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Cake with topped with toasted coconut.
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Coconut Spice Cake

Coconut Spice Cake
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 821kcal
Author: Heather


  • 1 cup vegetable oil
  • 1 cup firmly packed brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 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
  • 1/4 cup butter softened
  • 1 16 oz box powdered sugar
  • 1 cup chopped pecans


  • 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.


If you like a lot of frosting between layers, I would suggest doubling the frosting recipe.


Calories: 821kcal | Carbohydrates: 63g | Protein: 10g | Fat: 62g | Saturated Fat: 35g | Cholesterol: 60mg | Sodium: 385mg | Potassium: 267mg | Fiber: 6g | Sugar: 29g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg