Decadent Coconut Caramel Pecan Cake with Silky Pecan Buttercream: The Ultimate Guide

Prepare to be enchanted by the harmonious blend of tropical sweetness and nutty indulgence in this extraordinary Coconut Caramel Pecan Cake with Pecan Buttercream. As the vibrant hues of summer gently give way to the cozy embrace of autumn, this spectacular layer cake stands as the perfect culinary bridge between seasons. Imagine delicate, moist coconut cake layers, generously filled with a rich, gooey caramel infused with toasted pecans and shredded coconut. Each bite is then enveloped in a luscious, nutty pecan buttercream, creating an unforgettable dessert experience that will leave your taste buds singing.

This cake is more than just a dessert; it’s a celebration. It captures the lingering warmth of summer with its tropical coconut notes and foreshadows the comforting flavors of fall with its deep, buttery pecans and rich caramel. If you’re a connoisseur of coconut and caramel, this recipe isn’t just a suggestion—it’s a must-bake masterpiece waiting to grace your table. Its intricate flavors and textures make it an instant classic, perfect for any occasion, from a special family gathering to an indulgent weeknight treat.

Discover More Irresistible Cake Recipes

If you’re as passionate about baking as we are, you’ll love exploring these other delightful cake creations. Here are some of our seasonal favorites that perfectly complement this Coconut Caramel Pecan Cake:

• The Most Enjoyable Light Lemon Cake
• The Best and Irresistible Cookie Dough Cake
• Season’s Best Triple Berry Cake

Why This Coconut Caramel Pecan Cake Recipe is a Must-Bake

This Coconut Caramel Pecan Cake isn’t just another dessert; it’s a meticulously crafted symphony of flavors and textures designed to impress. Here’s why this recipe truly stands out and guarantees a show-stopping result every time:

• Perfectly Tender Coconut Cake Layers: Our recipe features incredibly moist and tender cake layers, bursting with authentic coconut flavor. We achieve this by incorporating both coconut emulsion for a deep, natural taste and rich coconut milk for an unparalleled crumb. These layers are light yet substantial, providing the perfect foundation for the decadent filling and frosting.
• Irresistibly Rich Homemade Caramel: Forget store-bought sauces! This cake boasts a homemade caramel sauce, crafted from scratch with fresh, high-quality ingredients. Its deep amber hue and luxurious, buttery flavor perfectly complement the coconut and pecans, adding a sophisticated sweetness that ties all the elements together beautifully.
• Crunchy, Sweet & Salty Candied Pecans: We take pecans to the next level by toasting and candying them with just the right amount of sugar and a hint of salt. This process creates a delightful crunch and a complex flavor profile that provides a fantastic textural contrast to the soft cake and creamy frosting. These candied pecans are a highlight in both the filling and the buttercream.
• Surprisingly Easy to Master: Don’t let the impressive appearance fool you! If you’re new to the art of making layer cakes, this recipe is an excellent starting point. The individual components—cake, caramel, candied pecans, and buttercream—are straightforward to prepare, and the assembly process is designed to be manageable, ensuring success for bakers of all skill levels.
• Elegant Layered Cake Design: This recipe yields a magnificent three-layer 8-inch cake, making for a truly impressive presentation. The distinct layers of coconut cake, caramel pecan filling, and creamy buttercream are visually stunning and provide a delightful eating experience with every forkful. For those with smaller pans, this recipe also adapts beautifully to four 6-inch cake pans.
• The Ultimate Dessert for Any Occasion: Whether you’re celebrating a special family milestone, hosting a dinner party, or simply craving an extraordinary treat on a quiet weeknight, this cake fits the bill. Its comforting yet exotic flavors make it a crowd-pleaser, sure to spark delightful conversations and create lasting memories around the table.

