Coconut Pecan Buttermilk Cake Recipe

This Coconut Pecan Buttermilk Cake is pure comfort baked into every layer — the kind of showstopping treat that melts hearts at first bite. But this isn’t just any cake: picture buttery, tender crumb, a hint of tang from buttermilk, the sweet chew of shredded coconut, and a crunch of toasted pecans, all encased in a fluffy, nutty frosting. Whether you’re baking for a birthday, brunch, or a Wednesday night pick-me-up, this cake will instantly turn any moment into an occasion.

Ingredients You’ll Need

Whipping up Coconut Pecan Buttermilk Cake is delightfully straightforward! Every ingredient brings something special, whether it’s moisture, richness, or a burst of nutty sweetness. Here’s what you’ll need, and why you can’t skip a single one:

• Unsalted butter, room temp (1 cup): The backbone of this cake, creating a rich, tender crumb with deeper flavor than oil.
• Granulated sugar (2 cups): Gives sweetness and helps achieve that dreamy, moist texture.
• Large eggs (4): Add structure, richness, and that gorgeous golden color to every slice.
• All-purpose flour (2 ½ cups): Holds everything together, offering the ideal balance between lightness and stability.
• Baking soda (1 tsp): Gives the batter its beautiful lift and airy crumb.
• Buttermilk (1 cup): Adds irresistible tang and tenderness—the secret to a soft cake!
• Vanilla extract (1 tsp): Infuses gentle warmth and sweetness throughout.
• Shredded sweet coconut (1 cup): Provides chewy bits and true coconut depth in every bite.
• Pecans, chopped (1 cup): Deliver a satisfying crunch and nutty, toasty flavor.
• For the frosting:
• Butter, soft (½ cup): The creamy base for your luscious frosting.
• Powdered sugar (4 cups): Whips up into a satiny, swoon-worthy finish.
• Buttermilk (¼ cup): Adds lightness and tang so the frosting isn’t overly sweet.
• Vanilla extract (1 tsp): Rounds out the flavor with a subtle, fragrant note.
• Coconut (½ cup): For extra texture and coconut in every forkful.
• Pecans, chopped (½ cup): Stirred into the frosting for toasty nuggets in each layer.
• Whole pecans (for garnish): Makes the finished cake a true centerpiece (and tastes fabulous, too).

How to Make Coconut Pecan Buttermilk Cake

Step 1: Prep Your Pans and Ingredients

Start by heating your oven to 350°F (175°C) and preparing two 9-inch round pans with parchment or a thorough greasing. Let your butter come to room temperature—it’s the secret to a fluffy, perfectly blended batter. Meanwhile, go ahead and chop your pecans and measure out the coconut so everything’s ready to go.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until they’re pale, creamy, and just a little bit fluffy. This process adds air and gives the Coconut Pecan Buttermilk Cake its signature lightness, so don’t rush this step!

Step 3: Incorporate Eggs and Vanilla

Add the eggs one at a time, beating well after each addition to ensure they’re fully combined. Pour in the vanilla extract, mixing until the aroma fills your kitchen. The batter should look glossy and gorgeously pale at this stage.

Step 4: Alternate Flour and Buttermilk

Whisk together your flour and baking soda separately. Now, with your mixer on low, alternately add the flour mixture and buttermilk, starting and ending with flour. This gentle alternation helps keep the batter light and prevents overmixing, so your Coconut Pecan Buttermilk Cake is never dry.

Step 5: Fold in Coconut and Pecans

This is where the magic happens! Gently fold in the shredded coconut and chopped pecans. Every fold means more bits of nutty, chewy bliss sprinkled throughout the cake.

Step 6: Bake to Perfection

Divide your batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for a few minutes, then turn them onto a wire rack to cool completely—you’ll want to frost them only when they’re fully cooled!

Step 7: Make the Frosting

For the ultimate finishing touch, beat the softened butter until creamy, then gradually add sifted powdered sugar, a little bit of buttermilk, and vanilla extract. When the mixture is smooth and fluffy, stir in the extra coconut and chopped pecans for texture and flavor. Now you’re ready to assemble!

