PECAN COCONUT CAKE

I love the taste of pecans—especially when coupled with toasted coconut! This moist and fluffy cake satisfies all the cravings for this classic southern combo and tops it off with everyone’s favorite cream cheese frosting.

I had been searching for a pecan cake recipe for quite some time when I saw this one in a November 2013 issue of Saveur magazine. The article highlighted a family treasured “pecan cream cake” from a Georgia home cook, Mrs. Cile Ellis. Mrs. Ellis and her husband own and operate Ellis Bros. Pecans, a multigenerational business that began with Mr. Ellis’s father farming 60 acres of pecan groves in 1944. Since then the business has expanded to a farming operation of more than 3,000 acres, and offers a variety of nuts and an array of retail and wholesale products from their original location in Vienna, Georgia.

As usual, I tweaked just a couple of things, but this recipe is mostly Mrs. Ellis’s. I’m so grateful that she has the heart to share this with others and that we can all, in little ways, carry on a family’s treasured traditions.

Pecan Coconut Cake

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert, Snack

Cuisine American

Servings 8 -10

Ingredients

  

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Toppings

• 2 Cups Large Coconut Flakes, or Shredded Coconut
• 1/2 Cup Pecans or Chopped Candied Pecans *See Notes

Cake

• 2 Cups Flour
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Cup Buttermilk
• 1 Teaspoon Vanilla
• 1 Tbsp Bourbon or Rum Optional
• 8 Tbsp Butter Softened
• 1/2 Cup Vegetable Shortening (Can also use Coconut Oil or Butter in same amount) *See Notes
• 2 Cups Sugar
• 5 Eggs Yolks and Whites separated
• 1 1/4 Cups Shredded Coconut
• 1 Cup Finely Chopped Pecans They should resemble “sand”

Frosting

• 16 Ounces Cream Cheese, softened Two 8-ounce packages
• 8 Tbsp Butter Softened
• 6 1/2 Cups Powdered Sugar / Confectioner’s Sugar
• 1 Teaspoon Vanilla
• 1 Teaspoon Bourbon or Rum

Instructions

 

Prepare the Toppings

• Toast Coconut Flakes or Shredded Coconut on a sheet pan at 400°F for approximately 10 minutes, until they are golden brown. (Watch them closely, as they go from “golden” to burned in seconds.)

  Toast the Pecans on a sheet pan at 400°F for 10-15 minutes, until fragrant and slightly darker in color. Remove from the heat, cool, and then roughly chop.

  ***You can toast the coconut and pecans at the same time. Using the separate pans allows for more control, as one might finish before the other. It also allows the ingredients to be spread out to toast evenly. You can also toast the Pecans in a nonstick skillet on the stovetop. Use Medium heat and stir often until fragrant and toasted, about 8-10 minutes.

Preparations for Cake

• Preheat oven to 350°F.

  Gather all the ingredients and 5 bowls/vessels needed.

  Bowls:

  1 large for mixing all Batter Ingredients

  1 Medium for mixing Dry Ingredients

  1 Small bowl, (or 2-Cup measuring Cup) for Wet ingredients

  1 Small bowl or Ramekin for Egg Yolks

  1 Medium Bowl to Whip Egg Whites
• Select which Pans you wish to use: *(See Notes)

  1) Two-9”x2” pans

  2) Three – 8”x2” pans

  3) Pans for 24-30 Cupcakes

  4) One 13”x9” pan

  Prepare pans by either method:

  1. Cut parchment paper to fit on the bottom of the pan. Rub with softened butter or Crisco and dust with flour. “Tap” the pan as you turn it somewhat vertically to coat it with the flour & discard any excess. (I usually do this over the sink)

  2. Cut Parchment paper to fit on the bottom of the pan. Spray all over with non-stick spray.

  3. Cupcakes – use paper cupcake liners

Cake

• Dry Ingredients: Whisk dry ingredients together: Flour, Baking Soda, and Salt in a bowl, and set aside.

  Wet Ingredients: In a small bowl or glass measuring cup, mix together the Buttermilk, Vanilla, and Bourbon.
• In another bowl, using a mixer, Cream together Butter, Shortening, and Sugar until everything looks pale yellow and light & “fluffy”. (About 2-3 minutes.)

