Ingredients
Equipment
Method
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch cake pan.
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
Combine Wet Ingredients & Add Ins:
- In another bowl, mix together the sugar, eggs, and canola oil until smooth. Stir in the buttermilk, vanilla extract, crushed pineapple (with juice), shredded carrots, coconut, and chopped pecans.
Combine Wet And Dry:
- Gradually add the dry mixture into the wet mixture, stirring just until fully combined. Do not overmix.
Bake:
- Pour the batter into the prepared cake pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Make The Buttermilk Syrup:
- While the cake is baking, combine sugar, buttermilk, and butter in a saucepan over medium heat. Bring to a gentle boil, then remove from heat and stir in vanilla extract. Set aside.
Poke, Soak And Cool:
- Once the cake comes out of the oven, use a skewer or toothpick to poke holes all over the top. Pour the warm buttermilk syrup evenly over the cake. Let it soak in completely. Allow the cake to cool completely in the pan on a wire rack (about 1 hour).
Make The Cream Cheese Frosting:
- Using an electric mixer, beat the softened butter and cream cheese until smooth and fluffy. Gradually add the powdered sugar and salt, beating until the frosting reaches your desired sweetness and consistency.
Frost And Serve:
- Spread the frosting evenly over the cooled cake. Optionally, sprinkle extra chopped pecans or a dash of cinnamon on top for garnish. Slice and enjoy!