Essential Ingredients for Your Decadent Cake

Crafting this incredible Coconut Caramel Pecan Cake starts with selecting the right ingredients. Each component plays a vital role in achieving the perfect flavor and texture. Here’s a detailed look at what you’ll need and some key tips:

• Unsalted Butter: For both the cake layers and the buttercream, ensure your unsalted butter is at true room temperature. This is crucial for proper creaming with sugar, which incorporates air and contributes to a light, fluffy cake texture and a smooth, airy buttercream.
• Eggs: Like butter, your eggs should also be at room temperature for the cake batter. Room temperature eggs emulsify better with the butter and sugar, resulting in a more uniform batter and a finer crumb in your finished cake.
• Coconut Milk: The secret to truly moist coconut cake lies in high-quality coconut milk. Opt for a full-fat, low-sugar canned coconut milk (not the refrigerated beverage type). The higher fat content will yield a richer flavor and a more tender cake. We highly recommend using a premium brand for the best results.
• Coconut Emulsion: To amplify that irresistible coconut flavor without adding excess liquid, coconut emulsion is a game-changer. We love LorAnn’s coconut emulsion for its potent and authentic taste. If an emulsion isn’t available, a good quality coconut extract can be used as a substitute, though you might need a slightly larger quantity to achieve the same intensity of flavor.
• Pecans: You’ll need chopped and unsalted pecans for both the candied pecan filling and the pecan butter. Chopped pecans are ideal for incorporating into the caramel and for creating a smooth, rich pecan butter.
• Shredded Coconut: We recommend unsweetened shredded coconut for the caramel filling and for garnishing. This allows the natural sweetness of the caramel and cake to shine without overwhelming it. Toasted shredded coconut adds a wonderful depth of flavor and a slightly chewy texture.
• Corn Syrup: While optional, a touch of light corn syrup in your caramel recipe is highly recommended. It acts as an invert sugar, preventing crystallization and ensuring a beautifully smooth, glossy, and stable caramel sauce every time. It’s a baker’s secret weapon for perfect caramel.
• Powdered Sugar: You’ll need about 6 cups of sifted powdered sugar for the pecan buttercream. Sifting is key to preventing lumps and achieving that perfectly smooth, silky texture.
• Heavy Cream: For both the caramel and the buttercream, use full-fat heavy cream. Its high-fat content is essential for creating a rich, creamy caramel sauce and a stable, decadent buttercream that holds its shape beautifully.

Step-by-Step Guide to Crafting the Perfect Caramel Sauce

Creating homemade caramel might seem intimidating, but with these clear steps, you’ll master the art of making the world’s best caramel sauce ever. This rich, buttery caramel will be the star of your cake, infusing every bite with its golden goodness.

Step 1: Prepare the Sugar Mixture. In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir these ingredients together gently with a rubber spatula until they are well moistened. Using a heavy-bottomed pan helps distribute heat evenly and prevents burning.

Step 2: Cook the Mixture to Perfection. Place the saucepan over medium heat and bring the sugar mixture to a boil. This is a critical stage: **do not stir the mixture once it starts boiling.** Stirring can cause sugar crystals to form on the sides of the pan, leading to a grainy caramel. Initially, you’ll observe fast, small bubbles. As the sugar begins to caramelize, the bubbles will slow down and become larger and more viscous. Resist the urge to stir! If crystals do form on the sides of the pan, you can carefully brush them down with a pastry brush dipped in water.

Step 3: Monitor for Golden Perfection. Continue to let the mixture boil until it transforms into a beautiful golden brown, almost auburn color. This process takes a few minutes, but once it starts to change color, it can darken very quickly. It’s crucial to watch it closely, as burnt caramel will taste bitter. Aim for a rich, deep amber hue, similar to an old penny.

Step 4: Warm the Cream. While the sugar is caramelizing, gently warm your heavy cream. You can do this in the microwave for about 1 minute or in a small saucepan over low heat until it’s steamy but not boiling. Warm cream prevents the caramel from seizing and splattering excessively when added to the hot sugar.

Step 5: Carefully Combine. Once your caramel has reached the desired golden-brown color, immediately turn off the heat. Carefully pour the warm heavy cream into the hot sugar mixture. The mixture will bubble up vigorously and release a lot of steam, so be cautious and stand back. Stir continuously and gently with a whisk or heat-proof spatula until the caramel and cream are thoroughly combined into a smooth, luscious sauce.

Step 6: Finish and Cool. Add the pure vanilla extract, toasted coconut, candied pecans, and a pinch of salt to the caramel mixture. Stir everything together until the ingredients are evenly distributed. The salt helps to balance the sweetness and enhance the overall flavor. Allow the caramel pecan coconut filling to cool completely to room temperature before using it in your cake. As it cools, it will thicken to a perfect consistency for layering.

