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Coconut Pecan Cake

February 26, 2016

Over Valentine’s weekend, I felt like baking a cake. D loves coconut, and I love pecans, so that was the inspiration. That and I am fairly sure it will be awhile before I find the quiet time to bake a cake once Baby gets here!

You will need:

  • 2 c flour
  • 1 t baking soda
  • 1/2 t baking powder
  • 2 c unsalted butter, room temperature, divided
  • 1 1/2 c sugar
  • 1/2 c brown sugar
  • 4 t vanilla extract, divided
  • 1 t almond extract, divided
  • 5 eggs
  • 1 c buttermilk
  • 14 oz sweetened flaked coconut, toasted, divided
  • 2 c pecan pieces, toasted, divided
  • 1 packages (8 oz) cream cheese, room temperature
  • 1 lb powdered sugar

20160215 Pecan Cake 04

Then you will…

  1. Preheat your oven to 350 degrees. Butter and flour two 9-inch round cake pans.
  2. Mix together the flour, baking soda and baking powder.
  3. In a large mixing bowl, cream together the 1 cup of the butter, sugar, brown sugar, 2 teaspoons of the vanilla and 1/2 teaspoon of the almond extracts.
  4. Beat until light and creamy.
  5. Beat in the eggs one at a time, beating well before adding the next egg.
  6. Mix in the sifted dry ingredients alternately with the buttermilk.
  7. Beat until fully combined.
  8. Stir in half of the coconut and 1 1/4 cups of toasted pecans.
  9. Split the batter evenly between the prepared cake pans.
  10. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
  11. Cool 15 minutes before turning out onto a cooling rack to finish cooling completely.
  12. In a medium mixing bowl, cream together the cream cheese and remaining cup of butter until light, fluffy and smooth.
  13. Mix in the remaining 2 teaspoons of vanilla and 1/2 teaspoon of almond extracts.
  14. Gradually beat in the powdered sugar until creamy and smooth.
  15. Place one layer of the cake on a serving plate.
  16. Frost the top of the layer and sprinkle with pecans and toasted coconut.
  17. Place the second layer on top of the first.
  18. Frost the top and sides of the cake.
  19. Sprinkle the top and sides of the cake with pecan pieces and toasted coconut.
  20. Store chilled due to the cream cheese frosting.

20160215 Pecan Cake 01

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