Butter Pecan Cake

5 from 2 votes

Butter Pecan Cake is a butter pecan spice cake that is topped with a sweet coconut pecan frosting.

Prep Time20

Cook Time28

Total Time48

Servings: slices

Preheat oven to 350 degrees F and line a baking sheet with raised sides with foil or parchment paper.
Add the 3 cups of pecans for this recipe to the prepared baking sheet. Spread the pecans out.
Place in the oven and toast for 5 to 10 minutes until the pecans are fragrant. Stir occassionally.
Remove from the oven to cool. Leave the oven on and set to 350 degrees F.

Grease a 9x13 inch baking dish with nonstick baking spray.
Add the 1 cup butter and 2 cups light brown sugar to a large bowl. Using a hand mixer, beat on medium until creamed.
Beat in the 1 cup warm water and 2 large eggs until combined.
In a separate bowl, add the 3 cups all-purpose flour, 2 teaspoons ground cinnamon, 2 teaspoons ground nutmeg, 1 teaspoon baking soda, and 1 teaspoon salt. Whisk until combined.
Gradually beat the dry ingredients into the wet until combined.
Fold in the 2 cups chopped pecans.
Scoop the batter into the prepared baking dish and bake in the oven for 22 to 28 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Once baked, allow to cool on the counter for 10 minutes while you make the frosting.

Add the 1 1/2 cups unsweetened coconut, 3 tablespoons butter, 1 1/2 cups powdered sugar, 1/4 cup whole milk, 2 teaspoons vanilla extract, and 1 cup chopped pecans to a large bowl. Beat together using a hand mixer on medium speed until combined.
Spread the frosting evenly over top of the warm cake.
Serve the cake warm with some vanilla ice cream or at room temperature!
Cover tightly with plastic wrap and store at room temperature.

* Vegetable shortening can be used as a substitute for the butter in the cake

** You can substitute the warm water for buttermilk.

Storage: Store in an airtight container at room temperature for up to 5 days.