Coconut Cake with Cream Cheese Pecans

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

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional)
• 1 cup coconut milk or whole milk
• 1 1/2 cups sweetened shredded coconut

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

Instructions:

For the Cake:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Dry Ingredients:
   • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream the Butter and Sugar:
   • In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3-5 minutes.
   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
4. Add Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
5. Add Coconut:
   • Fold in the shredded coconut gently.
6. Bake:
   • Divide the batter evenly between the prepared pans.
   • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
   • Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. Beat the Cream Cheese and Butter:
   • In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
2. Add Powdered Sugar:
   • Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.
3. Add Coconut and Pecans:
   • Fold in the shredded coconut and chopped pecans.

Assemble the Cake:

1. Frosting:
   • Place one cake layer on a serving plate and spread a generous layer of the cream cheese frosting over it.
   • Place the second cake layer on top and frost the entire cake with the remaining frosting.
2. Garnish:
   • Optionally, sprinkle extra coconut and pecans on top of the cake for decoration.
3. Chill:
   • Refrigerate the cake for 30 minutes before slicing to let the frosting set.

Enjoy this decadent Coconut Cake with Cream Cheese and Pecans at your next special occasion!