Coconut Pecan Caramel Cake
"Coconut Pecan Caramel CakeA tropical twist on the classic with shredded coconut in the batter and a coconut caramel sauce."
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Indulge in a tropical treat with a coconut-infused cake, layered with pecans and drizzled with a rich coconut caramel sauce.
ingredients
- 1 cup shredded coconut
- 1 cup chopped pecans
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup caramel sauce (store-bought or homemade)
steps
- 1.
Preheat oven to 350°F. Grease and flour a 9x13-inch cake pan.
- 2.
In a bowl, combine coconut and pecans. Set aside.
- 3.
In another bowl, whisk flour, baking powder, baking soda, and salt.
- 4.
In a separate bowl, cream butter and sugar until light and fluffy.
- 5.
Beat in eggs, one at a time. Stir in vanilla.
- 6.
Gradually mix in flour mixture, alternating with buttermilk.
- 7.
Fold in coconut and pecan mixture.
- 8.
Pour batter into prepared pan and bake for 30-35 minutes.
- 9.
Let cool, then poke holes in the cake and pour caramel sauce over the top.
- 10.
Serve and enjoy!
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8/16/2023Moondreamer2
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