Coconut Pecan Cake with Cream Cheese Frosting

If you love the sweet, nutty taste of coconut and pecans, this Coconut Pecan Cake with Cream Cheese Frosting is pure dessert heaven! Moist, rich, and filled with toasted flavor, this homemade cake is layered with silky cream cheese frosting that perfectly complements the tender crumb and nutty crunch. Every bite is buttery, creamy, and irresistibly good — perfect for holidays, celebrations, or any time you want to impress!

🧁 Ingredients:

For the Cake:

2 ½ cups all-purpose flour
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 cup buttermilk
1 tsp baking soda
1 tsp vanilla extract
1 cup shredded coconut
1 cup chopped pecans

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup butter, softened
4 cups powdered sugar
1 tsp vanilla extract
½ cup shredded coconut + ½ cup chopped pecans (for garnish)

👩‍🍳 Instructions:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, then stir in vanilla.
In another bowl, combine flour and baking soda. Add alternately with buttermilk, mixing until just blended.
Fold in shredded coconut and chopped pecans.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool cakes completely before frosting.

For the Frosting:

Beat cream cheese and butter together until creamy.
Gradually add powdered sugar, then mix in vanilla extract until smooth.
Frost the cooled cake layers generously.
Sprinkle the top with extra coconut and chopped pecans for a beautiful finish.

🍰 Serving Tips:

Serve chilled or at room temperature for the perfect texture. This cake pairs wonderfully with coffee, tea, or a scoop of vanilla ice cream.

💡 Storage:

Keep refrigerated in an airtight container for up to 5 days — the flavor gets even better the next day!