Name: Coconut and pecan cream cake
Yield: 1 three-layer cake, about 12 slices
Cuisine: United States
Ingredients: 335 g All-purpose flour; 400 g Caster sugar; 5 mL Baking powder; 2.5 mL Baking soda; 5 mL Fine salt; 170 g Unsalted butter Soft, cubed; 355 mL Buttermilk; 2 Large eggs; 5 mL Alcohol-free vanilla flavouring; 120 g Sweetened shredded coconut; 115 g Pecans Chopped

Method

01 · Prepare
5 min
Use: Equipment
Heat the oven. Grease and line three 20 cm round tins.
Ready when: Pan ready before mixing.
01 PrepareGrease and line all three round tins before mixing.
02 · Coat flour
3 min
Use: Dry, Butter
Mix dry ingredients; beat in butter a piece at a time.
Ready when: Fine sandy crumbs.
02 Coat flourBeat the butter into the dry ingredients until fine sandy crumbs form.
03 · Combine
3 min
Use: Coat flour, Wet, Nuts
Whisk wet ingredients; slowly mix into crumbs. Fold in coconut and pecans.
Ready when: Smooth batter, evenly distributed nuts.
03 CombineMix in the wet ingredients, then fold in coconut and chopped pecans.
04 · Bake
About 30 min
Use: Combine
Transfer to the prepared pan and bake.
Ready when: Centre springs back; skewer has crumbs, not wet batter.
04 BakeBake the batter divided between the three prepared tins until set.
05 · Cool
About 2 hours
Use: Bake
Rest briefly, then turn onto a rack. Cool fully before decorating.
Ready when: No warmth remains.
05 CoolTurn the layers onto racks and cool fully before decorating.

What to look for

Stage	Look / feel for	Needs attention
Combine	Smooth batter, evenly distributed nuts.	Stop at this cue rather than relying only on elapsed time.
Bake	Centre springs back; skewer has crumbs, not wet batter.	Stop at this cue rather than relying only on elapsed time.
Cool	No warmth remains.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Sunken centre	The batter was underbaked or lost too much air.	If still in the oven, continue until the centre is set.	Use the stated pan and avoid opening the oven early.
Dry crumb	Excess flour or baking time.	Serve with an appropriate cream or filling.	Weigh flour and check doneness at the low end of the range.

Finish with cream-cheese icing from the library.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Unsalted butter	Soft, cubed	No required brand	Match the ingredient type
Pecans	Chopped	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Use plain flour, not self-raising; mix only until combined.	Similar result; stronger bread flour produces a firmer crumb.
Pecans	Walnuts115 g	Chop similarly.	Slightly stronger nut flavour.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Three 20 cm round cake tins	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Three 20 cm round cake tins	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Coconut and pecan cream cake

Coconut and pecan cream cake