This Caramel Coconut Pecan Cake is moist, buttery, and topped with rich caramel frosting, toasted pecans, and sweet coconut.

Scale

1 cup unsalted butter

1 cup brown sugar

1 cup granulated sugar

4 eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 cup sweetened shredded coconut

1 cup chopped pecans

1 cup brown sugar

1/2 cup unsalted butter

1/4 cup heavy cream

2 cups powdered sugar

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1. Cream butter and sugars until fluffy

2. Add eggs and vanilla extract

3. Mix dry ingredients separately

4. Alternate dry ingredients with buttermilk

5. Fold in coconut and pecans

6. Bake cake layers until golden

7. Prepare caramel frosting

8. Frost cake and garnish with pecans and coconut

Toast pecans and coconut before using

Cool cake completely before frosting

Cake tastes even better the next day