Coconut Spice Cake

Ingredients:

Ingredients For the Cake:
 
• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 eggs, at room temperature
• 1 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract
• 1 cup sweetened coconut flakes
• 1 cup chopped pecans
Ingredients For the Frosting:
• 8 ounces cream cheese, at room temperature
• 1/4 cup unsalted butter, at room temperature
• Pinch of salt
• 1 box (16 ounces) confectioners sugar, sifted
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk or half-and-half
• 1 cup chopped toasted pecans
• 1 cup sweetened coconut flakes
• Toasted pecan halves

Directions For the Cake:

 

Preheat the oven to 350 degrees F. Grease and flour a 9- X 13- X 2-inch baking pan.

Whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom in a bowl.

Cream butter, sugar, and brown sugar in a large bowl using an electric mixer on high speed. (I used a hand mixer).

Add the eggs one at a time, mixing well after each addition.

Add the vanilla and beat to combine.

Add the flour mixture in three additions, alternatively with the buttermilk in two additions, mixing on low speed until just combined. Do not over mix.

Stir in the coconut and pecans.

Pour batter into prepared pan and spread batter evenly in the pan.

Bake for 45 to 50 minutes or until a cake tester or toothpick when inserted into the center comes out clean.

Cool cake in the pan for 10 minutes. Turn out cake on to a wire rack. Cool completely.

Directions For the Frosting:

 

Beat cream cheese, butter, and salt until smooth.

Add confectioners sugar and vanilla. Beat until smooth. Add enough milk or half-and-half until it reaches spreading consistency.

Stir in chopped toasted pecans.

Spread frosting on top and sides of cake.

Sprinkle top and sides with coconut flakes and gently press into frosting.

Garnish with toasted pecan halves. Refrigerate cake.

Source:  magnoliadays.com