Coconut Pecan Cream Cake – Soft, Light, and Silky Creamy!
With its soft texture and legendary aroma from the coconut and roasted pecans inside, this cake definitely has that special occasion cake vibe! The combination of three layers of light cake and smooth cream cheese frosting creates a magnificent flavor. Here is the step-by-step, measured, reliable recipe:
⸻
Ingredients
Cake Layers
• 1 cup (225g) butter (room temperature, unsalted)
• 2 cups (400g) granulated sugar
• 5 large eggs (separate yolks and whites)
• 2 cups (260g) flour
• 1 tsp baking soda
• 1 cup (240ml) buttermilk
• 1 tsp vanilla extract
• 1 tsp almond extract (optional but highly recommended)
• 1 cup sweetened coconut flakes
• 1 cup roasted pecans (coarsely chopped)
Cream Cheese Frosting
• 8 oz (226g) cream cheese (softened)
• 1/2 cup (115g) butter (softened)
• 4 cups (480g) powdered sugar
• 1 tsp vanilla
• 1/2 cup chopped pecans (for garnish)
⸻
Preparation
1. Making the Cake
1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch cake pans.
2. Cream the butter and sugar in a mixer for 3–4 minutes until fluffy.
3. Add the egg yolks one at a time, mixing well after each addition.
4. In a separate bowl, mix the flour and baking soda.
5. Alternately add the dry ingredients and buttermilk to the butter mixture—do not overmix, the dough should be soft.
6. Fold the vanilla, almond extract, coconut, and pecans into the mixture with a spatula.
7. In another bowl, beat the egg whites until stiff peaks form and gently fold them into the batter. This step ensures the cake is light.
8. Divide the batter evenly among the pans.
9. Bake for 22–28 minutes, until a toothpick inserted comes out clean.
10. Let the cakes cool completely.
⸻
2. Preparing the Frosting
1. Beat the cream cheese and butter until smooth.
2. Continue beating, adding the powdered sugar in batches, until the mixture is silky smooth.
3. Add the vanilla and mix one last time.
⸻
3. Assembling the Cake
1. Place the first cake layer on a serving plate and spread frosting evenly.
2. Add the second layer and frost again.
3. Place the third layer and frost the entire cake.
4. Garnish by sprinkling pecans on top.
5. Chill the cake in the refrigerator for 30 minutes for cleaner slices.
⸻
Serving Note
This cake stays fresh in the refrigerator for 4–5 days; its flavor improves with time. Perfect for special celebrations, birthdays, or “treat myself” days!
