Introduction (Short)
Caramel Coconut Pecan Cake is a rich, moist dessert layered with buttery caramel sauce, sweet shredded coconut, and crunchy pecans. This indulgent cake combines warm, nutty flavors with a soft, tender crumb, making it perfect for gatherings, holidays, or whenever you crave a comforting homemade treat.
Ingredients
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 cup unsalted butter (softened)
3 large eggs
1 cup whole milk or buttermilk
1 teaspoon vanilla extract
1 tablespoon baking powder
1/2 teaspoon salt
For the Caramel Topping:
1 cup brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
In a separate bowl, combine flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Pour batter into the prepared pan and bake for 30–40 minutes or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the caramel topping by melting butter in a saucepan over medium heat.
Add brown sugar and heavy cream, stirring constantly until thickened.
Remove from heat and stir in vanilla, coconut, and pecans.
Once the cake is baked, spread the warm caramel mixture evenly over the top.
Allow to cool slightly before slicing and serving.
How to Make (Step-by-Step Overview)
Start by preparing and baking the cake base until golden and fluffy.
While the cake bakes, cook the caramel sauce until smooth and slightly thick.
Mix in shredded coconut and chopped pecans for texture and flavor.
Spread the warm topping over the freshly baked cake to allow it to soak in slightly.
Let the cake rest before slicing to ensure clean cuts and rich flavor distribution.
Variations
Add crushed pineapple to the batter for a tropical twist.
Replace pecans with walnuts or almonds.
Use salted caramel for a sweet-salty flavor contrast.
Add a cream cheese layer between the cake and caramel topping.
Sprinkle toasted coconut on top for extra crunch.
Tips
Do not overmix the batter to keep the cake soft and tender.
Toast the pecans lightly before adding for deeper flavor.
Allow caramel to cool slightly before spreading to prevent it from running off.
Store leftovers in an airtight container to maintain moisture.
Serve slightly warm for the best taste experience.
Nutrition (Approximate per serving)
Calories: 450–550 kcal
Protein: 5–7 g
Fat: 25–30 g
Carbohydrates: 55–65 g
Sugar: 35–45 g
Fiber from coconut and pecans supports digestion.
Healthy Benefits
Pecans provide healthy fats that support heart health.
Coconut contains fiber and beneficial plant compounds.
Eggs contribute protein and essential vitamins.
When enjoyed in moderation, it can provide energy and satisfy sweet cravings.
Conclusion (Short)
Caramel Coconut Pecan Cake is a decadent, flavor-packed dessert that balances sweetness, crunch, and moisture beautifully. Perfect for celebrations or cozy afternoons, this cake is sure to impress with every rich and caramel-drizzled bite.