A tender, coconut-pecan sheet cake topped with rich cream cheese frosting for a classic, crowd-pleasing dessert.
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Calories: 420kcal
Equipment
- Jelly roll baking sheet
- mixing bowls
- electric mixer
- spatula
- whisk
Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups all-purpose flour
- 2 cups sugar
- 5 eggs
- 1 tsp baking soda
- 0.25 tsp salt
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup pecans, chopped
- 1 cup unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup pecans, chopped
- 0.25 tsp salt
Instructions
- Preheat oven to 350°F and grease a jelly roll baking sheet.
- Whisk together flour, baking soda, and salt in a bowl.
- Cream butter and sugar for 4–5 minutes until pale and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and buttermilk, beginning and ending with flour. Mix until combined.
- Fold in shredded coconut and pecans.
- Spread batter into the prepared pan and bake 17–20 minutes until mostly clean toothpick.
- Cool completely.
- Cream butter and cream cheese for 3–4 minutes.
- Add powdered sugar and salt, then mix in vanilla and shredded coconut.
- Frost cooled cake and sprinkle with chopped pecans.
Notes
Allow the cake to cool completely before frosting to maintain a smooth finish.
Nutrition
Calories: 420kcal | Carbohydrates: 47g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 200mg | Potassium: 110mg | Fiber: 2g | Sugar: 35g | Vitamin A: 620IU | Calcium: 60mg | Iron: 1.5mg