Pecan Coconut Rum Cake Recipe

Imagine a cake that embodies the perfect balance of tropical sweetness, nutty richness, and a hint of indulgent rum. This Toasted Pecan Coconut Rum Cake with Cream Cheese Frosting is a delightful treat that combines the comforting flavors of coconut and pecans with a moist, fluffy cake base. Whether you’re hosting a gathering, celebrating a special occasion, or simply treating yourself, this dessert promises to impress. Let’s dive into the recipe, which is not only delicious but also simple to prepare in under two hours.

Ingredients

For the Cake:

• Cake Mix: 1 package (yellow or white cake mix works best)
• Eggs: 3 large
• Buttermilk: 1 ¼ cups
• Vegetable Oil: ¼ cup
• Shredded Coconut: 1 can (approximately 14 oz)
• Toasted Pecans: ⅔ cup, chopped
• Rum: 3 tablespoons

For the Cream Cheese Frosting:

• Cream Cheese: 1 package (8 oz), softened
• Butter: ½ cup (1 stick), softened
• Powdered Sugar: 1 packet (about 4 cups)
• Vanilla Extract: 2 teaspoons
• Toasted Pecans: 1 cup, chopped

Preparation Time

• Preparation: 30 minutes
• Baking: 40–45 minutes
• Cooling and Frosting: 30–40 minutes
• Total Time: Approximately 1 hour and 45 minutes

Instructions

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a bundt pan.
2. Mix the Ingredients: In a large mixing bowl, combine the cake mix, eggs, buttermilk, vegetable oil, and rum. Use an electric mixer to beat the mixture on medium speed for about 2 minutes until smooth.
3. Incorporate Coconut and Pecans: Gently fold in the shredded coconut and ⅔ cup of toasted pecans using a spatula.
4. Transfer to Pans: Pour the batter evenly into the prepared cake pans.

Step 2: Bake the Cake

1. Bake: Place the pans in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

1. Beat Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, 1 cup at a time, while continuing to beat the mixture. Add the vanilla extract and mix until fully incorporated and fluffy.

Step 4: Assemble the Cake

1. Layer the Cake: If using two cake rounds, place one layer on a serving plate. Spread a generous amount of frosting over the top, then place the second layer on top.
2. Frost the Entire Cake: Use a spatula to frost the top and sides of the cake evenly.
3. Decorate: Sprinkle the remaining 1 cup of toasted pecans over the top and sides of the cake for a decorative and flavorful finish.

Serving Suggestions

This cake is best served at room temperature to ensure the frosting is soft and creamy. Pair it with a cup of coffee or tea for an afternoon treat, or serve it as the centerpiece dessert at a dinner party.

This Toasted Pecan Coconut Rum Cake with Cream Cheese Frosting is a crowd-pleaser that’s both indulgent and easy to make. The combination of toasted pecans, sweet coconut, and a hint of rum elevates the flavors to something truly special. Whether it’s for a birthday celebration, holiday gathering, or a casual treat, this recipe is sure to become a favorite in your repertoire. Prepare it today and savor every bite of this delightful dessert!