 minutes, until the mixture thickens.
Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Let the frosting cool slightly to allow it to thicken further, but it should still be spreadable when you are ready to use it.
Once the cakes are completely cooled, place one cake layer on a serving platter. Spread a generous amount of frosting on top.
then place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake, making sure to spread it evenly.
Allow the cake to set for about 30 minutes before slicing to give the frosting time to firm up. Serve and enjoy!
How to Make
Start by preheating the oven and preparing your cake pans to ensure everything is ready for the batter.
Use parchment paper or greasing methods that prevent the cake from sticking, which will make removing the cakes easy once baked.
For the batter, make sure you mix the cake ingredients thoroughly. It’s important to follow the recipe’s instructions carefully to achieve the best texture and flavor.
The buttermilk helps make the cake moist, and the egg whites keep it light and fluffy.
As the cakes bake, focus on preparing the frosting. The combination of butter, sugar, evaporated milk, and egg yolks creates a luscious.
creamy base for the coconut and pecans. Stirring constantly prevents the mixture from burning or becoming lumpy.
When making the frosting, remember to let it cool slightly before spreading it on the cake. This ensures it won’t melt the cake.
layers underneath. However, the frosting should remain warm enough to spread smoothly and evenly.
Once you assemble the cake, make sure to cover the entire surface with frosting, ensuring each layer is rich in flavor.
The coconut and pecans add an irresistible crunch and texture that complements the softness of the cake.
After the cake is frosted, let it rest to allow the frosting to set properly. It will also allow the flavors to meld together, making each bite more delicious.
Serve the cake in generous slices, and enjoy the perfect balance of cake, frosting, and toppings in every bite.
Tips
When baking, be sure to measure the ingredients accurately, especially the cake mix and buttermilk, as this can affect the texture and taste of the cake.
If you prefer a more pronounced coconut flavor, consider adding an extra half cup of shredded coconut to the cake batter.
This will give the cake a subtle coconut taste throughout, complementing the frosting.
For an even richer flavor, toast the chopped pecans before adding them to the frosting. Toasting brings out the natural oils in the nuts and enhances their flavor.
To make the cake a bit lighter, you can substitute the vegetable oil with a healthier option like coconut oil, which will also add to the tropical flavor.
If you’re preparing the cake in advance, it can be stored in an airtight container at room temperature for up to three days.
If you need to store it longer, refrigerate the cake, but allow it to come to room temperature before serving to ensure the frosting stays soft.
If you’re looking for a visually stunning finish, sprinkle extra shredded coconut on top of the cake after frosting it.
This not only adds to the appearance but gives an extra coconut punch.
For a more decadent touch, drizzle some caramel sauce over the top before serving. This complements the cake’s sweetness and adds an additional layer of richness.
Conclusion
This Coconut Pecan Cake is a perfect balance of sweetness, texture, and tropical flavors. The combination of a light.
moist cake with a creamy coconut-pecan frosting makes it an irresistible treat that’s perfect for any special occasion.
Whether you’re baking it for a family gathering, a celebration, or simply to enjoy with friends, this cake is sure to impress everyone with its delicious flavor and beautiful presentation. Enjoy every bite!