One crisp Saturday morning, I wandered into the town’s farmers’ market holding my granddaughter’s hand—it was her first time picking out fruits, and she insisted on choosing coconuts because “they’re big and funny.” I laughed and suggested pecans instead, something I grew up cracking open back at my parents’ house in the countryside.
Later that evening, after baking cookies with my grandson, I found myself craving a dessert that felt both nostalgic and special. I mixed the flavors from our morning and afternoon, coconut and pecan, with a classic buttermilk cake, hoping to capture the joy of family moments throughout the day.
By the time the cake emerged from the oven, the kitchen smelled like a Sunday church supper—warm, comforting, and subtly sweet. The fluffy layers had risen beautifully, and the filling drizzled between them glistened with golden richness. That first bite brought back memories of splitting fresh pecans with my sister on the front porch, long after dusk, laughing until we hiccupped.
Sharing slices with my grandchildren on mismatched vintage plates, I saw their eyes light up, and for a moment, the generations connected. That’s what this cake is all about: simple ingredients sewn together with family love and little moments that make life richer.
Short Description
A tender buttermilk layer cake filled with a gooey coconut-pecan mixture—warm, nostalgic, and just dressy enough for special family gatherings.
Key Ingredients
- 1 package white cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large egg whites
- 1 tsp vanilla extract
Coconut–Pecan Filling:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large egg yolks
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Tools Needed
- Two 9-inch round cake pans
- Mixing bowls and whisk
- Measuring cups and spoons
- Saucepan
- Spatula
- Toothpick or cake tester
- Wire cooling rack
Cooking Instructions
Step 1: Prep Pans
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
Step 2: Make Cake Batter
In a large bowl, whisk cake mix, buttermilk, oil, egg whites, and vanilla until smooth. Divide batter evenly between pans.
Step 3: Bake Cake Layers
Bake 22–26 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Cook Coconut–Pecan Filling
In a saucepan over medium heat, melt butter. Whisk in sugar, evaporated milk, and egg yolks. Stir constantly for 10–12 minutes until the mixture thickens and coats the back of a spoon.
Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.
Step 5: Assemble Cake
Place one cake layer on a platter. Spread half the filling evenly on top. Add the second layer and spread the remaining filling on top. For a rustic look, leave the sides bare; otherwise, frost lightly.
Why You’ll Love This Recipe
Warm Comfort: Rich coconut-pecan filling that brings a cozy, homemade feel.
Easy Yet Elegant: Uses a simple cake mix but tastes like it’s from scratch.
Family-Friendly: Loved by kids and adults alike; ideal for gatherings.
Make-Ahead Ready: Bake layers in advance and add filling just before serving.
Stats Modified: You can reduce sugar or swap ingredients for lighter options.
Mistakes to Avoid & Solutions
Dense Cake Layers: Overmixing dries the cake. Mix just until the batter is smooth.
Curdled Filling: If you cook too fast, the eggs will scramble. Stir constantly over medium heat.
Filling Too Runny: If it doesn’t thicken, cook an extra 2–3 minutes until it coats the spoon.
Soggy Sides: Let cake layers cool completely before adding filling. Chill briefly if needed.
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Great alongside fresh berries or citrus slices for contrast.
Ideal for tea parties, birthdays, Mother’s Day brunches, or Sunday gatherings.
Display it on a rustic cake stand for a charming, country-table feel.
Storage and Reheating Tips
To Store: Wrap leftovers and refrigerate up to 3 days.
To Freeze: Freeze unfrosted layers up to 2 months; thaw before adding filling.
To Reheat: Warm individual slices in the microwave for 10–15 seconds to soften filling.
FAQs
1. Can I use light coconut instead of sweetened?
Yes, but you might want to add an extra tablespoon of sugar to compensate.
2. Can this be baked as cupcakes?
Yes! Bake cupcakes for 16–18 minutes, then spoon a bit of filling in the center once cooled.
3. Can I skip the pecans?
Absolutely, use toasted coconut alone or replace pecans with chopped almonds.
4. Is it okay to use whole eggs?
Yes, but the filling may be richer. If preferred, omit two yolks and add 2 tbsp evaporated milk.
5. Can I make this gluten-free?
Use a gluten-free white cake mix, and ensure other ingredients are certified gluten-free.
Tips & Tricks
Use fresh-shredded coconut for better texture and flavor.
Toast pecans lightly before mixing them in to deepen their taste.
If filling thickens too much while cooling, gently reheat before adding to cake.
Use a serrated knife to level cake layers if they domed during baking.
Chill the assembled cake briefly to let the filling set before slicing.
Recipe Variations
Tropical Twist
Add ½ cup chopped pineapple to the filling. Swap pecans for macadamia nuts.
Maple Walnut Version
Use maple syrup instead of sugar and chopped walnuts in place of pecans.
Lightened-Up Option
Use low-fat evaporated milk and reduce sugar by ¼ cup. Swap oil for applesauce in the cake batter.
Chocolate Coconut Pecan Cake
Stir ½ cup cocoa powder into the cake batter for a chocolate version. Fill as directed.
Final Thoughts
After the first slice, I watched the grandchildren scrape every crumb off their plates, licking their mouths with quiet delight. That’s the kind of dessert that quietly steals the stage at family gatherings.
It’s easy enough for busy weeknights but rich enough for celebrations. And every time I lift the lid off the cake stand, I feel a familiar warmth that connects me to the summers of my youth, cracking pecans with my sister, finger-painting on the porch, watching fireflies dusk in. I hope this Coconut Pecan Buttermilk Cake brings that kind of cozy memory into your kitchen too—simple, sweet, and full of love.
Happy baking, friends!
Coconut Pecan Buttermilk Cake
Print ThisIngredients
- 1 package white cake mix
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large egg whites
- 1 tsp vanilla extract
- Coconut–Pecan Filling:
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large egg yolks
- 1 tsp vanilla extract
- 1½ cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
Step 1: Prep the Pans
Preheat oven to 350°F. Grease and flour two 9-inch round pans.
Step 2: Mix the Batter
In a large bowl, whisk together cake mix, buttermilk, oil, egg whites, and vanilla until smooth. Divide the batter between the two pans.
Step 3: Bake the Cakes
Bake for 22–26 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then move to a wire rack to cool completely.
Step 4: Make the Filling
In a saucepan, melt butter over medium heat. Add sugar, evaporated milk, and egg yolks. Stir constantly for 10–12 minutes, until thick.
Take off heat and stir in vanilla, coconut, and pecans. Let it cool.
Step 5: Build the Cake
Place one cake on a plate. Spread half the filling on top. Add the second cake and spread the rest of the filling. Leave the sides bare or frost lightly if you like.
