Coconut Pecan Buttermilk Cake (Print version)

A tender 9x13 Coconut Pecan Buttermilk Cake with toasted pecans, sweet coconut, and creamy frosting.

# Ingredients:

For the cake

01 - 1 1/4 cups (125 g) chopped pecans, divided
02 - 2 1/2 cups (315 g) all-purpose flour
03 - 1 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 1 cup (226 g) unsalted butter, softened
07 - 1 3/4 cups (350 g) granulated sugar
08 - 4 large eggs, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 cup (240 ml) buttermilk, room temperature
11 - 1 cup (85 g) sweetened shredded coconut

For the frosting

12 - 8 oz (225 g) cream cheese, softened
13 - 1/2 cup (113 g) unsalted butter, softened
14 - 3 1/2 cups (420 g) powdered sugar
15 - 1 teaspoon vanilla extract
16 - 1/8 teaspoon fine salt
17 - 1/2 cup (43 g) sweetened shredded coconut, for topping

# Instructions:

01 - Heat the oven to 350°F. Spread the pecans on a sheet pan and toast for 6-8 minutes, until fragrant. Cool, then reserve 1/4 cup for topping.
02 - Grease a 9x13-inch baking pan and line it with parchment if you want easy lifting. Keep the oven at 350°F.
03 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
04 - In a large bowl, beat the butter and granulated sugar for 2-3 minutes, until pale and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
05 - Add the flour mixture in three additions, alternating with the buttermilk. Mix on low just until combined, then fold in 1 cup toasted pecans and 1 cup coconut.
06 - Spread the batter evenly in the pan. Bake for 35-40 minutes, until the center springs back and a tester comes out clean or with a few moist crumbs. Cool completely.
07 - Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, then beat until creamy and spreadable.
08 - Spread the frosting over the cooled cake. Sprinkle with the reserved toasted pecans and 1/2 cup coconut before slicing.

# Good to know:

01 - Cool the cake completely before frosting for the neatest slices.
02 - Best served slightly chilled or after 20 minutes at room temperature.
03 - Store covered in the refrigerator for up to 4 days.

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