Coconut Pecan Layer Cake – a delicious recipe with Red, sugar, shortening, buttermilk, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0. Grease and flour 3 round 9 x 1- 1/2 inch round pans. Beat flour, sugar, shortening, buttermilk, egg yolks and vanilla in large bowl on low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, for 2 minutes. Stir in coconut and pecans. Pour into cake pans. Bake 30 to 35 minutes or until cake springs back up when touched lightly in the center. Cool 10 minutes, remove from pans. Cool completely. Fill layers and frost top and sides of cake with cream cheese pecan frosting. Garnish with pecan halves. Store in refrigerator.
1383
kcal
Calories
79
g
Fat
151
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups Red Band self rising flour, 2 cups sugar, 1 cup shortening, 1 cup buttermilk, and more.
Yes, Coconut Pecan Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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