Pecan Coconut Cake Recipe

Name: Pecan Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks unsalted butter; 2 c. sugar; 2 tsp. vanilla extract; 4 large eggs; 2 c. flour; 1/4 tsp. baking soda; 1/4 tsp. salt; 2/3 c. sour cream; 3/4 c. coarsely chopped pecans; 3/4 c. shredded coconut

Servings: persons

1
Preheat oven to 325u00b0 and set a rack in the middle level. Butter and flour Bundt pan.
2
Beat butter with sugar and vanilla until light, about 4 minutes.
3
Add eggs, one at a time, beating smooth between each addition.
4
Combine flour with baking soda and salt and stir well to mix.
5
Combine pecans and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
6
Add the flour mixture alternately with the sour cream, beginning and ending with flour.
7
Stir in pecans and coconut. Pour batter into prepared pan and smooth top of batter.
8
Bake about 45 to 50 minutes or until done.
9
Cool; wrap well.
10
Cake keeps well at room temperature 4 or 5 days.

1845

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sticks unsalted butter, 2 c. sugar, 2 tsp. vanilla extract, 4 large eggs, and more.

Yes, Pecan Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Coconut Cake

How did you like this recipe?

Frequently Asked Questions