This moist coconut cake is topped with an old fashion broiled frosting and filled with pecans.
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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
4 large Land O Lakes® Eggs
1 tablespoon vanilla
1 cup buttermilk
2 cups sweetened flaked coconut
1 cup chopped pecans
1 cup firmly packed brown sugar
1/3 cup Land O Lakes® Butter melted
1/4 cup Land O Lakes® Heavy Whipping Cream
*Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 5 minutes.
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.
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.
Explore reviews fromour online community
Simply amazing. Simple to follow and just delicious.Everybody I served it to (many many people!) said it was amazing.I doubled the recipe for a party I was hosting and it still turned out beautiful. I bake a lot of cakes as I am a passionate home baker and have tried many recipes but this one is one of those classics done to perfection - you can't really beat it!
I first had this 55 + years ago. Only difference wS English Walnots instead of pecans. This recipe inspired me to bake it for the first time in 20+ years. The walnut version will be desert tonight and for the next couple of nights.