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This moist coconut cake is topped with an old fashion broiled frosting and filled with pecans.
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside. Combine flour, baking soda and salt in medium bowl; set aside.
Combine sugar and butter in large bowl; beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour mixture alternately with buttermilk, beating well after each addition. 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 small bowl until well mixed. Spread over warm cake. Broil 2 to 4 inches from heat until bubbly (1 to 3 minutes). Serve warm or cool.
Dietary Fiber: 2g
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2468
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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