Introduction
Coconut Pecan Buttermilk Cake is a timeless treasure that has graced Southern tables for generations, offering a symphony of textures and flavors that are truly unmatched. This Coconut Pecan Buttermilk Cake stands out because of the magical interaction between the acidic buttermilk and the baking soda, creating a tender, velvet-like crumb that almost melts on your tongue. When you combine this moist base with the tropical sweetness of shredded coconut and the earthy crunch of toasted pecans, you create a dessert that is not just a cake, but an experience. Many people look for the perfect Southern dessert, and this Coconut Pecan Buttermilk Cake consistently ranks at the top of the list for its reliability and decadent profile. Whether you are hosting a summer garden party or a cozy winter gathering, the warm notes of the pecans and the light airiness of the coconut make it suitable for every season. The history of the Coconut Pecan Buttermilk Cake is rooted in hospitality, representing the best of home baking where simple, high-quality ingredients are transformed into something extraordinary. By mastering the balance of moisture and richness, you ensure that every slice of your Coconut Pecan Buttermilk Cake is just as good as the last.
Why You’ll Love It
You will absolutely fall in love with this Coconut Pecan Buttermilk Cake because it hits every single sensory note you want in a gourmet dessert. First and foremost, the moisture level in this Coconut Pecan Buttermilk Cake is legendary; the buttermilk ensures that even days after baking, the cake remains soft and hydrated. Furthermore, the inclusion of pecans provides a sophisticated contrast to the delicate cake, offering a buttery crunch that enhances every bite. If you enjoyed our Easy Coconut Condensed Milk Cake, you will find this version offers a deeper, more complex flavor profile thanks to the buttermilk tang. This Coconut Pecan Buttermilk Cake is also surprisingly versatile, acting as the perfect canvas for a variety of frostings, though a cream cheese base is traditional. It is a crowd-pleaser that appeals to both coconut lovers and those who prefer nut-forward desserts. Finally, the aromatic quality of the Coconut Pecan Buttermilk Cake as it bakes will fill your home with a scent so inviting it practically guarantees a second helping for everyone.
Ingredients
To create the perfect Coconut Pecan Buttermilk Cake, you must start with ingredients that are at room temperature to ensure proper emulsification. The base of the Coconut Pecan Buttermilk Cake relies on a high ratio of fat and sugar to create that signature Southern density without being heavy.
The Cake Components
- 1 cup (225 g) unsalted butter, softened to room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (310 g) all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 cup full-fat buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans, toasted
- 1/2 teaspoon fine sea salt
Notes and Substitutions
If you do not have buttermilk on hand for your Coconut Pecan Buttermilk Cake, you can make a quick substitute by adding one tablespoon of lemon juice or white vinegar to one cup of regular whole milk and letting it sit for five minutes. However, real buttermilk provides a specific thickness that is hard to beat. For the coconut, you can use unsweetened shredded coconut if you prefer to reduce the overall sweetness of the Coconut Pecan Buttermilk Cake, but the sweetened variety helps with moisture retention. Toasted pecans are non-negotiable for the best flavor; raw pecans simply don't have the same impact. If you want a similar flavor in cookie form, don't miss our Irresistible No-Bake Coconut Pecan Praline Cookies.
Equipment
To bake this Coconut Pecan Buttermilk Cake, you will need a few essential tools. A high-quality stand mixer or a powerful hand mixer is necessary for creaming the butter and sugar effectively. You will also need two 9-inch round cake pans or a large 9x13-inch baking dish. Parchment paper, a wire cooling rack, and a sturdy offset spatula for frosting are also highly recommended for the best results with your Coconut Pecan Buttermilk Cake.
Instructions
Follow these steps carefully to ensure your Coconut Pecan Buttermilk Cake turns out perfectly every time you bake it.
- Step 1: Preheat your oven to 350°F (175°C) and grease your cake pans thoroughly with butter and a light dusting of flour.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar for at least 5 minutes until the mixture is light, fluffy, and pale in color.
- Step 3: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure the Coconut Pecan Buttermilk Cake batter stays smooth.
- Step 4: Sift the flour, baking soda, and salt together in a separate medium-sized bowl.
