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
