I’ve always believed that a truly great cake doesn’t need fancy decorations or complicated techniques – just quality ingredients and a little Southern charm. This Moist Southern Coconut Pecan Buttermilk Cake is exactly that kind of recipe.
The combination of tangy buttermilk with sweet coconut and crunchy pecans creates something that’s both humble and utterly irresistible. Want to know my secret for getting that perfect tender crumb that’ll have everyone asking for your recipe? There’s a special mixing method I’m about to share…
Why You’ll Love this Moist Southern Coconut Pecan Buttermilk Cake
Simplicity meets decadence in this Southern classic that’ll have everyone asking for seconds. I’m smitten with how the buttermilk creates a tender crumb that practically melts in your mouth, while the coconut and pecans add delightful texture in every bite.
You’ll adore how this cake doesn’t demand fancy techniques or special equipment—just mix, fold, and bake. The rich nuttiness of toasted pecans paired with sweet coconut? Heaven on a plate. And can we talk about versatility? It’s perfect with coffee in the morning or dressed up with a scoop of vanilla ice cream for dessert.
What Ingredients are in Moist Southern Coconut Pecan Buttermilk Cake?
This classic Southern cake relies on simple, wholesome ingredients that come together to create something truly special.
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup buttermilk
- ½ cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
For best results, make sure your buttermilk and eggs are at room temperature before mixing, and consider lightly toasting the pecans beforehand to enhance their nutty flavor.
How to Make this Moist Southern Coconut Pecan Buttermilk Cake
Preheat your oven to 350°F (175°C) and grease your cake pan thoroughly. A light coating of flour after greasing helps guarantee nothing sticks—there’s nothing worse than a beautiful cake that won’t release from the pan. When preparing your cake, consider using premium baking cookware set to ensure perfect results every time.
Step 2: Mix the Dry Ingredients Together
In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. This mixing guarantees your leavening agents are evenly distributed throughout the batter, which means a more even rise.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream ½ cup softened butter with 1 cup sugar until light and fluffy. This step incorporates air into the mixture, which helps create that tender crumb we’re all looking for in a great cake.
Step 4: Add Eggs and Vanilla
Add 2 large eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract. The eggs provide structure while the vanilla brings that warm, aromatic quality that makes the kitchen smell like heaven.
Step 5: Alternate Dry Ingredients and Buttermilk
Gradually add the dry mixture to your butter mixture, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Why alternate? It prevents overmixing and keeps the batter smooth and lump-free.
Step 6: Fold in Coconut and Pecans
Gently fold in 1 cup shredded coconut and 1 cup chopped pecans until just combined. The folding motion preserves all those air bubbles you worked so hard to create during the creaming process.
Step 7: Pour and Bake the Cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Cool Completely Before Serving
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Patience is key here—a completely cooled cake will be more moist and flavorful, and if you’re planning to frost it, you’ll avoid that melty mess that happens with warm cake.
What to Serve with Moist Southern Coconut Pecan Buttermilk Cake
This Southern beauty deserves some worthy companions at the table. A dollop of fresh whipped cream or a scoop of vanilla bean ice cream makes the perfect topping, letting those coconut and pecan flavors shine. For a breakfast treat, serve with a side of fresh berries and a steaming cup of coffee (preferably chicory coffee if you’re going full Southern).
If you’re serving this as an after-dinner dessert, a small glass of bourbon or a cup of hot tea makes for lovely sipping alongside each forkful. And don’t underestimate how wonderful this cake is with absolutely nothing added—sometimes the simplest approach lets those buttermilk, coconut, and pecan flavors speak for themselves.
Moist Southern Coconut Pecan Buttermilk Cake Substitutions and Variations
- Seasonal twists: Add orange zest in winter, fresh berries in summer, or cinnamon and nutmeg in fall.
- Dietary adjustments: Use coconut oil instead of butter for dairy-free, or try monk fruit sweetener to reduce sugar content.
- Topping ideas: Drizzle with bourbon caramel sauce, dust with powdered sugar, or top with cream cheese frosting for extra Southern charm.
Leftovers and Storage for this Moist Southern Coconut Pecan Buttermilk Cake
This cake actually gets better with time! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The buttermilk keeps this cake wonderfully moist, but to prevent it from drying out, place a piece of bread in the container—it works like magic.
For longer storage, freeze individual slices wrapped in plastic wrap then aluminum foil for up to 3 months. When you’re ready to enjoy, thaw at room temperature for about an hour.
To refresh refrigerated slices, microwave for 10-15 seconds or bring to room temperature naturally. Want to take it up a notch? Warm a slice in the oven at 300°F for 5 minutes—the pecans get extra toasty and the coconut becomes fragrant again.
Final Thoughts
This Coconut Pecan Buttermilk Cake stands out as a true Southern treasure, combining the rich nuttiness of pecans with tropical coconut in a beautifully moist buttermilk base. What makes it special isn’t just the harmony of textures—from tender crumb to crunchy nuts—but how it brings warmth to any gathering. It’s the perfect offering for Sunday suppers, holiday celebrations, or when neighbors drop by unexpectedly. The simple ingredients transform into something magical in the oven, proving that sometimes the most comforting recipes are those with a touch of Southern tradition. In every slice, there’s a bit of hospitality that speaks without saying a word.
Frequently Asked Questions
Can I Make This Cake a Day Ahead for a Special Occasion?
Yes, you can definitely make this cake a day ahead. I’d recommend storing it in an airtight container at room temperature. It actually tastes even better the next day as the flavors develop overnight.
How Can I Prevent the Pecans From Sinking to the Bottom?
I’d toss your pecans in a tablespoon of flour before folding them in. This creates a coating that prevents them from sinking during baking. Alternatively, you can chop them more finely.
Is This Cake Diabetic-Friendly or Can It Be Modified?
I wouldn’t consider this cake diabetic-friendly as written. You can modify it by using sugar substitutes like stevia or erythritol, reducing the amount, and using whole wheat flour instead of all-purpose.
Will This Recipe Work at High Altitude?
I’d need to modify this recipe for high altitude. I recommend reducing the baking powder to 1 teaspoon, adding 2 tablespoons more flour, and increasing the oven temperature by 25 degrees for better results.
Can I Use Coconut Milk Instead of Buttermilk?
Yes, I’d suggest using coconut milk mixed with 1 tablespoon of vinegar or lemon juice per cup to mimic buttermilk’s acidity. This substitution will add more coconut flavor to your cake.