Coconut Pecan Buttermilk Cake: A Southern-Inspired Sweet Classic That Melts in Your Mouth
Introduction
Looking for a rich, moist, and unforgettable Southern-style dessert? This Coconut Pecan Buttermilk Cake is the answer. With a soft crumb, nutty crunch, and deep coconut flavor, it’s a show-stopping treat that brings the comfort of grandma’s kitchen to your table. Whether you’re baking for a family reunion, holiday celebration, or Sunday dinner, this cake always steals the spotlight. The secret? Tangy buttermilk, toasty pecans, and a decadent coconut glaze that seeps into every bite.
Keep reading to learn how to make this mouthwatering cake from scratch — including baking tips, ingredient substitutions, and how to store it for maximum freshness!
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour, sifted
- 1½ cups (300g) granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1½ cups shredded sweetened coconut
- 1 cup chopped pecans, lightly toasted
For the Coconut Glaze:
- ½ cup (113g) unsalted butter
- 1 cup (200g) brown sugar, packed
- ½ cup (120ml) buttermilk
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans
- 1 tsp vanilla extract
Instructions
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment paper for easy release.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking soda
- Salt
Set aside.
3. Blend the Wet Ingredients
In another bowl, whisk:
- Buttermilk
- Eggs
- Melted butter
- Vanilla extract
Slowly pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
4. Fold in the Coconut and Pecans
Use a spatula to gently fold in:
- Shredded coconut
- Toasted pecans
Make sure the batter is evenly mixed but still fluffy.
5. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. While the cake is baking, prepare the glaze.
 How to Make the Coconut Pecan Glaze
6. Cook the Glaze
In a saucepan over medium heat, melt:
- Butter
- Add brown sugar and buttermilk
Bring to a boil, stirring constantly. Let it bubble gently for 2–3 minutes until slightly thickened.
Remove from heat, stir in:
- Coconut
- Pecans
- Vanilla extract
7. Glaze the Cake
As soon as the cake comes out of the oven, poke holes all over the top with a skewer or fork. Slowly pour the warm glaze over the cake, allowing it to soak in. Use a spatula to spread it evenly.
Let the cake cool completely before serving. The glaze will form a shiny, delicious topping.
 Tips for Success
- Buttermilk substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tbsp of lemon juice or vinegar and let it sit for 10 minutes.
- Toasting pecans: Bake at 350°F (175°C) for 5–7 minutes until fragrant.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Freeze slices wrapped in plastic wrap and foil for up to 2 months.
 Serving Suggestions
- Add a scoop of vanilla ice cream or whipped cream.
- Serve with hot coffee or sweet iced tea.
- Garnish with toasted coconut flakes for presentation.
 Why You’ll Love This Cake
- It’s ultra-moist thanks to buttermilk.
- The coconut-pecan glaze is irresistibly rich.
- It’s a crowd-pleasing, make-ahead dessert.
- Southern comfort in every bite!
 Variations
- Add ½ tsp almond extract for a nuttier flavor.
- Mix in crushed pineapple for a tropical twist.
- Try using walnuts instead of pecans if you prefer.
 Final Thoughts
This Coconut Pecan Buttermilk Cake is not just a dessert — it’s an experience. Moist, flavorful, and easy to make, it’s everything a Southern cake should be. Save this recipe for your next gathering — your guests will beg for the recipe!