Coconut-Pecan Cake

Ingredients

• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture alternately with the buttermilk.
3. Fold in the coconut and pecans. Spread evenly into the prepared pan.
4. Bake for 30 to 40 minutes in the preheated oven. Cake is done when it springs back to the touch.

Interesting Facts

• Coconut is native to South Asia and is one of the most popular ingredients in baking.
• Pecans are native to North America and are used in a variety of desserts.
• Buttermilk is a cultured dairy product with a tangy flavor.