Coconut Cake with Cream Cheese Pecans

Here’s a recipe for Coconut Cake with Cream Cheese Frosting and Pecans:

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional for extra coconut flavor)
• 1 cup whole milk (or coconut milk for a more intense flavor)
• 1 ½ cups sweetened shredded coconut

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream or milk (as needed to adjust consistency)

For the Topping:

• 1 cup pecans, chopped (optional but adds great flavor)
• ½ cup shredded coconut, toasted (for garnish)

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Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract (if using).
5. Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
6. Fold in the shredded coconut gently with a spatula.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the Cream Cheese Frosting:

1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition.
3. Stir in the vanilla extract. If the frosting is too thick, add the heavy cream or milk a little at a time until you reach the desired consistency.

Assembling the Cake:

1. Once the cakes have cooled completely, place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
2. Place the second cake layer on top, pressing gently.
3. Frost the entire cake with the cream cheese frosting, smoothing the sides and top.
4. Toast the pecans in a dry skillet over medium heat for about 3-5 minutes, stirring frequently to prevent burning. Once toasted, chop them coarsely.
5. Garnish the cake with the toasted pecans and additional shredded coconut.
6. Allow the cake to set for about 30 minutes before slicing to let the frosting firm up.

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Tips:

• For a more intense coconut flavor, use coconut milk in the cake instead of regular milk.
• If you don’t like pecans, you can use toasted coconut flakes or almonds instead for a different twist.
• This cake can be made a day in advance, and it tends to get even better as it sits.

Enjoy your Coconut Cake with Cream Cheese Frosting and Pecans! It’s a delightful combination of moist cake, creamy frosting, and crunchy nuts!