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Coconut Pecan Cake

Total Time

Prep: 15 min. Bake: 1 hour + cooling

Makes

10-12 servings

This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.

Ingredients

  • 4 large eggs, room temperature
  • 3 cups sugar, divided
  • 1 cup vegetable oil
  • 3 teaspoons coconut extract, divided
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1/2 cup water
  • 2 tablespoons butter
  • Confectioners' sugar, optional

Directions

  1. In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans.
  2. Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  3. Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract.
  4. Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

Nutrition Facts

1 slice: 630 calories, 32g fat (7g saturated fat), 77mg cholesterol, 198mg sodium, 80g carbohydrate (53g sugars, 2g fiber), 7g protein.

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