If you’re craving something cozy, rich, and full of old-fashioned Southern flair, this Coconut Pecan Buttermilk Cake is your answer. With layers of tender white cake and a velvety coconut-pecan custard filling, every bite melts in your mouth with sweet, nutty goodness.
This cake is perfect for holidays, Sunday dinners, or whenever you want to treat yourself to something truly special. It’s surprisingly easy to make and guaranteed to impress.
What Makes This Cake So Special?
This recipe blends the light, fluffy texture of a classic white cake with the decadence of a homemade coconut-pecan filling. Buttermilk adds a gentle tang and moist crumb, while the custard-like filling — cooked low and slow on the stovetop — infuses every bite with creamy richness.
Think of it as a cousin to German chocolate cake, but a little simpler and with its own unique twist.
Ingredients
For the cake:
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1 package white cake mix
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1 cup buttermilk
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½ cup vegetable oil
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4 large egg whites
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1 teaspoon vanilla extract
For the coconut-pecan filling:
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½ cup unsalted butter
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1 cup granulated sugar
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1 cup evaporated milk
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3 large egg yolks
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1 teaspoon vanilla extract
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1½ cups sweetened shredded coconut
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1 cup chopped pecans
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
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Make the cake batter: In a large bowl, combine the cake mix, buttermilk, vegetable oil, egg whites, and vanilla. Beat until smooth and well mixed.
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Bake: Divide the batter evenly between the prepared pans. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks. Allow them to cool completely.
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Prepare the filling: In a medium saucepan over medium heat, combine the butter, sugar, evaporated milk, and egg yolks.
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Cook: Stir constantly until the mixture thickens and coats the back of a spoon — about 10–12 minutes. Don’t rush this step.
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Add the flavor: Remove from heat and stir in vanilla extract, coconut, and chopped pecans. Let the mixture cool to room temperature.
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Assemble: Spread the cooled filling between the cake layers and generously over the top. For a rustic Southern look, leave the sides unfrosted — or lightly frost if you prefer.
Time Breakdown
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Prep Time: 20 minutes
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Cook Time: 25 minutes
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Assembly Time: 10 minutes
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Total Time: 55 minutes
Tips & Variations
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No buttermilk? Make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes.
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Want more decadence? Toast the pecans lightly before adding them to the filling.
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Add a garnish: A sprinkle of toasted coconut on top adds a beautiful finishing touch.
Final Thoughts
This Coconut Pecan Buttermilk Cake is one of those classic recipes that feels like home. It’s nostalgic, soul-satisfying, and perfect for both celebrations and quiet afternoons with coffee or tea.