Imperial Sugar
Dixie Crystals

Coconut Pecan Layer Cake


Coconut Pecan Cake

  • 1/2 cup vegetable shortening
  • 1/2 cup (1 stick) butter
  • 2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 5 eggs
  • 2 cups all-purpose flour*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk or sour cream
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1/2 cup chopped pecans

Creamy White Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter
  • 1 box (1 lb), sifted Dixie Crystals Confectioners Powdered Sugar
  • 1/2 teaspoon coconut extract
  • 1 1/2 cups shredded unsweetened coconut (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat over to 325°F. Grease and flour three 9-inch round cake pans. Set aside.
  2. Cream shortening with butter until well blended.  Add sugar and continue creaming until very light and fluffy. Add eggs, one at a time beating well after each addition.
  3. Whisk flour with baking soda and salt until well blended and add alternately to batter with buttermilk, beginning and ending with flour mixture. Stir in vanilla extract, coconut and chopped pecans.
  4. Divide batter evenly among pans and bake 25-30 minutes or until cake springs back lightly if gently pressed in center with your fingertip.
  5. Cool layers in pans 10 minutes, then turn out onto a wire rack complete cooling.
  6. To prepare the frosting, beat cream cheese with butter until smooth. Gradually add confectioners sugar, beating until smooth. Add coconut extract and beat until creamy and smooth. 
  7. Spread frosting evenly between layers and over top and sides of cake.
  8. If desired, sprinkle coconut over top and press gently into sides of cake. For an added pop of flavor, toast coconut prior to placing on cake. To toast coconut, scatter on a cookie sheet and toast in a preheated 350°F oven until light golden, about 10 minutes. Toss coconut near end of toasting to obtain an even color. Set aside.
Dixie Crystals Insight

Recipe from 1994 HomeMade Good News.