Pastel de Coco y Nuez

articles Food & Cuisine Recipes

Ana María Flores Sánchez



  • 1 C. oil
  • 2 C. sugar
  • 1 C. yogurt or buttermilk
  • 1 tsp. baking soda
  • 5 egg yolks
  • 2 C. flour
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 2 handfuls of shredded coconut
  • 1 C. chopped pecans
  • 5 egg whites beaten to stiff peaks



  • 270 grs. cream cheese (1-190 gr. package and 1-80 gr. package)
  • 1 stick of butter
  • 300 grs. powdered sugar
  • 1 tsp. vanilla
  • 1 handful of shredded coconut.
  • 1/2 C. pecans




Pour the oil into a large bowl. Add the remaining ingredients except the egg whites, one at a time, mixing well after each addition. Carefully fold in the egg whites.

Butter and flour two round 8″ cake pans. Cover the bottom with wax paper and pour half of the batter into each pan.

Bake in a pre-heated 175°C oven for 45 minutes or until a toothpick inserted in the middle comes out clean. Let it cool until warm and remove from pans. Cover with the frosting.


Cream together the cream cheese, butter, sugar and vanilla until creamy.

Frost the top of one of the cakes then place the second cake on top of the first. Cover both with the remaining frosting.

Published or Updated on: January 1, 2003 by Ana María Flores Sánchez © 2008


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