A Show-Stopping Cake Inspired by Better Homes and Gardens

When I picked up the latest Better Homes and Gardens Christmas Recipes magazine, the cover stopped me in my tracks. A gorgeous show-stopping cake graced the front, and I instantly knew I had to make it. Today, as fate would have it, is my sister’s birthday, and what better excuse could I need to dive in? I’m so thrilled with how it turned out—honestly, it’s one of the best cakes I’ve ever made! With toasted pecans, coconut, and buttermilk, this cake is rich, decadent, and bursting with flavor. Let me share the recipe and my experience so you can give it a try, too.

The Ingredients for a Show-Stopping Cake

Cake:

• 5 eggs, room temperature, separated
• 2 cups flour
• 1 tsp baking soda
• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 1 tsp vanilla
• 1/2 tsp kosher salt
• 1 cup buttermilk
• 1 cup flaked coconut
• 1/2 cup finely chopped pecans, toasted

Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese
• 1/2 cup butter, softened
• 2 tsp vanilla
• Zest of one small orange
• Pinch of salt
• 5 1/2 to 6 cups powdered sugar
• Optional: 1 Tbsp whipping cream

Decorations:

• Sprigs of fresh rosemary
• Fresh raspberries or cranberries

The Directions

1. Prepare the Cake Layers: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans (the original recipe calls for 8-inch pans, but I used 9-inch). Separate the eggs, placing the whites aside. In a bowl, whisk together the flour, baking soda, and salt.

2. Cream Butter and Shortening: In your mixer (I used my trusty KitchenAid with the whisk attachment), beat butter and shortening on medium speed until combined. Gradually add sugar and continue to beat until fluffy. Add the egg yolks and vanilla, mixing until fully incorporated. Alternate adding the flour mixture and buttermilk, beating on low after each addition until just combined. Fold in the coconut and toasted pecans.

3. Whip and Fold Egg Whites: In a separate bowl, beat the egg whites on medium speed until stiff peaks form. Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the rest. Divide the batter evenly among the prepared pans.

4. Bake the Cake: Bake for 30 minutes (or 35 minutes for 8-inch pans), or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then remove and place on wire racks to cool completely.

5. Make the Frosting: In a large bowl, beat cream cheese, butter, orange zest, salt, and vanilla until light and fluffy. Gradually add powdered sugar until the frosting reaches a spreadable consistency. For an extra-smooth texture, add 1 tablespoon of whipping cream.

6. Assemble the Cake: Place the first cake layer, bottom-side up, on your serving plate (oops—I forgot this step, but it still worked out!). Spread a generous layer of frosting on top. Add the second cake layer, frost, and top with the final layer. Spread the frosting across the top and sides for a rustic “naked cake” look, as inspired by the magazine.

7. Decorate: Arrange sprigs of rosemary and fresh raspberries (or cranberries) and a sprinkle of powdered sugar on top for a festive and elegant finish. Refrigerate the cake for up to two days.

My Takeaway

This cake was not only a visual showstopper but also an absolute delight to eat. It’s incredibly moist, and the flavors of toasted pecans, coconut, and orange-zested frosting work beautifully together. My sister was over the moon, and I couldn’t be happier with how it turned out.

If you’re looking for an impressive dessert for a special occasion (or just to treat yourself), I can’t recommend this recipe enough. Plus, the Better Homes and Gardens Christmas Recipes magazine is full of inspiration—I’ve already bookmarked a few other recipes to try.

Here are some of my other favorite cake recipes that I have made.

Have you ever recreated a recipe from a magazine? I’d love to hear your experiences. If you try this cake, let me know how it goes in the comments!

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A Show-Stopping Cake Inspired by Better Homes and Gardens Recipe

Coconut-Pecan Layer Cake

Amazing moist flavorful cake that is a showstopper!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 646 kcal

Ingredients

  

Cake

• 5 eggs room temperature, separated
• 2 cups flour
• 1 tsp baking soda
• 1/2 cup butter softened
• 1/2 cup shortening
• 2 cups sugar
• 1 tsp vanilla
• 1/2 tsp kosher salt
• 1 cup buttermilk
• 1 cup flaked coconut
• 1/2 cup finely chopped pecans toasted

Frosting

• 1 8 ounces cream cheese softened
• 1/2 cup butter softened
• 2 tsp vanilla
• 1 small orange zested
• 1 pinch kosher salt

Decor

• Sprigs of rosemary
• Fresh raspberries

Instructions

 

• Prepare the Cake Layers: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans (the original recipe calls for 8-inch pans, but I used 9-inch). Separate the eggs, placing the whites aside. In a bowl, whisk together the flour, baking soda, and salt.
• Cream Butter and Shortening: In your mixer (I used my trusty KitchenAid with the whisk attachment), beat butter and shortening on medium speed until combined. Gradually add sugar and continue to beat until fluffy. Add the egg yolks and vanilla, mixing until fully incorporated. Alternate adding the flour mixture and buttermilk, beating on low after each addition until just combined. Fold in the coconut and toasted pecans.
• Whip and Fold Egg Whites: In a separate bowl, beat the egg whites on medium speed until stiff peaks form. Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the rest. Divide the batter evenly among the prepared pans.
• Bake the Cake: Bake for 30 minutes (or 35 minutes for 8-inch pans), or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then remove and place on wire racks to cool completely.
• Make the Frosting: In a large bowl, beat cream cheese, butter, orange zest, salt, and vanilla until light and fluffy. Gradually add powdered sugar until the frosting reaches a spreadable consistency. For an extra-smooth texture, add 1 tablespoon of whipping cream.
• Assemble the Cake: Place the first cake layer, bottom-side up, on your serving plate (oops—I forgot this step, but it still worked out!). Spread a generous layer of frosting on top. Add the second cake layer, frost, and top with the final layer. Spread the frosting across the top and sides for a rustic “naked cake” look, as inspired by the magazine.
• Decorate: Arrange sprigs of rosemary and fresh raspberries (or cranberries) on top for a festive and elegant finish. Refrigerate the cake for up to two days.

Keyword coconut pecan layer cake