Coconut Spice Cake Recipe
Summary
Ingredients
1 cup vegetable oil
1 cup firmly packed brown sugar
1 cup sugar
2 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup buttermilk
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans Cream Cheese Frosting
1 cup flaked coconut Pecan halves
Directions
Combine first 3 ingredients; beat well.
Add eggs, one at a time, beating well after each addition.
Combine flour and next 4 ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.
Stir in vanilla, 1 cup coconut, and chopped pecans.
Pour batter into 2 greased and floured 9-inch round cake pans.
Bake at 350° for about 25 minutes or until a wooden pick inserted in the center comes out clean.
Cool cake layers in pans 10 minutes.
Remove layers from pans, and cool on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Sprinkle top and sides with 1 cup coconut, and gently press into frosting.
Garnish with pecan halves.
Add eggs, one at a time, beating well after each addition.
Combine flour and next 4 ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.
Stir in vanilla, 1 cup coconut, and chopped pecans.
Pour batter into 2 greased and floured 9-inch round cake pans.
Bake at 350° for about 25 minutes or until a wooden pick inserted in the center comes out clean.
Cool cake layers in pans 10 minutes.
Remove layers from pans, and cool on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Sprinkle top and sides with 1 cup coconut, and gently press into frosting.
Garnish with pecan halves.
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