Step-by-step instructions
Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake releases easily after baking.
Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture turns light and fluffy. This step is crucial for a tender cake.
Add the eggs: Incorporate the eggs one at a time, ensuring to mix well after each addition to create a smooth batter.
Combine dry ingredients: In a separate bowl, whisk together the flour and baking soda. Gradually incorporate this dry mixture into the butter combination, alternating with the buttermilk. Start and finish with the flour mixture for best results.
Mix in coconut and pecans: Gently stir in shredded coconut, chopped pecans, and vanilla extract until everything is well blended.
Divide the batter: Evenly divide the batter between the prepared cake pans, smoothing the tops with a spatula.
Bake: Place the pans in the preheated oven and bake for 25-30 minutes. A toothpick inserted into the center should come out clean when the cakes are done.
Cool the cakes: Let the cakes cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely.
Best ways to enjoy it
Once your Coconut Pecan Buttermilk Cake has cooled, it’s time to serve! Consider dusting the top with powdered sugar for a simple yet elegant presentation. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. For a tropical twist, serve it alongside fresh fruit like pineapple or mango.
Storage and reheating tips
To keep your Coconut Pecan Buttermilk Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its life, you can refrigerate it for up to a week. For longer storage, consider freezing the cake; just wrap it tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy it again, let it thaw at room temperature for a few hours.
Helpful cooking tips
- Room temperature eggs and butter: This is key for achieving a fluffy texture. If you forget to take them out ahead of time, you can place the eggs in warm water for a few minutes or soften the butter in the microwave for a few seconds.
- Don’t overmix: Once you add the flour mixture, mix just until combined for a light, tender crumb.
- Use parchment paper: Lining the cake pans with parchment paper ensures that the cakes come out cleanly without losing any precious crust.
Creative twists
Looking to mix things up? Try adding a swirl of pineapple puree to the batter for a piña colada vibe or substitute crushed walnuts for pecans. Chocolate lovers can also fold in mini chocolate chips for a rich touch!
Common questions
How long does it take to make the Coconut Pecan Buttermilk Cake?
From prep to baking, expect about 1 hour to make this delicious cake.
Can I use a different type of nut in this recipe?
Absolutely! Feel free to swap out pecans for walnuts, almonds, or even pistachios based on your preference.
Is this cake suitable for freezing?
Yes! This cake freezes well. Just ensure you wrap it tightly before freezing, and it can last up to three months in the freezer.
Enjoy baking your Coconut Pecan Buttermilk Cake—it’s a slice of paradise on a plate!
