after a morning of gardening and chasing the kids off their devices, I longed for something sweet but not fussy. I wandered into the kitchen, craving that old-fashioned, cozy cake that reminds you of hugs.

⁠

I grabbed a box of cake mix, I won’t judge, everyone should have a secret weapon, along with some milk, eggs, and what I had on hand: shredded coconut and pecans left over from holiday baking.

I decided to blend a bit of nostalgia with pantry simplicity: a moist white cake base, enriched with buttermilk for tenderness, then layered with a gooey coconut-pecan filling that reminded me of my grandma’s Sunday dinners. While it baked, the house filled with that warm, sweet aroma we all love, kids came running, and even the dog looked hopeful.

When I finally sliced into it, the cake was everything I hoped: soft, tender layers hugging a nutty, coconutty middle. That simple mix transformed into something magical. I’m excited to share this recipe that blends convenience with a bit of homemade love.

Short Description

Moist coconut pecan cake made from box mix and buttermilk, filled with a rich coconut-pecan custard—easy enough for weeknights, special enough for celebrations.

Key Ingredients

Cake Batter:

1 (15.25 oz) package white cake mix
1 cup buttermilk
½ cup vegetable oil
4 large egg whites
1 teaspoon vanilla extract

Coconut‑Pecan Filling:

½ cup unsalted butter
1 cup granulated sugar
1 cup evaporated milk
3 large egg yolks
1 teaspoon vanilla extract
1½ cups sweetened shredded coconut
1 cup chopped pecans

Tools Needed

Two 9-inch round cake pans
Mixing bowls
Whisk and spatula
Saucepan
Wire rack

Cooking Instructions

Step 1: Preheat Oven & Prep Pans
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans to ensure the cakes release cleanly.

Step 2: Make Cake Batter
In a large bowl, combine cake mix, buttermilk, vegetable oil, egg whites, and vanilla. Whisk until smooth and creamy, about 30 seconds.

Step 3: Bake Cake Layers
Divide batter evenly between prepared pans. Bake for 22–26 minutes, until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 4: Cook Coconut‑Pecan Filling
In a medium saucepan over medium heat, cream butter and sugar together, then whisk in evaporated milk and egg yolks. Cook, stirring constantly, about 10–12 minutes, until thick enough to coat the back of a spoon.

Step 5: Final Filling Mix
Remove from heat. Stir in vanilla extract, shredded coconut, and chopped pecans. Set aside to cool to room temperature, about 15–20 minutes.

Step 6: Assemble Cake
Place one cake layer on a serving plate. Evenly spread coconut‑pecan filling in the center.

Top with the second cake layer. For a rustic look, leave the sides bare; or frost lightly with whipped cream or buttercream.

Why You’ll Love This Recipe

Convenient Upgrade: Uses a box mix but tastes homemade and decadent.

Moist & Tender: Buttermilk and egg whites deliver a soft crumb.

Decadent Filling: Coconut and pecans in a custard layer add texture and flavor.

Kid-Approved: Sweet, chewy layers delight both kids and adults.

Versatile: Great for birthdays, casual gatherings, or afternoon treats.

Mistakes to Avoid & Solutions

Pan sticking?
Mistake: Cake tears when removed.
Solution: Grease and flour pans evenly, using room-temp butter and flour.

Curdled filling?
Mistake: Overcooked egg mixture becomes grainy.
Solution: Stir constantly over medium heat; remove once thickened.

Soggy cake?
Mistake: Pouring hot filling on cold cake.
Solution: Let filling cool before assembly to prevent steam and sogginess.

Dry crumb?
Mistake: Baking too long.
Solution: Start checking at 22 minutes; remove when toothpick has moist crumbs.

Serving and Pairing Suggestions

Serve with: A scoop of vanilla ice cream or lightly whipped cream.

Drinks: Pair well with iced tea, coffee, or a sweet dessert wine.

Styling: Best served platter-style, topped with extra coconut or a dusting of powdered sugar.

Suitable for: Afternoon tea, potluck brunch, or casual birthday celebrations.

Storage and Reheating Tips

Store: Keep at room temperature in a cake dome for up to 2 days, or in the fridge for 4 days.

Freezing: Wrap leftovers in plastic wrap and foil. Freeze up to 1 month.

Thawing/Reheating: Thaw in fridge overnight. Reheat slices in a 300°F oven for 5–7 minutes for a fresh-baked feel.

FAQs

1. Can I use regular milk instead of buttermilk?
Yes, add 1 teaspoon vinegar or lemon juice to 1 cup milk, let sit 5 minutes to mimic buttermilk.

2. Can I omit the coconut?
Yes, or replace with nuts or chocolate chips for different textures.

3. Is evaporated milk necessary?
It adds richness, but you can substitute with whole milk + ¼ cup heavy cream if needed.

4. Can I bake it in a sheet pan instead?
Yes, bake 35–40 minutes at 350°F for a single-layer cake; adjust timing accordingly.

5. How do I store leftover filling?
Keep refrigerated in an airtight container for up to 3 days. Rewarm gently before using.

Tips & Tricks

Toast the pecans first for extra flavor.

Use full-fat coconut for richer texture.

Beat egg whites until foamy before adding for an even fluffier cake.

Line pans with parchment for easy cake release.

For a lighter filling, reduce coconut to 1 cup and add more pecans.

Recipe Variations

Lemon-Coconut Twist: Add 1 tablespoon lemon zest to cake batter for a citrusy note.

Tropical Version: Substitute half the pecans with chopped macadamia nuts and add a touch of rum extract.

Chocolate Fusion: Add ¼ cup cocoa to cake mix and sprinkle chocolate chips into the filling.

Final Thoughts

This Coconut Pecan Buttermilk Cake is the kind of dessert that feels like a warm hug—moist, nutty, and just sweet enough. It’s surprisingly simple to toss together, yet impressive enough for company.

What’s most satisfying is seeing my family’s faces light up when that aroma fills the kitchen. And even better? It still feels homemade, honest, and full of heart. I hope it becomes a cozy staple in your home—ready whenever you want to turn a simple afternoon into something a little sweeter.

Moist Coconut Pecan Buttermilk Cake