Coconut Pecan Cake
This moist and fluffy Coconut Pecan Cake is a delicious bundt cake that is sure to please a crowd! It has wonderful flavor from flaked coconut, coconut extract, and buttered pecans.
Servings: 15
Ingredients
- 1½ sticks unsalted butter (170g) (holds its shape but dents easily when pressed).
- 2 cups (400g) sugar
- 2½ teaspoons Coconut Extract (10g)
- 4 eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
- 3 cups cake flour (342g)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1½ cups buttermilk
- ¼ cup vegetable oil (54g) We use Canola Oil
- ¾ cup sweetened flaked coconut (We used Baker's Angel Flake Coconut)
- 1½ cup roasted, buttered pecans, chopped (½ cup for the bundt pan, 1 cup for the batter). (Roasting the pecans is optional but enhances the pecan flavor.)
Simple Coconut Glaze (optional)
- 2 cups 230g Confectioners Sugar (see notes)
- 2-3 Tablespoons milk Adjust amount to desired consistency
- Pinch of salt Approximately ¼ teaspoon
- 1 teaspoon coconut extract 4g
Instructions
For the Pecans (Roasting optional but adds more flavor)
- Set oven to 325 degrees F. Put 2 Tablespoons butter on baking sheet (use parchment if you'd like). When melted, (melts quickly) add 1 ½ cups chopped pecans and toss to coat.
- Spread out pecans and bake 7-10 minutes or until their color deepens. Stir after a few minutes, they roast quickly. Allow to cool while you prepare the cake batter.
- Set aside 1 cup chopped pecans for the cake batter. The remaining ½ cup will be sprinkled into the pan.
For the Cake
- Preheat oven to 325 degrees F (if not already). Grease and lightly flour a bundt pan.
- Sprinkle ½ cup of chopped, buttered pecans evenly in the bottom of the prepared bundt pan. (You will still have 1 cup remaining for the batter).
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk, vegetable oil and coconut extract. Set aside.
- In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
- Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
- Mix just until incorporated. Be careful not to over-mix.
- Fold in the sweetened flaked coconut and one cup of chopped pecans.
- Scoop the batter into the prepared bundt pan, which has been sprinkled with ½ cup of chopped pecans.
- Bake at 325 degrees F for 45 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Baking times can vary depending on pan & oven. Peek in as the end time approaches, and add additional time in small increments if needed.
- Allow the cake to cool in the pan for 10 minutes on a wire rack before turning out.
For the Coconut Glaze
- Combine the confectioners sugar, milk, coconut extract, and a pinch of salt in a small bowl and stir until smooth.
- Apply the glaze over the cooled pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.)
- If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more milk.
Storage
- Store the cake at room temperature, in an airtight container or under a cake dome, sealed bakery box, etc. This cake can also be frozen for up to three months if tightly wrapped.