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.