Description
This Coconut Pecan Buttermilk Cake is a moist, tender white cake layered with a rich coconut-pecan custard. It’s a Southern classic made easy with a cake mix base and homemade filling. Rustic, indulgent, and perfect for celebrations or make-ahead dessert.
Ingredients
Scale
- 1 package white cake mix (15.25 oz)
- 1 cup buttermilk
- ½ cup vegetable oil
- 4 large egg whites
- 1 teaspoon vanilla extract
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix cake mix, buttermilk, oil, egg whites, and vanilla extract until smooth.
- Divide batter evenly between pans. Bake for 22–26 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
- In a saucepan over medium heat, combine butter, sugar, evaporated milk, and egg yolks. Stir constantly for 10–12 minutes until thickened.
- Remove from heat and stir in vanilla, coconut, and pecans. Let cool to room temperature.
- Place one cake layer on a plate, spread half the filling on top. Add second layer and top with remaining filling.
- Leave sides bare for rustic look or frost lightly with leftover filling if desired.
Notes
- For deeper flavor, toast the pecans before using.
- The cake tastes even better after sitting overnight in the fridge.
- Add ½ teaspoon coconut or almond extract to customize the flavor.
- Make it into cupcakes or a bundt version for variety.
- Store covered in the refrigerator for up to 5 days, or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: coconut pecan cake, buttermilk cake, southern dessert, easy layer cake