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Coconut Pecan Cake Recipe

"This deliciously different bundt cake won 'Best of Show' when I entered it in the Laramie County Fair recently," reports Virginia Price from Cheyenne, Wyoming. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.

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Coconut Pecan Cake Recipe

Prep: 15 min. Bake: 1 hour + cooling

Yield: 10-12 Servings

15 60 75

Ingredients

4 eggs
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 flaked coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter
Confectioners' sugar, optional

Directions

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.
Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean.
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.
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. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 slice) equals 630 calories, 32 g fat (7 g saturated fat), 77 mg cholesterol, 198 mg sodium, 80 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Coconut Pecan Cake in Taste of Home June/July 2001, p65

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(1-1) of 1 reviews

Reviewed on May. 12, 2008 by wendy1171

THIS CAKE IS TRULY MAGNIFICENT- I HAVE MADE IT SEVERAL TIMES FOR SPECIAL OCCASSIONS ( SOME OF THE INGRIEDIENTS ARE PRICEY, SO ADMITTEDLY- IT IS NOT AN "EVERY DAY" CAKE- BUT WHEN YOU WANT TO WOW! PEOPLE- THIS IS THE ONE! IT IS SO DELICIOUS- YOU WON'T BE DISAPPOINTED!