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Coconut Spice Cake

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Anonymous (not verified)
  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 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 350° 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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 4065 Calories from Fat 2010

% Daily Value*

Total Fat 234 g359.3%

Saturated Fat 48.6 g243%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1435 mg59.8%

Total Carbohydrates 472 g157.2%

Dietary Fiber 24.7 g98.8%

Sugars 317.4 g

Protein 41 g82.9%

Vitamin A 6.4% Vitamin C 3.6%

Calcium 27.1% Iron 76.5%

*Based on a 2000 Calorie diet

Coconut Spice Cake Recipe