Coconut-Spice Cake Recipe

Name: Coconut-Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. vegetable oil; 1 c. firmly packed light brown sugar; 1 c. sugar; 2 eggs; 2 1/2 c. all-purpose flour; 1/2 tsp. salt; 1 tsp. baking soda; 1 tsp. ground cinnamon; 1 tsp. ground nutmeg; 1 c. buttermilk; 1 tsp. vanilla extract; 1 c. flaked coconut; 1 c. chopped pecans

Servings: persons

1 c. vegetable oil
1 c. firmly packed light brown sugar
1 c. sugar
2 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. buttermilk
1 tsp. vanilla extract
1 c. flaked coconut
1 c. chopped pecans

1
Combine first three ingredients; beat well.
2
Add eggs, one at a time, beating well after each addition.
3
Combine flour and next four ingredients.
4
Add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.
5
Stir in vanilla, coconut and chopped pecans.
6
Pour batter into two greased and floured 9-inch round cake pans.
7
Bake at 350u00b0 for about 25 minutes.
8
Cool cake layers in pans 10 minutes.
9
Remove layers from pans and cool on wire racks.
10
Spread with Cream Cheese Frosting.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. vegetable oil, 1 c. firmly packed light brown sugar, 1 c. sugar, 2 eggs, and more.

Yes, Coconut-Spice 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.

Coconut-Spice Cake

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