Effortless Cake Assembly for a Professional Finish

Assembling your Coconut Caramel Pecan Cake is where all your hard work comes together to create a stunning masterpiece. Having the right tools makes the process smoother and ensures a beautiful, professional-looking result. Here are some of our favorite cake decorating equipment that will be incredibly helpful:

Cake Turntable, Offset Spatula, Cake Scraper, Cake Leveler.

• First Layer: Place the first cake layer, topside up, squarely in the center of your cake board or serving platter. Use your offset spatula to gently spread about half of the prepared pecan buttercream evenly over the top of this layer. Ensure it reaches the edges for a clean look.
• Add the Filling: Spoon approximately ¾ cup of the luscious pecan coconut caramel filling on top of the buttercream. Gently pat it into an even layer, leaving a small border (about ½ inch) around the edge to prevent it from squeezing out when the next layer is added.
• Second Layer: Carefully place the second cake layer on top of the filling. Repeat the process: spread the remaining half of the pecan buttercream, then another ¾ cup of the caramel pecan coconut filling, patting it into place.
• Final Layer: Position the final cake layer, topside down, onto the second layer of filling. Placing it topside down helps create a flat, even surface for frosting, as the bottom of the cake is typically the flattest.
• The Crumb Coat: Apply a very thin, even layer of the pecan buttercream around the entire cake – top and sides. This “crumb coat” traps any loose crumbs, ensuring your final layer of frosting is smooth and crumb-free. Once applied, transfer the cake to the freezer for about 10-15 minutes to allow this thin layer to firm up.
• Final Frosting & Decoration: After the crumb coat is firm, remove the cake from the freezer. Generously apply the remaining pecan buttercream to the entire cake, using your offset spatula and cake scraper to create smooth, clean sides and a flat top. For an extra touch of elegance and flavor, decorate the top and sides with additional toasted coconut flakes or finely chopped candied pecans.

Expert Baking Tips for a Flawless Cake

Achieving bakery-quality results at home is entirely possible with a few key techniques. Follow these expert baking tips to ensure your Coconut Caramel Pecan Cake turns out perfectly every time:

1. Cream Butter and Sugar Thoroughly: This is arguably the most crucial step for a light and fluffy cake. When making your cake batter, don’t rush the creaming process. Beat the room-temperature butter and sugar on medium-high speed for a full 3-5 minutes until the mixture is visibly lightened in color and fluffy in texture. This process incorporates essential air pockets that help the cake rise and contribute to its tender crumb. It’s the foundation for a soft, airy cake.
2. Invest in High-Quality Cake Pans: The right equipment makes a significant difference. Using high-quality, light-colored aluminum cake pans, like those from Fat Daddio’s (you can find the ones I use here), helps prevent your cake layers from browning excessively on the sides and bottom. Darker pans can absorb too much heat, leading to over-baked edges. Even heating is key to even baking!
3. Always Use Room Temperature Ingredients: I cannot stress this enough – it’s a golden rule in baking! Ensuring all your cold ingredients (butter, eggs, coconut milk) are at the same room temperature allows them to emulsify properly, creating a smooth, homogenous batter. This prevents curdling and ensures a consistent texture throughout your cake layers. Plan ahead and pull them out of the fridge at least 30-60 minutes before you start baking.
4. Achieve Silky Smooth Buttercream: After you’ve mixed your pecan buttercream with the electric mixer, it can sometimes contain tiny air bubbles. To achieve that coveted creamy, smooth, and spreadable texture, add about a tablespoon of heavy whipping cream and then, using a rubber spatula, manually beat and stir the buttercream by hand for about 5 minutes. This process pushes out air bubbles, making the frosting beautifully silky.
5. Never Skip the Crumb Coat: This thin layer of frosting is your best friend when decorating a layer cake. The crumb coat acts as a sealant, trapping any loose cake crumbs and preventing them from showing up in your final, visible layer of buttercream. It creates a stable base for your final frosting, making the entire decorating process much easier and resulting in a cleaner, more professional finish. Don’t skip the quick chill in the freezer after the crumb coat!
6. Measure Flour Correctly: For accurate and consistent results, always spoon your flour into the measuring cup and then level it off with a straight edge. Scooping flour directly from the bag can compact it, leading to too much flour and a dry, dense cake.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this Coconut Caramel Pecan Cake recipe:

Can I make this into a sheet cake?

