This pastel recipe is a tropical-inspired delight, blending the rich flavors of coconut, toasted pecans, and a hint of rum to create a moist and flavorful cake.
Using a simple cake mix as the base, it’s elevated with buttermilk for added richness, while the shredded coconut adds a touch of texture and sweetness.
Topped with a creamy, decadent cream cheese frosting and a final sprinkling of toasted pecans, this cake is perfect for special occasions or a sweet indulgence anytime.
The rum provides a subtle warmth, complementing the other flavors beautifully.
ingrédients :
Pastel
Cake mix – 1 package
3 big eggs
Buttermilk – 1 and 1/4 cups
Oil made from vegetables – 1/4 cup
Shredded coconut – 1 can
Chopped pecans that have been toasted – ⅔ cup.
Rum – 3 tablespoons
Frosting made with cream cheese.
Cream cheese – 1 pack
Butter – 1/2 cup
Powdered sugar – 1 packet
Vanilla flavoring – 2 teaspoons
Pecans roasted in a pan – 1 cup chopped.
Put white cake mix, eggs, buttermilk, and vegetable oil in the bowl.
Use an electric mixer to mix them. Mix for 2 minutes.
Next, add pecans and shredded coconut to the mixture and stir thoroughly.
Use 3 cake pans and put this mixture into them.
Before adding the mixture, apply oil to the cake pans.
Cook the mixture at 350 degrees Fahrenheit.
The time needed for baking is between fifteen and seventeen minutes.
You should bake until it is fully cooked on the inside.
Remove the baking trays from the oven after baking and allow them to cool.
The time it takes to cool down could be around 10 minutes.
Once the pans are no longer hot, remove the cakes and place them on wire racks.
You can sprinkle rum on the top of the cake if you’d like. Leave them alone for ten minutes.
Put cream cheese frosting on every layer, on the top, and around the sides of the cake.
Allow the cake to cool for two hours before cutting it.
Take a bowl and put cream cheese and butter in it.
Mix it at a moderate speed until it becomes smooth.
Add sugar gradually and beat until it becomes fluffy.
Include vanilla and pecans.
Put frosting on your cake after it has cooled down completely.
To store your pastel cake and keep it fresh, follow these steps:
At Room Temperature (Short Term):
If the cake will be consumed within 1-2 days, you can store it at room temperature.
Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out.
Refrigeration (For Longer Storage):
Since the cake is frosted with cream cheese frosting, it’s best to refrigerate it if you’re keeping it for more than 2 days.
Cover the cake with plastic wrap or place it in an airtight container.
It will stay fresh in the fridge for up to 5 days.
Freezing: If you’d like to store the cake for a longer period, freeze it.
Cut the cake into individual slices, wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container.
The cake can be frozen for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight and bring it to room temperature before serving.
This will help maintain the cake’s flavor and texture!
Enjoy !