Description
A rich, moist cake layered with creamy frosting, perfect for gatherings or cozy treats at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 batch cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C) and prepare a sheet pan by greasing and flouring it well.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined in a large mixing bowl.
- Cream together the granulated sugar and vegetable oil in another bowl. Incorporate the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract until fully combined.
- Gradually add the dry mixture to the wet mixture, stirring just until everything is combined — be careful not to overmix.
- Fold in the shredded coconut and chopped pecans, distributing them evenly throughout the batter.
- Pour the batter into the prepared sheet pan and smooth out the top with a spatula.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- Frost generously with cream cheese frosting and sprinkle with additional coconut and pecans if desired.
Notes
Make sure your eggs and buttermilk are at room temperature for better mixing and texture. Avoid overmixing the batter once you add the dry ingredients for a light and fluffy cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg