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Coconut Pecan Vanilla Cake

A moist and fragrant vanilla cake topped with toasted coconut and pecans for a delightful crunch and flavor.

Ingredients

Scale

For the Crust:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3/4 cup coconut milk
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  3. Combine flour, baking powder, and salt in another bowl. Gradually add to creamed mixture, alternating with coconut milk, mixing just until combined.
  4. Fold in shredded coconut and chopped pecans. Pour batter into prepared pan.
  5. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett