Fluffy, tender layers filled with crunchy pecans and slathered in a silky cream cheese frosting.
There’s something undeniably elegant about a towering slice of layer cake. This recipe combines the nutty, earthy crunch of toasted pecans with the light, tropical sweetness of coconut. The cake itself is tender and moist, studded with chopped nuts, while the frosting is a rich, tangy cream cheese buttercream that perfectly balances the sweetness. It’s the perfect centerpiece for a birthday, a garden tea party, or just a cozy Sunday afternoon.
📝 The Full Recipe
Prep time: 30 minutes | Cook time: 25-30 minutes | Total time: 1 hour 30 mins (plus cooling)
Servings: 12-16 slices
For the Cake:
· 3 cups (375g) all-purpose flour
· 2 teaspoons baking powder
· ½ teaspoon baking soda
· ½ teaspoon salt
· 1 cup (226g) unsalted butter, softened
· 2 cups (400g) granulated sugar
· 4 large eggs, room temperature
· 1 tablespoon vanilla extract
· 1 cup (240ml) full-fat coconut milk (canned, well-shaken)
· ½ cup (120ml) buttermilk, room temperature
· 1 ½ cups (180g) finely chopped pecans (plus extra for garnish)
For the Cream Cheese Frosting:
· 1 cup (226g) unsalted butter, softened
· 16 oz (450g) full-fat cream cheese, softened
· 2 teaspoons vanilla extract
· 6 cups (720g) powdered sugar, sifted
· 1 tablespoon heavy cream or milk (if needed for consistency)
· 1 ½ cups (120g) sweetened shredded coconut (for decorating)
👩🍳 Step-by-Step Instructions
- Prepare and Preheat:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. You can also line the bottoms with parchment paper for guaranteed release. - Toast the Pecans:
Spread the chopped pecans on a baking sheet and toast them in the oven for 5–7 minutes until fragrant. (Watch closely to prevent burning). Set aside to cool. Tip: Toasting deepens the nutty flavor of the cake. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. - Cream Butter and Sugar:
In a large mixing bowl (or stand mixer with the paddle attachment), beat the butter and sugar together on medium-high speed until light, pale, and fluffy (about 3-4 minutes). - Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. - Combine Wet and Dry Ingredients:
In a small measuring cup, combine the coconut milk and buttermilk. With the mixer on low speed, alternate adding the dry flour mixture and the milk mixture to the batter, starting and ending with the dry ingredients. (3 additions of flour, 2 additions of milk). Mix just until combined—do not overmix. - Fold in Pecans:
Gently fold the cooled, toasted pecans into the batter using a rubber spatula. - Bake:
Divide the batter evenly among the three prepared pans. Smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely before frosting. (This step is crucial—warm cake will melt your frosting!).
- Make the Frosting:
In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy (about 2 minutes). Beat in the vanilla. Gradually add the sifted powdered sugar, one cup at a time, on low speed until combined. Once incorporated, beat on medium-high for 2 minutes until fluffy. If the frosting is too stiff, add the heavy cream 1 tablespoon at a time until you reach a spreadable consistency.
- Assemble the Cake:
· Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top.
· Place the second layer on top and repeat with another layer of frosting.
· Place the final layer on top.
· To get the “naked” look from the photo: Apply a thin crumb coat (a thin layer of frosting over the entire cake to seal in crumbs) and refrigerate for 20 minutes. Then, spread the remaining frosting over the top and sides of the cake, but don’t make it too thick—leave some of the cake texture visible if desired.
- Decorate:
Sprinkle the shredded coconut over the top of the cake and gently press it into the sides. Press whole pecan halves into the frosting around the sides and base of the cake for a beautiful, rustic presentation.
🥂 Serving & Storage Notes
· Serving: Allow the cake to sit at room temperature for 15-20 minutes before slicing to let the frosting soften. Serve with a hot cup of black tea or coffee to cut through the richness.
· Storage: Because of the cream cheese frosting, store this cake in the refrigerator in an airtight container. It will stay moist and delicious for up to 4 days. Bring to room temperature before serving.
Enjoy your beautiful slice of heaven!