Step 8: Frost and Finish

Spread frosting generously between the cake layers, then all across the top and sides. Press extra coconut and pecans into the frosting, finally decorating with whole pecans for that classic Coconut Pecan Buttermilk Cake flair. Slice, serve, and let the swooning begin.

How to Serve Coconut Pecan Buttermilk Cake

Garnishes

There’s nothing quite like a glorious flurry of sweet coconut and a few glossy whole pecans to finish the look. For a party-ready presentation, press a little extra coconut and chopped pecans around the edges, and nestle some whole pecans or even a sprinkle of edible flowers right on top. If you’re feeling adventurous, a quick drizzle of caramel sauce pushes decadence to dreamy new heights!

Side Dishes

This superstar cake shines next to light accompaniments. Try a bowl of fresh berries, a dollop of whipped cream, or a scoop of vanilla bean ice cream. If you’re pairing it with drinks, pour a cup of strong coffee or hot tea—the nutty notes and gentle tang in the Coconut Pecan Buttermilk Cake balance so well with a little bitterness from your favorite brew.

Creative Ways to Present

If you’re serving a crowd, cut the cake into small squares and place them in cupcake liners for festive, grab-and-go treats. For a more dramatic flair, build the layers tall and frost “naked cake” style, letting the pecans and coconut peek through. Mini cakes or cupcakes are also adorable for showers or brunches—just adjust the bake time and don’t skimp on that luscious frosting!

Make Ahead and Storage

Storing Leftovers

The beauty of this cake is that the flavor deepens day by day! Simply cover the Coconut Pecan Buttermilk Cake tightly and keep it at room temperature for up to two days. For longer storage, slide it into the fridge—just bring slices to room temperature before serving so the cake stays soft and the flavors shine.

Freezing

If you need your Coconut Pecan Buttermilk Cake to last even longer, freezing is your friend. Wrap cooled cake layers tightly with plastic wrap and foil before adding the frosting. They’ll keep perfectly for up to three months. When ready to enjoy, thaw the layers at room temperature, then frost as desired.

Reheating

While this cake is truly best at room temperature, you can gently warm slices in the microwave for about 10 seconds to revive that “just baked” aroma and soften the frosting. Avoid overheating so the frosting stays creamy and the coconut doesn’t become chewy.

FAQs

Can I use unsweetened coconut instead of sweetened?

Absolutely! Unsweetened coconut works beautifully if you prefer a less sweet cake. Just keep in mind that using sweetened coconut adds a touch more moisture and richness, so monitor the texture of your batter.

What’s the best way to toast pecans for the cake?

Spread chopped pecans in a single layer on a baking sheet and toast at 350°F for 5 to 7 minutes, checking often—they burn quickly! Toasted pecans turn even more flavorful and crunchy, making every bite better.

Can I make this as a sheet cake?

Yes! Pour the batter into a greased 9×13-inch pan and bake for approximately 35 to 40 minutes. The result is a Coconut Pecan Buttermilk Cake that’s perfect for potlucks and easy slicing.

How do I keep my cake from sticking to the pan?

Make sure you generously grease and line your pans with parchment paper. After baking, let the cakes cool for 10 minutes before turning them out—this helps keep every layer beautifully intact.

What’s the secret to ultra-fluffy frosting?

Start with room-temperature butter and beat it for a good few minutes before adding powdered sugar. Then alternate small pours of buttermilk and powdered sugar until smooth and silky. Fluffy frosting takes a bit of time, but it’s so worth it for your Coconut Pecan Buttermilk Cake!

Final Thoughts

I can’t wait for you to taste this Coconut Pecan Buttermilk Cake—every piece is made for sharing and savoring. Whether you bake it for a celebration or just a sweet family weekend, you’ll find every bite full of warmth, flavor, and pure joy. Happy baking, and remember: the best cakes are the ones baked with a little love (and plenty of pecans and coconut)!