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Coconut Spice Cake

Southern.Crockpot's picture
Ingredients
  Vegetable oil 1 Cup (16 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 2
  All-purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Flaked coconut 2 Cup (32 tbs)
  Chopped pecans 1 Cup (16 tbs)
  Cream cheese frosting 1 Cup (16 tbs)
  Pecan halves 2 Tablespoon
  Cream cheese 8 Ounce, softened (1 Package)
  Softened butter/Margarine 1⁄4 Cup (4 tbs)
  Sifted powdered sugar 1 Tablespoon
Directions

MAKING
1) Take a mixing bowl and combine together oil, sugar and brown sugar in it.
2) Stir in eggs, one at a time. Beat nicely upon each addition.
3) Stir in flour, baking soda, salt, cinnamon and nutmeg to the creamed mixture alternating with buttermilk. But begin and end with the flour mixture.
4) Add vanilla, 1 cup flaked coconut and chopped pecans. Mix well.
5) Pour prepared batter in 2 greased and floured 9 inch round cake pans. Bake at 350° F for about 25 minutes or until a wooden pick inserted in the center comes out clean.
6) Cool the cake in pans for about 10 minutes. Remove from pan and cool on wire racks.
7) FOR THE CREAM CHEESE FROSTING: Take a mixing bowl and combine together cream cheese and butter in it. Add powdered sugar and blend to form a smooth mixture. Add chopped pecans and stir.
8) Spread cream cheese frosting between cake layers and also on top and sides of cake.
9) Sprinkle with 1 cup flaked coconut on the top and sides. Press into frosting.

SERVING
10) Garnish with pecan halves. Slice and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Coconut
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
12

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