Coconut Spice Cake
|Vegetable oil||1 Cup (16 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Flaked coconut||1 Cup (16 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Cream cheese frosting||1 Cup (16 tbs)|
|Pecan halves||1 Cup (16 tbs)|
Combine first 3 ingredients; beat well.
Add eggs, one at a time, beating well after each addition.
Combine flour and next 4 ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.
Stir in vanilla, 1 cup coconut, and chopped pecans.
Pour batter into 2 greased and floured 9-inch round cake pans.
Bake at 350Â° for about 25 minutes or until a wooden pick inserted in the center comes out clean.
Cool cake layers in pans 10 minutes.
Remove layers from pans, and cool on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Sprinkle top and sides with 1 cup coconut, and gently press into frosting.
Garnish with pecan halves.