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Ingredients

Scale

For the Cake:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup buttermilk

3 large eggs

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Cheesecake Layer:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

For the Coconut Pecan Frosting:

1 cup sweetened shredded coconut

1 cup pecans, chopped

1/2 cup evaporated milk

1/2 cup granulated sugar

1/2 cup unsalted butter

1 teaspoon vanilla extract

3 egg yolks, beaten

Instructions

A Classic Dessert, Elevated

Prep the Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Cake Batter: Cream together butter and sugar. Beat in eggs one at a time. Mix in vanilla. Combine dry ingredients and add alternately with buttermilk to wet ingredients.

Prepare the Cheesecake Layer: Beat cream cheese until smooth. Add sugar, vanilla, and egg. Mix well.

Assemble the Cake: Pour half the cake batter into prepared pans. Top with cheesecake layer, then remaining cake batter. Swirl with a knife.

Bake: Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool in pans, then on a wire rack.

Make the Frosting: In a saucepan, combine evaporated milk, sugar, butter, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in coconut, pecans, and vanilla.

Frost the Cake: Once cool, frost the cake with the coconut pecan frosting.

Prep Time: 30 minutes

Cook Time: 30-35 minutes

Total Time: 1 hour 5-15 minutes

Yields: 12-16 servings

  • Author: Olivia Chen