Absolutely! This versatile recipe can easily be adapted. For a traditional sheet cake, bake it in a 9×13-inch pan, which will typically require a baking time of approximately 40-45 minutes. You can also divide the batter among four 6-inch cake pans for smaller, taller layers, adjusting the baking time as needed.

Can these be made into cupcakes?

Yes, this recipe works wonderfully for cupcakes! Simply divide the batter into lined cupcake tins, filling each cup about two-thirds full. You will need to significantly reduce the baking time, usually to about 23-27 minutes, or until a toothpick inserted into the center comes out clean.

Can I make this cake ahead of time?

Definitely, and it’s often recommended for best results and less stress on baking day! You can prepare each component (cake layers, caramel filling, pecan butter, and buttercream) ahead of time. Store the cooled cake layers wrapped tightly in plastic wrap in the fridge or freezer. The caramel and pecan butter can be stored in airtight containers in the fridge. The buttercream can also be made ahead and stored in the fridge, then re-whipped before assembly. This allows you to assemble and decorate the cake the next day, ensuring maximum freshness and flavor.

What if my caramel crystallizes?

Caramel crystallization usually happens if sugar crystals get into the boiling mixture or if it’s stirred too much. If this happens, you can sometimes fix it by adding a few tablespoons of water and gently reheating over low heat, without stirring, until the crystals dissolve. However, it’s best to prevent it by not stirring during the boil and using corn syrup.

Storing and Freezing Your Coconut Caramel Pecan Cake

To keep your exquisite Coconut Caramel Pecan Cake tasting fresh and delicious for as long as possible, proper storage is key. This cake stores beautifully, allowing you to enjoy its flavors for days or even months!

Store any uneaten portions of your Coconut Caramel Pecan Cake in an airtight cake dome or wrapped tightly in plastic wrap to prevent it from drying out. For optimal freshness, it’s best to store the cake in the refrigerator. When you’re ready to enjoy a slice, simply pull it out of the fridge a couple of hours before serving and allow it to come to room temperature. This will ensure the cake layers are soft, and the buttercream is creamy and perfectly tender.

Freezing Instructions

For longer-term storage, this cake also freezes exceptionally well. To freeze individual cake slices, place each slice on a small plate or baking sheet and freeze for about 30 minutes until firm. Once firm, wrap each slice tightly in plastic wrap, then again in aluminum foil, or place them in an airtight freezer-safe container. Frozen cake slices can be stored for up to 3 months. When ready to enjoy, simply unwrap and thaw at room temperature for several hours or overnight in the refrigerator.

If you’ve loved baking and tasting this recipe, please take a moment to rate and review it! Your feedback helps other bakers discover and enjoy this incredible cake.

For more delightful and fun cake recipes, here are some of our other favorites:

• Banana Biscoff Cake
• Famous Banana Caramel Cake with Brown Butter Frosting
• Coconut Key Lime Pie Cake

Recipe

Coconut Caramel Cake with Pecan Buttercream

Molly Murphy

Layers of fluffy coconut cake, filled with a caramel pecan coconut filling. Frosted and coated in a nutty pecan buttercream.

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Course Dessert

Cuisine Cake

Ingredients

 

 

For the cake

• 1 cup unsalted butter room temperature
• 1 ¾ cups granulated sugar
• 1 tablespoon vegetable oil
• 3 large whole eggs, room temperature
• 3 large egg whites room temperature
• 1 Tablespoon coconut emulsion I use Lorann’s coconut extract is fine too!
• 3 cups cake flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 ¼ cups canned coconut milk high fat and low sugar.

For the caramel

• 1 cup granulated sugar
• ¼ cup water
• 3 Tablespoons light corn syrup
• ¾ cup heavy cream
• ¼ teaspoons pure vanilla extract
• 1 teaspoon salt
• 3 cups shredded coconut

For the pecan butter

• 3 cups chopped pecans
• ½ cup granulated sugar
• 1 tablespoon unsalted butter
• 1 tablespoon canola or grape seed oil more as needed.
• Pinch of salt

For the pecan buttercream

• 2 cups unsalted butter chilled
• 6 cups powdered sugar sifted
• 1 Recipe pecan butter
• ¼ cup heavy whipping cream

