A recipe for a coconut spice cake made with spices, sweetened coconut flakes, pecans, and topped with a cream cheese frosting. It's a great cake for the holidays or any occasion.
Course
Dessert
Cuisine
American
Prep Time1hour40minutes
Cook Time50minutes
Total Time2hours30minutes
AuthorRenee
Ingredients
For the cake:
2 1/2cupsunbleached all-purpose flour
1teaspoonbaking soda
1/2teaspoonsalt
1teaspoonground cinnamon
1/2teaspoonground ginger
1/4teaspoonground nutmeg
1/4teaspoonground cardamom
1cupunsalted butterat room temperature
1cupgranulated sugar
1cupfirmly packed light brown sugar
2eggsat room temperature
1cupbuttermilkat room temperature
1teaspoonvanilla extract
1cupsweetened coconut flakes
1cupchopped pecans
For the frosting:
8ouncescream cheeseat room temperature
1/4cupunsalted butterat room temperature
Pinch of salt
1box confectioners sugar16 ounces, sifted
1teaspoonvanilla extract
1to 2 tablespoons milk or half-and-half
1cupchopped toasted pecans
1cupsweetened coconut flakes
Toasted pecan halves
Instructions
For the cake:
Preheat the oven to 350 degrees F. Grease and flour a 9- X 13- X 2-inch baking pan.
Whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom in a bowl.
Cream butter, sugar, and brown sugar in a large bowl using an electric mixer on high speed. (I used a hand mixer).
Add the eggs one at a time, mixing well after each addition.
Add the vanilla and beat to combine.
Add the flour mixture in three additions, alternatively with the buttermilk in two additions, mixing on low speed until just combined. Do not over mix.
Stir in the coconut and pecans.
Pour batter into prepared pan and spread batter evenly in the pan.
Bake for 45 to 50 minutes or until a cake tester or toothpick when inserted into the center comes out clean.
Cool cake in the pan for 10 minutes. Turn out cake on to a wire rack. Cool completely.
For the frosting:
Beat cream cheese, butter, and salt until smooth.
Add confectioners sugar and vanilla. Beat until smooth. Add enough milk or half-and-half until it reaches spreading consistency.
Stir in chopped toasted pecans.
Spread frosting on top and sides of cake.
Sprinkle top and sides with coconut flakes and gently press into frosting.
Garnish with toasted pecan halves. Refrigerate cake.
Recipe Notes
A recipe for a coconut spice cake made with spices, sweetened coconut flakes, pecans, and topped with a cream cheese frosting. It's a great cake for the holidays or any occasion.