Coconut Cake with Cream Cheese Pecans
Imagine diving into a slice of moist coconut cake topped with rich cream cheese frosting and crunchy pecans. It’s the perfect dessert for anyone who loves the tropical flavor of coconut! This Coconut Cake with Cream Cheese Pecans is not just any cake; it’s an indulgent treat that brings a slice of paradise to your plate. The aroma of freshly baked coconut wafting through your kitchen is enough to get anyone excited. Did you know that coconut has been praised for its health benefits? While it may seem like a guilty pleasure, it’s full of antioxidants and adds a delightful texture to desserts. This cake is simple to make, takes only about 50 minutes of your time, and will impress both guests and family members alike!
If you’re a fan of cakes, you might also love our classic Vanilla Bean Cake. Both desserts are delightfully sweet, though this coconut version takes the tropical route, ensuring every bite feels like a vacation. Whether you’re celebrating a special occasion or just treating yourself, this Coconut Cake with Cream Cheese Pecans is bound to become a favorite in your household!
What is Coconut Cake with Cream Cheese Pecans?
So, what’s in a name? Coconut Cake with Cream Cheese Pecans certainly rolls off the tongue delightfully! But have you ever wondered why it has such a mouthful of a name? Perhaps it’s because just saying it makes your taste buds tingle with excitement! Why not simplify it and just call it “Tropical Bliss”? One might say that “the way to a man’s heart is through his stomach,” and who could resist this heavenly dessert? Imagine baking this cake for a loved one and watching their eyes light up! Will you take the plunge and whip up this fabulous cake? I bet your taste buds will thank you!
Why You’ll Love This Coconut Cake with Cream Cheese Pecans
This Coconut Cake with Cream Cheese Pecans is a delightful treat for several reasons. First and foremost, the cake is incredibly moist and packed with flavor, thanks to the shredded coconut scattered throughout. It bursts with creamy goodness that will make you reach for seconds! Secondly, making this cake at home is cost-effective compared to buying one from the bakery, plus it’s so much more rewarding. Finally, the addition of cream cheese frosting, embellished with crunchy pecans throughout, makes every slice a celebration of texture and taste. If you enjoy this cake, don’t forget to check out our other delicious recipes, like the classic Chocolate Layer Cake. Now, roll up your sleeves, and let’s dive into making this paradise on a plate!
How to Make Coconut Cake with Cream Cheese Pecans:
Quick Overview
This Coconut Cake with Cream Cheese Pecans is not only mouthwateringly delicious but also easy to make! With a total preparation time of about 50 minutes, you can whip it up for family dinners or special gatherings, and trust me, everyone will be asking for the recipe!
Key Ingredients for Coconut Cake with Cream Cheese Pecans:
- 2 cups flour
- 1/2 cup butter, softened
- 1 teaspoon sodium bicarbonate
- 1/2 cup shortening
- 1 cup buttermilk
- 2 cups sugar
- 1 cup shredded coconut
- 5 large eggs, separated
- 1 cup chopped walnuts
- 1 tablespoon vanilla extract
- For the glaze:
- 1 teaspoon vanilla
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1/2 cup butter, melted
- Chopped nuts and coconut flakes for garnish
Step-by-Step Instructions:
- Preheat the Oven: Heat your oven to 350 degrees Fahrenheit.
- Mix Ingredients: In a mixing bowl, combine 1/2 cup softened butter, 1/2 cup shortening, and 2 cups sugar. Mix until fluffy and smooth.
- Incorporate Egg Yolks: Add the egg yolks to the butter mixture, then mix in 1 tablespoon of vanilla extract.
- Combine Dry Ingredients: Beat in the buttermilk, flour, and sodium bicarbonate until well combined.
- Add Coconut and Walnuts: Gently fold in the shredded coconut and chopped walnuts into the batter.
- Whip Egg Whites: In a separate bowl, beat the egg whites at high speed until stiff peaks form. Fold egg whites carefully into the cake batter.
- Prepare Cake Pans: Evenly layer the batter into three well-greased 9-inch cake pans.
- Bake: Bake in the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to rest for 10 minutes before removing them from the pans, and let cool completely on a wire rack.
- Make the Frosting: In a bowl, mix the softened cream cheese, 1 teaspoon vanilla, melted butter, and 4 cups powdered sugar until it’s smooth and spreadable.
- Assemble the Cake: Frost between each layer and cover the top and sides of the cake with the cream cheese frosting.
- Garnish: Lastly, garnish with additional chopped pecans and shredded coconut if desired.
What to Serve Coconut Cake with Cream Cheese Pecans
To elevate your dessert experience, consider serving this delightful cake with a side of fresh berries or a scoop of vanilla ice cream. A light fruit salad could complement the sweet richness of the cake, adding a refreshing twist. Additionally, pairing this cake with a cup of strong coffee or a chai latte could be a great way to enjoy a midday treat.
Top Tips for Perfecting Coconut Cake with Cream Cheese Pecans
- Ingredient Substitutions: If you’re looking for a lighter option, consider using Greek yogurt instead of buttermilk. You can also swap out the walnuts for any nuts you prefer.
- Timing Adjustments: Make sure not to open the oven door while the cake is baking, as this may cause it to collapse.
- Common Mistakes: Avoid overmixing the batter, which can lead to a dense cake. Gently fold in the ingredients instead!
Storing and Reheating Tips
To store leftovers, simply cover the cake and refrigerate it. It stays fresh for up to a week. If you want to keep it longer, you can freeze slices individually, wrapped tightly in plastic wrap and aluminum foil, for up to three months. When you’re ready to enjoy it again, allow the cake to thaw in the refrigerator overnight for the best flavor and texture.
With this Coconut Cake with Cream Cheese Pecans recipe, you’re not just making a cake; you’re creating a wonderful family tradition full of warmth and flavor. Happy baking!
Coconut Cake with Cream Cheese Pecans
Ingredients
- 2 cups flour
- 1/2 cup butter softened
- 1 teaspoon sodium bicarbonate
- 1/2 cup shortening
- 1 cup buttermilk
- 2 cups sugar
- 1 cup shredded coconut
- 5 large eggs separated
- 1 cup chopped walnuts
- 1 tablespoon vanilla extract
- For the glaze:
- 1 teaspoon vanilla
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1/2 cup butter melted
- Chopped nuts and coconut flakes for garnish
Instructions
- Preheat the Oven: Heat your oven to 350 degrees Fahrenheit.
- Mix Ingredients: In a mixing bowl, combine 1/2 cup softened butter, 1/2 cup shortening, and 2 cups sugar. Mix until fluffy and smooth.
- Incorporate Egg Yolks: Add the egg yolks to the butter mixture, then mix in 1 tablespoon of vanilla extract.
- Combine Dry Ingredients: Beat in the buttermilk, flour, and sodium bicarbonate until well combined.
- Add Coconut and Walnuts: Gently fold in the shredded coconut and chopped walnuts into the batter.
- Whip Egg Whites: In a separate bowl, beat the egg whites at high speed until stiff peaks form. Fold egg whites carefully into the cake batter.
- Prepare Cake Pans: Evenly layer the batter into three well-greased 9-inch cake pans.
- Bake: Bake in the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to rest for 10 minutes before removing them from the pans, and let cool completely on a wire rack.
- Make the Frosting: In a bowl, mix the softened cream cheese, 1 teaspoon vanilla, melted butter, and 4 cups powdered sugar until it's smooth and spreadable.
- Assemble the Cake: Frost between each layer and cover the top and sides of the cake with the cream cheese frosting.
- Garnish: Lastly, garnish with additional chopped pecans and shredded coconut if desired.
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