Coconut Pecan Cake With Broiled Frosting

Coconut Pecan Cake With Broiled Frosting

This moist coconut cake is topped with an old fashion broiled frosting and filled with pecans.

30 min. prep time
15 servings
757 Ratings



2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 1/2 cups Land O Lakes® Butter, softened
1 tablespoon vanilla
1 cup buttermilk*
2 cups sweetened flaked coconut
1 cup chopped pecans


1 cup firmly packed brown sugar
1 cup chopped pecans
1/3 cup Land O Lakes® Butter, melted
1/4 cup whipping cream, or milk


Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.

Combine flour, baking soda and salt in bowl; set aside.

Combine sugar and butter in another bowl; beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Add flour mixture alternately with buttermilk, beating at low speed after each addition until well mixed. Stir in coconut and pecans.

Pour batter into prepared pan. Bake 45-50 minutes or until cake springs back when touched lightly in center and edges begin to pull away from sides of pan.

Heat broiler.

Combine all frosting ingredients in bowl until well mixed. Spread over warm cake. Broil 2 to 4 inches from heat 1-3 minutes or until bubbly. Serve warm or cool.

*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.

Nutrition Facts (1 serving)

Calories: 610

Fat: 39g

Cholesterol: 120mg

Sodium: 420mg

Carbohydrates: 62g

Dietary Fiber: 2g

Protein: 6g

Recipe #7427©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I have been making this cake for several years and give it as Christmas presents to my colleagues. Everyone loves it!!
My family and friends loved it. I will definitely be making another one soon.
Try this good
This cake is superb!!! I love coconut and pecans, and this cake has them both! I could hardly wait until it cooled out of the oven to try it. It is very moist--I love cakes that use buttermilk because most cakes with buttermilk turn out so moist. This cake was no exception. The only think I might do differently if I cook again is to have the topping bubble a little longer to make sure the brown sugar is completely melted...a couple of places my topping was grainy from the sugar. Another option would be to cook the topping on stove then pour on cake. I might try that. I also think that almond flavor would be awesome instead of the vanilla, however I did not add it this time since I plan to take the "leftovers" to work and I have an almond allergic coworker. LOVE this recipe...thanks for sharing!!! :)
One of my co-workers made this cake and it is possibly the best cake I've ever had.
Our family loved this recipe. The cake is very light and the frosting is not too sweet, a perfect combination.
Super easy to make! It stayed very moist even five days after I made it. My family and friends loved it, I was "forced" to make it again for another gathering. The second time I made it, I did add about a tsp of cinnamon to the cake batter, and about 1/2 cup coconut to the frosting (even after my sister told me not to dare tinker with the recipe!). You will LOVE this cake!

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