- VE
Pecan Cream Cake
Make a great Pecan Cream Cake that is easy to make gluten-free too.
Ingredients
Instructions
Cake:
- Step 1
Preheat oven to 350°F.
- Step 2
Cream together the butter and sugar, beating well.
- Step 3
Add in the flour and baking soda, continue mixing.
- Step 4
Add buttermilk and vanilla, continue mixing.
- Step 5
Add each egg one at a time.
- Step 6
Stir in the coconut and pecans.
- Step 7
Pour into 2 greased 9 inch cake pans.
- Step 8
Bake in the oven at 350°F for 30 minutes or until when poked with a toothpick in the deepest part of the cake, the toothpick comes out clean.
- Step 9
Let cool for 5 minutes before carefully releasing from the pan.
- Step 10
Fully cool on a wire rack before frosting.
Frosting:
- Step 11
Cream the cream cheese and butter then add in the powdered sugar. Beat this well adding in the vanilla extract, mixing in the nuts.
- Step 12
It should have a similar consistency to butter cream, slightly thinner. Carefully frost the cake when fully cooled.
Tips & Tricks
Per serving
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