Are you craving a taste of the South? This Dolester Miles Coconut Pecan Cake recipe is your ticket to pure, unadulterated deliciousness. It’s a moist, tender cake bursting with the rich flavors of coconut and pecans, a perfect dessert for any occasion, from casual weeknight gatherings to elegant dinner parties. This recipe is surprisingly easy, making it a fantastic option for both beginner bakers and seasoned pros seeking a classic, crowd-pleasing treat. Get ready to experience a slice of Southern comfort – this cake is simply irresistible!
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup pecan halves, roughly chopped
Instructions:
Get started: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This simple step ensures your cake releases easily and looks beautifully even.
Dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Thoroughly combining the dry ingredients prevents pockets of baking powder or soda from creating an uneven rise.
Wet ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This is where a stand mixer comes in handy, but a hand mixer works perfectly fine too! Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough cake.
Add the goodness: Fold in the shredded coconut and chopped pecans. The gentle folding motion prevents the nuts and coconut from getting crushed or sinking to the bottom.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and frost: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cool, frost with your favorite buttercream frosting. A simple cream cheese frosting complements the coconut and pecan flavors beautifully.
Tips for Success:
- Room temperature ingredients: Using softened butter and room temperature eggs ensures proper emulsification and a smoother batter.
- Don't overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Check for doneness: Use a wooden skewer or toothpick to check if the cake is baked through. If it comes out with wet batter, bake for a few more minutes.
Variations:
- Chocolate Coconut Pecan Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients for a decadent twist.
- Lemon Coconut Pecan Cake: Add the zest of one lemon to the batter for a bright, citrusy flavor.
- Different nuts: Feel free to substitute other nuts like walnuts or macadamia nuts for the pecans.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 40-45g
- Protein: Approximately 4-5g
This Dolester Miles Coconut Pecan Cake is a delightful homemade treat that's perfect for sharing. Enjoy every delicious bite! This easy recipe is ideal for quick dinner ideas and makes a fantastic healthy meal addition (in moderation, of course!). It’s a delicious dish guaranteed to become one of your best recipes. Happy baking!