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Moist Coconut Pecan Buttermilk Cake

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.

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
  • cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions
 

  • Preheat oven to 350°F. Grease and flour two 9-inch round pans.
  • Whisk cake mix, buttermilk, oil, egg whites, and vanilla until smooth.
  • Divide batter into pans. Bake 22–26 minutes. Cool 10 minutes in pans, then fully on racks.
  • In a saucepan, cook butter, sugar, milk, and egg yolks over medium heat, stirring until thick (10–12 mins).
  • Remove from heat. Stir in vanilla, coconut, and pecans. Cool 15–20 minutes.
  • Spread filling on first layer. Add second layer. Leave sides bare or frost lightly.