Coconut Spice Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, firmly packed
  • 1 tsp Cinnamon, ground
  • 1 Cream cheese frosting
  • 1 tsp Nutmeg, ground
  • 1 (16oz box Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Coconut, Flaked
  • 2 cup Pecan

• Dairy

  • 1 8oz cream cheese
  • 1/4 cup Butter
  • 1 cup Buttermilk

Found on foodlovinfamily.com

Ingredients

• 1 cup vegetable oil
• 1 cup firmly packed brown sugar
• 1 cup sugar
• 2 eggs
• 2½ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 1 cup chopped pecans
• Cream Cheese Frosting
• 1 (8oz) cream cheese, softened
• ¼ cup butter, softened
• 1 (16oz) box powdered sugar
• 1 cup chopped pecans

Directions

• Preheat oven to 350 degrees F.
• Combine vegetable oil, brown sugar and sugar in a mixer bowl. Add eggs and mix until combined.
• Combine flour, salt, baking soda, cinnamon and nutmeg in a small bowl.
• Alternate adding flour mixture and buttermilk to the mixer bowl until all combined.
• Stir in vanilla, flaked coconut and chopped pecans.
• Grease pans with non-stick cooking spray (or shortening). You can make in the 4 layer pan or 2 9-inch round pans. Pour batter evenly into each pan. Bake for 25 minutes.
• Cool cake in pans for 10 minutes. Remove cake from pan and cool completely on wire racks.
• To make the frosting, combine cream cheese and butter, beating until light and fluffy. Add powdered sugar and mix until smooth.
• Stir in pecans.
• Spread cream cheese frosting between layers and on top and sides of cake. Sprinkle top with toasted coconut and chopped pecans.