Coconut Pecan Caramel Butter Cake
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Half Baked Harvest · by Tieghan Gerard★ 3.9 (767)

Coconut Pecan Caramel Butter Cake

NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 9%
CARBS 53G38% OF CAL
3G FIBER0G ADDED0G INTRINSIC8G OTHER41G TOTAL SUGAR
FAT 38G62% OF CAL
24G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A four-layer coconut and pecan cake with caramel-brown sugar icing and toasted coconut. Decadent and festive, perfect for special occasions like Easter.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 20
  • 1 cup shredded coconut, unsweetened or sweetened
  • 3/4 cup toasted pecans
  • 2 1/3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 sticks (1 cup) salted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, at room temperature
  • 1 1/2 cups canned coconut milk, well stirred
  • 2 sticks salted butter, at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup heavy cream
  • 2 1/2-3 cups powdered sugar
  • 1 cup heavy whipping cream
  • 1-2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups toasted sweetened shredded coconut
PREP
30M
SODIUM
236MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.