  Add in Egg Yolks, one at-a-time, blending well after each.
• Alternately add the Dry Ingredients and Wet Ingredients/Buttermilk mixture to the creamed mixture. (Use a low speed.) Blend well between each addition. Increase the speed for 10-20 seconds to make sure the batter is smooth after the last addition.

  Mix in the Shredded Coconut and finely chopped Pecans.
• Whip the Egg Whites until “stiff-peaks” form, then fold into the batter until mixed.
• Divide the batter between the pans and lightly drop the pans onto the counter to release any large air bubbles. Bake until a toothpick inserted in the middle comes out clean. (Times can vary slightly due to altitude and ovens.)

  1. 8” pans – 20-30 minutes

  2. 9” pans – 30-40 minutes

  3. Cupcakes – 15-20 minutes

  4. 13”x9” pan – 30-40 minutes

  Allow the round cakes & cupcakes to cool for 15-20 minutes before turning them out of the pan.

  Allow them to cool completely before frosting.

Frosting

• *(If you’re only frosting the top of the cake or the top and a middle layer, you may only need 1/2 of the frosting recipe. It does freeze well in an airtight container if you want to have extra on hand for a future use. I’ve never heard anyone complain about too much cream cheese frosting!)

  Using a mixer, beat together the Cream Cheese and Butter until smooth, then blend in the Vanilla and Bourbon.

  Gradually add the Powdered Sugar, (on low speed). When the sugar is mostly combined, increase the speed and blend until completely smooth.

Assembly

• LAYER CAKES:

  Place one Cake Layer on a Cake Stand and spread a layer of frosting on top.

  Place on another Cake Layer and spread the frosting on top of that layer. (If you have 3 cakes, repeat once more.)

  After you have placed on all the layers, you can just frost the top or you can spread the frosting all over the sides as well.

  Sprinkle with the Toasted Coconut Flakes and Roughly Chopped Pecans or Candied Pecans. (*See Notes for Recipe)

  ————————————————————————————————————————

  ONE LAYER CAKE:

  Place the Cake Layer on the Cake Stand and spread the frosting over the top. If you wish to frost the sides, do so. (Alternatively, frost the 13”x9” cake in the pan.)

  Sprinkle with Toasted Coconut and roughly chopped Pecans or candied pecans. (*See Notes for recipe).

Notes

CAKES:

1. This recipe will make 2 to 3 layers of cake, depending on what size pan you use. If you only need one layer, you can freeze the other(s), or make them into cupcakes.  Here are some helpful tips on substituting pan sizes from King Arthur Baking Company. 

2. Cupcakes take approximately 20 minutes to bake. Check them at 15 minutes. 

3. If you don’t have Buttermilk, plain Yogurt makes a great substitute. Just use a little milk to thin it out to the consistency of heavy cream. You can also use plain Kefir. Lastly, you can use 1 Cup of milk mixed with 1 Tbsp. of vinegar or lemon juice and let it stand for about 15 minutes. **(Buttermilk is the best, but if you’re in a pinch, these will work). 

4. If you don’t have, (or don’t wish to use),shortening, you can use an equal amount of Coconut Oil, or Butter. The cake may be a little more dense, but will still taste great. 

TOPPING:

1. I like to use the large “Flake” coconut for the topping and the Shredded Coconut for the cake because I like the look of the big flakes on top. If you only have the shredded, that will be pretty too. 

2. CANDIED PECANS as a “little something extra” for the topping

• 1 1/2 tablespoons packed brown sugar
• 1 1/2 teaspoons water
• 1/8 teaspoon vanilla
• 1/8 teaspoon kosher salt
• 1 cup pecan halves (Toasted)

In a nonstick skillet add the Sugar, Water, Vanilla, and Salt and stir to combine. Turn on the heat to medium and allow the sugar to melt and start to dissolve. Stir the mixture with a wooden spoon or heat-proof spatula until it begins to slightly bubble and begins to turn an amber color. The sugar should be completely dissolved by now. (This should take about 1-2 minutes or so.) 

Remove from the heat and stir in the Toasted Pecans, coating all of them with the sugar mixture. Spread the entire mixture out on a silicone mat or parchment paper sprayed with non-stick spray and separate the nuts with your spatula. (The mixture will still be hot). Allow to cool and chop or use for the topping of the cake, along with the toasted coconut. These are also great as a topping on other baked items, in salads, or as a snack.

Keyword cake, coconut, pecan

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