Description
A moist and flavorful vanilla cake topped with a rich coconut pecan frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup whole milk
- 1 cup brown sugar
- 1/2 cup heavy cream
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Combine flour, baking powder, and salt. Add to creamed mixture alternately with buttermilk, mixing just until incorporated.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool completely.
- For frosting: In a saucepan, combine brown sugar, milk, and heavy cream. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in coconut and pecans. Cool slightly before spreading between layers and over top of cake.
Notes
You can customize the seasonings to taste.