Instructions

 

For the cake

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with non-stick cooking spray and line with parchment. Spray again. Set aside.
• In a medium-sized bowl, whisk or sift together the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, oil, and sugar on medium high speed until light/fluffy and smooth, about 3 minutes. With a rubber spatula, scrape down the sides and beat again for 1-2 more minutes.
• Add the eggs and the egg whites, one at a time, beat on medium-speed until, after each addition, until well incorporated (around 30 seconds after each egg) Once all the eggs have been added, beat on medium speed high for 1 minute. Add the emulsion and mix on low, just until incorporated.
• With the mixer on the lowest speed, add ⅓ of the flour mixture to the liquid mixture followed by ½ of the coconut milk. Add another ⅓ of the flour mixture, and then the rest of the coconut milk, and finally add the remaining flour mixture. Don’t over mix. Only mix until just incorporated. Scrape the bottom of the bowl to ensure the batter is evenly mixed.
• With a kitchen scale, evenly distribute the batter to the prepped pans (about 16 ounces of batter in each cake pan). If you don’t have a scale just eyeball it.
• Bake for 28-32 minutes, or until an inserted toothpick has little to no crumbs sticking to it. Mine took the full 32 minutes, but it can go faster depending on your oven.
• After they are done baking, let the cakes cool for 10-15 minutes and then transfer them to a wire rack and let them cool until room temperature.
• Wrap in plastic wrap and store in fridge or freezer until ready to use.

For the caramel

• Preheat your oven to 350, line a sheetpan with parchment paper. Pour the shredded coconut on top and bake for 4 minutes, pull the coconut out of the oven stir with a spatula, and then bake for 3-4 more minutes. The coconut should be light brown and toasted. Set aside to cool when done.
• In a medium-sized saucepan, with a rubber spatula, stir together the water, sugar, and corn syrup.
• On medium heat, bring the sugar mixture to a boil. Do not stir. The bubbles will start off fast and small, but once it starts caramelizing, the bubbles will slow down and become a little bigger. Do not touch or stir the mixture. That will cause crystallization.
• Put the cream in the microwave for 1 minute.
• Let the mixture boil until it becomes caramelized and looks golden brown. This does take a few minutes, but once it starts turning brown, it’s easy to burn it, so keep an eye on it.
• Once the caramel is an amber, brown, turn off the heat, add the warm cream, and let the mixture steam, and then stir. Be careful not to burn yourself
• Pour the mixture into a bowl. Add the vanilla extract and salt. Mix until combined. Let the caramel come to room temperature.
• Once the caramel has come to room temperature, add the toasted coconut, and the chopped candied pecans.
• Store in an airtight container for up 4 days.

For the pecan butter

• Over medium heat, sauté all the pecans in a frying pan with the tablespoon of butter, stirring frequently. Once coated and toasted, take one cup of the sautéed pecans, and let them cool on parchment paper or a sheet pan.
• Add the sugar to the remaining pecans on the stove, and with a rubber spatula, stir until the sugar is coating the pecans and it sticks. Once coated and cooked, transfer the candied pecans to parchment paper to come down to room temperature.
• In a food processor, blend the one cup of sautéed pecans with 1 tablespoon oil, and salt. Pulse until you’ve created a smooth nut butter.
• With the other candied pecans, chop them into small bite size pieces. Set aside while you make the caramel.

For the buttercream

• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
• Add pecan butter. Beat on medium-high speed until well combined, with a rubber spatula, scrape down the sides and bottom of your bowl.
• With the mixer on low speed, add all the powdered sugar, followed by the cream. Turn the mixer to medium-high and beat the buttercream for about 3 to 5 minutes.
• With a wooden spoon, spend about 5 minutes beating all the air pockets to create a nice and smooth buttercream.

Assembly

• Place the first cake layer topside up, in the center of the cake board. Gently spread ½ of the buttercream over the cake layer.
• Spread about ¾ cup pecan coconut caramel filling on top the buttercream and pat into place.
• Repeat with second cake layer.
• Place the final cake layer, topside down, on the second layer of filling.
• Apply a thin layer of buttercream around the cake. Freeze the cake for 10 minutes to set the crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream. Decorate with extra coconut flakes.

Keyword coconut, caramel, pecan,

Tried this recipe?Let us know how it was!