This moist coconut cake is topped with an old fashion broiled frosting and filled with pecans.
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Cake
2 cups all-purpose flour
1 teaspoon baking soda
12 teaspoon salt
2 cups sugar
1 12 cups Land O Lakes® Butter, softened
1 tablespoon vanilla
2 cups sweetened flaked coconut
1 cup chopped pecans
Frosting
1 cup firmly packed brown sugar
1 cup chopped pecans
13 cup Land O Lakes® Butter, melted
14 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.
STEP 1
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
STEP 2
Combine flour, baking soda and salt in bowl; set aside.
STEP 3
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.
STEP 4
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.
STEP 5
Heat broiler.
STEP 6
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.
