It’s no secret that the South has a penchant for both coconuts and pecans, so it is no surprise that this recipe includes both. However, what makes it Southern is the addition of cornmeal, which gives the cake a nice crunchy texture. It’s almost impossible not to love it!
Georgia makes a type of cake that’s chock-full of coconuts and pecans. It’s absolutely delicious. It’s kind of like someone left the chocolate out of a German chocolate cake and let that sticky-crunchy-sweetness from the pecan-coconut combo really shine. It’s creamy, and light, with a touch of crunch, but still a little chewy. We feel inspired. This is how we took that inspiration and made this cake. This cake retains all the great qualities of the original but is upside-down. This is a wonderful thing.
What is the Coconut Pecan Cake?
This Southern dessert is a flavorful cake made with coconut, pecans, and a touch of cinnamon. The cake is moist and fluffy, and the frosting is rich and creamy. This recipe is easy to follow and yields a delicious cake that will be loved by all.
How to Make Coconut Pecan Cake:
This cake is one of the most popular desserts in the South. It is a moist, flavorful cake that is perfect for any occasion. The key to making a great coconut pecan cake is to use fresh, quality ingredients.
Tips for Making Coconut Pecan Cake:
When it comes to coconut pecan cake, there are a few key tips to keep in mind in order to ensure your cake turns out perfectly. First, be sure to use fresh, shredded coconut. This will give your cake the best flavor and texture. Second, don’t be afraid to really pack the pecans into the cake batter – the more the better! Third, make sure your oven is properly calibrated before baking the cake. This will help ensure even cooking and prevent any surprises. Finally, allow the cake to cool completely before frosting or serving – otherwise, you’ll end up with a mess!
Conclusion
This Georgia’s coconut pecan cake recipe is the perfect way to enjoy a classic Southern dessert. Made with just a few simple ingredients, this cake is sure to please everyone at your next gathering. Be sure to follow the instructions carefully so that you get the perfect results. And if you’re looking for more great recipes, be sure to check out our website for more ideas.
Here are the ingredients you will need:
Serves 6-8 | 45 minutes
Topping:
2 cups chopped toasted pecans
1 cup shredded coconut
⅓ cup brown sugar
6 tablespoons butter, melt
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
½ teaspoon salt
To make the cake:
2 cups all-purpose flour
1 cup brown sugar packed
1 cup milk
Soften ⅓ cup butter
2 large eggs
1 tablespoon baking powder
2 teaspoons vanilla
¼ teaspoon salt
Instructions:
Preheat oven to 350°F. Cover a 9×13-inch pan in aluminum foil.
In a medium-sized pan, combine brown sugar, pecans, and 1 cup of coconut. Sprinkle cinnamon and salt on top.
Combine the ⅓ cup butter with 1 cup brown sugar in a medium bowl. Beat on medium speed using an electric mixer until it becomes creamy. Mix on low. Add eggs one at a while, then add vanilla. Mix until completely combined.
Mix the flour, baking powder, and salt together on low until combined. Add ½ of the flour, then half the milk, then the flour remaining, mixing well between each addition.
Bake batter in the prepared pan until the batter is evenly distributed over the pecan mixture.
Use a knife to loosen the sides of the pan. Let cake cool in pan for 5 min. As needed, flip the cake onto a platter. Let rest for 15 minutes. Enjoy!