Imagine a dessert so irresistible that it combines the rich, buttery goodness of a classic cake with the irresistible crunch of toasted coconut and pecans. This Coconut Butter Crunch Cake is not just a recipe; it's a culinary experience that will transport you to a world of pure deliciousness. Whether you're a baking enthusiast or a dessert lover looking for your next showstopper, this cake promises to be the star of any gathering, delivering a perfect balance of texture, flavor, and pure indulgence.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsweetened shredded coconut
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium skillet, toast the shredded coconut over medium heat, stirring constantly until golden brown and fragrant. This should take about 3-5 minutes. Remove from heat and set aside to cool.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in 3/4 of the toasted coconut and the chopped pecans, reserving some for topping.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the remaining toasted coconut and pecans over the top of the batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Toast the coconut carefully: Watch it closely and stir constantly to prevent burning. The goal is a golden brown color with a nutty aroma.
- Room temperature ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the cake tender and light.
- Check for doneness: Use the toothpick test, but remember some moist crumbs are okay - they keep the cake moist.
- Cooling is crucial: Let the cake cool completely before slicing to prevent crumbling.
- Storage tip: Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Serving suggestion: A scoop of vanilla ice cream or a drizzle of caramel sauce can elevate this cake to the next level!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 70mg
