Southern Coconut Pecan Buttermilk Cake

This Coconut Pecan Buttermilk Cake brings classic Southern charm to your dessert table with its moist, tender white cake layers and rich coconut-pecan custard. It’s everything a good homemade cake should be—flavorful, comforting, and surprisingly easy. With a boxed mix shortcut and a quick stovetop filling, this rustic beauty is perfect for holidays, birthdays, or any day you want a slice of something sweet and satisfying.

Why You’ll Love This Recipe

This cake has it all—texture, flavor, and that irresistible homemade feel. Here’s what makes it a repeat favorite:

• Buttery, soft crumb that holds together beautifully

• Sweet, gooey coconut-pecan custard that doubles as frosting

• Easy prep using pantry staples and cake mix

• Perfect for make-ahead baking

• No fussy decorating—its rustic look is part of the charm

Key Ingredients That Make It Special

Buttermilk

Buttermilk plays a critical role in achieving the cake’s tender, melt-in-your-mouth texture. Its mild acidity helps break down gluten, giving the crumb a fine, bakery-style structure. It also adds subtle tang that balances the sweetness of the filling.

Coconut and Pecans

The filling is rich with toasted pecans and chewy strands of sweetened shredded coconut. Together, they create a buttery, nutty, and slightly chewy layer that soaks just enough into the cake to make each bite decadently moist.

Ingredients

Cake:

• 1 package white cake mix (15.25 oz)

• 1 cup buttermilk

• ½ cup vegetable oil

• 4 large egg whites

• 1 teaspoon vanilla extract

Filling:

• ½ cup unsalted butter

• 1 cup granulated sugar

• 1 cup evaporated milk

• 3 large egg yolks

• 1 teaspoon vanilla extract

• 1½ cups sweetened shredded coconut

• 1 cup chopped pecans

Optional Add-Ins and Swaps

• Add ½ teaspoon coconut extract for a more intense tropical flavor

• Substitute almond extract for a nutty twist

• Use yellow or butter cake mix for a deeper, richer base

• Add mini chocolate chips to the filling for a German chocolate cake feel

• Swap pecans with walnuts or almonds if preferred

How to Make Coconut Pecan Buttermilk Cake

1. Prepare the pans

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For best results, line the bottoms with parchment paper circles to ensure clean release.

2. Mix the cake batter

In a large bowl, combine cake mix, buttermilk, oil, egg whites, and vanilla. Beat on medium speed for 2 minutes until smooth and light. Be careful not to overmix.

3. Bake the cake layers

Divide the batter evenly between the prepared pans. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.

4. Make the coconut-pecan filling

In a medium saucepan over medium heat, combine butter, sugar, evaporated milk, and egg yolks. Cook, stirring constantly, for 10 to 12 minutes or until the mixture thickens and coats the back of a spoon. Remove from heat and stir in vanilla, coconut, and chopped pecans. Let cool to room temperature.

5. Assemble the cake

Place one cake layer on a serving plate. Spread half the coconut-pecan filling evenly on top. Add the second cake layer and spread the remaining filling over the top. Leave the sides bare for a rustic look or gently coat with filling if desired.

Tips for Perfect Results

• Make sure the filling is completely cool before assembling the cake to prevent sliding

• Use a serrated knife to level the cakes for even stacking

• Refrigerate the assembled cake for 30 minutes before slicing for cleaner cuts

• Lightly toast the pecans before adding them to the filling for extra flavor

• Store the cake overnight to let the filling soak into the layers—it improves with time

Creative Ways to Customize This Cake

You can easily adapt this cake for different events or preferences. Here are a few creative variations:

Pineapple Coconut

Add ½ cup crushed, drained pineapple to the filling for a fresh tropical layer. The fruit adds brightness and makes the custard even more luscious.

Chocolate Base

Substitute white cake mix with chocolate or devil’s food cake mix for a rich, cocoa-forward version that tastes like German chocolate cake.

Gluten-Free Friendly

Use a gluten-free white or vanilla cake mix and ensure your other ingredients are certified gluten-free. The filling is naturally gluten-free already.

Bundt Cake Twist

Bake the batter in a bundt pan and drizzle the cooled filling over the top for a decorative, effortless presentation. Bake time will increase to about 40–45 minutes.

Cupcake Style

Bake the batter in cupcake liners (yields about 24). Once cooled, top each cupcake with a dollop of the coconut-pecan filling. This is a great option for parties or potlucks.

Serving Suggestions

This cake is showstopping enough to stand alone, but it also pairs beautifully with other flavors and presentations.

• Serve chilled or at room temperature with a hot coffee or iced tea

• Add a dollop of whipped cream or a scoop of vanilla bean ice cream

• Garnish with toasted coconut flakes or extra chopped pecans for visual appeal

• Slice and serve on vintage plates or floral china to match the rustic, Southern theme

• Present with fresh berries or mango slices to cut through the richness

How to Store and Keep It Fresh

This cake stores well and maintains its moisture, thanks to the custard-like filling.

Refrigerator

Store the assembled cake covered in the fridge for up to 5 days. Allow slices to sit at room temperature for 20–30 minutes before serving.

Freezer

Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before enjoying.

Reheating (optional)

For a slightly warm slice, microwave in 10-second increments. Alternatively, reheat in a toaster oven at 300°F for 5 minutes for a lightly toasted edge.

Southern Baking Tradition and Family Favorites

This recipe blends Southern baking tradition with modern ease. The coconut and pecans are classic Southern flavors, evoking memories of holiday tables and church potlucks. The cake’s design—moist layers, gooey topping, no-frills decoration—celebrates simple, honest dessert-making. It’s a dessert that tells a story, one sweet bite at a time.

By turning it into your own signature dessert—whether you use a pineapple twist, a splash of almond extract, or a new presentation style—it becomes more than just a recipe. It becomes part of your family’s food memory.

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Reader-Favorite Tips and Answers

Can I make it a day in advance?
Yes, and you should! The cake is even better the next day as the custard sets and infuses the cake layers with flavor.

Can I double the filling?
Definitely. If you want to frost the sides, go ahead and double the filling. It also gives you some extra to serve on the side.

Can I use homemade cake instead of a mix?
Absolutely. A homemade white or yellow cake works beautifully. Just be sure it yields two 9-inch layers.

What’s the best way to toast the pecans?
Bake chopped pecans at 350°F for 6–8 minutes, stirring once. Let cool before mixing into the filling.

Can I make it nut-free?
Yes. Simply leave out the pecans. The filling will still be rich, coconutty, and delicious.

Try It, Share It, Love It

This Coconut Pecan Buttermilk Cake is an easy, deeply satisfying dessert that delivers bakery-worthy flavor with humble, everyday ingredients. Whether you’re making it for a holiday dinner, Sunday dessert, or birthday table, it always brings smiles.

Once you’ve baked it, share a slice with a friend, pass along the recipe, or even add your own twist to turn it into a family legacy.