- Step 5: Alternatively add the dry ingredients and the buttermilk to the wet mixture, starting and ending with the flour. Do not overmix.
- Step 6: Gently fold in the vanilla extract, shredded coconut, and toasted chopped pecans until evenly distributed throughout the Coconut Pecan Buttermilk Cake batter.
- Step 7: Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the Coconut Pecan Buttermilk Cake comes out clean.
- Step 8: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before you begin the frosting process.
Pro Tips
One of the best secrets for a professional-grade Coconut Pecan Buttermilk Cake is to sift your flour twice to incorporate as much air as possible. Additionally, make sure your butter is truly softened but not melting; it should hold a thumbprint but still feel cool. When adding the buttermilk to your Coconut Pecan Buttermilk Cake, do so slowly to prevent the batter from breaking. Another tip is to lightly toss your pecans and coconut in a tablespoon of flour before folding them into the batter; this prevents them from sinking to the bottom of the Coconut Pecan Buttermilk Cake while it bakes. Finally, always use the highest quality vanilla extract you can afford, as it ties the coconut and pecan flavors together beautifully.
Serving, Storage & Variations
Serve this Coconut Pecan Buttermilk Cake at room temperature to fully appreciate the buttery texture of the crumb. For a beautiful presentation, garnish the top with extra toasted pecan halves and a sprinkle of toasted coconut flakes. This Coconut Pecan Buttermilk Cake stores well in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For a variation, try adding a layer of crushed pineapple between the cake layers for a tropical twist, or use a chocolate ganache instead of cream cheese frosting for a richer Coconut Pecan Buttermilk Cake experience. If you are serving a large crowd, this recipe can easily be doubled and baked in a sheet pan for easier serving and transport to potlucks or family reunions.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 6g |
| Carbohydrates | 58g |
| Fat | 26g |
Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands used.
Conclusion
In conclusion, the Coconut Pecan Buttermilk Cake is the ultimate testament to the beauty of classic baking. It offers a sophisticated flavor profile that is both nostalgic and exciting, making it a perfect addition to your recipe repertoire. Once you taste the moist, tender layers of this Coconut Pecan Buttermilk Cake, you will understand why it has remained a favorite for so many years. Gather your ingredients, follow these steps, and enjoy the process of creating a Coconut Pecan Buttermilk Cake that will surely become a new family tradition in your household for years to come.
FAQs
Can I use low-fat buttermilk in this cake?
While you can use low-fat buttermilk, full-fat buttermilk is highly recommended for the richest texture and most tender crumb in this Coconut Pecan Buttermilk Cake.
How do I toast the pecans for the best flavor?
Toast your chopped pecans in a dry skillet over medium heat for 3-5 minutes or until they become fragrant. This step is essential to unlock the oils and provide a deeper nutty profile.
Can I freeze Coconut Pecan Buttermilk Cake?
Yes, you can freeze the cake layers individually wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before frosting and serving.
Coconut Pecan Buttermilk Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and tender Southern-style cake filled with toasted pecans and shredded coconut, perfect for any celebration.
Ingredients
1 cup (225 g) unsalted butter, softened
2 cups (400 g) granulated sugar
4 large eggs, room temperature
2 ½ cups (310 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup full-fat buttermilk
1 teaspoon vanilla extract
1 cup shredded sweetened coconut
1 cup chopped toasted pecans
Instructions
Step 1: Preheat oven to 350°F (175°C) and grease/flour two 9-inch round pans.
Step 2: Cream butter and sugar in a stand mixer for 5 minutes until light and fluffy.
Step 3: Add eggs one at a time, beating well after each addition to keep the batter emulsified.
Step 4: Whisk together flour, baking soda, and salt in a separate bowl.
Step 5: Gradually add dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with flour.
Step 6: Stir in the vanilla, then gently fold in the shredded coconut and toasted pecans.
Step 7: Divide batter between pans and bake for 30-35 minutes until a toothpick comes out clean.
Step 8: Cool in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
Notes
Ensure all ingredients are at room temperature for a perfectly smooth batter. For extra flavor, toast the coconut slightly before adding to the mix.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 38g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg
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