1 box (15.25 oz) classic yellow or butter golden cake mix
1 cup (240ml) buttermilk (see tip below for an easy sub!)
1/2 cup (115g) vegetable oil or melted coconut oil
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon coconut extract (the secret flavor key!)
1 cup (85g) sweetened shredded coconut
1 cup (115g) finely chopped toasted pecans, plus more for garnish
For the "Can't-Get-Enough" Cream Cheese Frosting:
1 package (8 oz) full-fat brick cream cheese, softened
1/2 cup (115g) unsalted butter, softened
1 teaspoon pure vanilla extract
Tiny pinch of salt
4 cups (about 480g) powdered sugar, sifted
Your Ingredient Cheat Sheet:
No Buttermilk? Make your own! Place 1 tablespoon of white vinegar or lemon juice in a measuring cup. Add enough whole milk to reach the 1-cup line. Stir and let it sit for 5-10 minutes until it curdles slightly.
Extract Swap: If you don’t have coconut extract, use an extra teaspoon of vanilla. The flavor will be less pronounced, but still delicious.
Nut Notes: Toasting the pecans is non-negotiable for deep flavor. Spread them on a baking sheet at 350°F for 5-8 minutes, until fragrant. Let them cool before chopping. For a nut-free version, simply omit them and add an extra 1/4 cup of coconut.
Baking Together: Step-by-Step, Stress-Free Instructions
Step 1: Prep Like a Pro.
Preheat your oven to 325°F (yes, a slightly lower temp for even baking!). Generously grease and flour three 8-inch round cake pans. For absolute no-stick insurance, line the bottoms with parchment paper circles. This is your guarantee of perfect release.
Step 2: Wake Up the Cake Mix.
In a large mixing bowl, combine the cake mix, buttermilk, oil, eggs, vanilla, and coconut extract. Beat with a hand mixer or in a stand mixer on medium speed for exactly 2 minutes. The batter should be smooth and slightly increased in volume. Don’t overmix!
Step 3: The Flavor Makers.
By hand, using a sturdy spatula, gently fold in the shredded coconut and the toasted, chopped pecans. You want these beauties evenly distributed, not beaten to bits.
Step 4: Bake to Perfection.
Divide the batter evenly among your three prepared pans. Bake for 22-27 minutes. The cakes are done when the edges pull away from the pan lightly and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Ovens vary, so start checking at 22 minutes!
Step 5: The Patient Part.
Let the cakes cool in their pans on a wire rack for 15 minutes. Then, run a knife around the edges and carefully invert them onto the rack. Peel off the parchment paper and let them cool completely. I repeat: completely. Frosting a warm cake is a recipe for a delicious, melty mess.
Step 6: Whip Up the Frosting.
While the cakes cool, make the frosting. In a clean bowl, beat the softened cream cheese and butter together on medium-high speed until completely smooth and fluffy, about 2 minutes. Beat in the vanilla and salt. With the mixer on low, gradually add the sifted powdered sugar. Once incorporated, beat on medium-high for another 1-2 minutes until light and whipped. Don’t skimp on the beating time—this is what makes it cloud-like.
Step 7: The Joyful Assembly.
Place one cake layer on your serving plate. Spread a generous, even layer of frosting (about 3/4 cup) over the top. Repeat with the second layer. Top with the final layer. Now, apply a thin “crumb coat” of frosting all over the cake—a thin layer to seal in any crumbs. Pop the whole cake in the fridge for 20 minutes to set.
Step 8: Create Your Masterpiece.
Remove the cake from the fridge. Use the remaining frosting to generously cover the top and sides. Get creative with swoops and swirls! Press additional toasted pecans onto the sides or just sprinkle them over the top with a little extra coconut.
Tips, Twists & How to Shine
Room Temp is Key: Your eggs, cream cheese, and butter must be at room temperature for a smooth batter and frosting. It makes all the difference.
The Make-Ahead Miracle: You can bake the cake layers up to 2 days ahead. Wrap each cooled layer tightly in plastic wrap and store at room temp or in the fridge. Frost the day you serve.
Cupcake Charm: This batter makes fantastic cupcakes! Line a muffin tin, fill cups 2/3 full, and bake at 350°F for 18-22 minutes. Frost as desired.
Flavor Adventure: Add 1/2 cup of well-drained crushed pineapple to the batter for a tropical “pina colada” twist. It adds incredible moisture.
Serving with Style: Let the frosted cake sit at room temperature for 30 minutes before slicing for the softest texture. Serve with a cup of strong coffee or a glass of cold milk. It’s rich, so thin slices are perfect.
Your Questions, Answered (FAQs)
Q: Can I bake this in a 9x13 pan instead?
A: Absolutely! Grease and flour a 9x13 pan. Bake at 325°F for 35-40 minutes. You can frost it right in the pan for a wonderful, easy-to-transport sheet cake.
Q: My frosting is too soft/runny. What happened?
A: Likely culprit: ingredients were too warm. Pop the whole bowl of frosting into the fridge for 20-30 minutes, then re-whip. Also ensure you’re using full-fat, brick-style cream cheese, not the spreadable kind in a tub.
Q: How do I store this cake?
A: Because of the cream cheese frosting, it needs to be refrigerated. Cover it with a cake dome or loosely with plastic wrap. It’s best enjoyed within 3-4 days. Let slices come to room temp for 15 minutes before eating for the best flavor and texture.
Q: Can I use a different nut?
A: Of course! Toasted walnuts would be a classic and delicious substitute. For a truly unique twist, try using chopped toasted hazelnuts.
.jpg)
