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Coconut-Pecan Coffee Cake Recipe

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I’ve learned to keep copies of the recipe on hand when I serve this moist and satisfying coffee cake. It has a nice level of coconut flavor from the pudding mix. —Beth Tropeano, Charlotte, North Carolina

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Coconut-Pecan Coffee Cake Recipe

Prep: 15 min. Bake: 35 min.

Yield: 15 Servings

15 35 50

Ingredients

1 package (18-1/4 ounces) yellow cake mix
1 package (3.4 ounces) instant coconut cream pudding mix
1 teaspoon vanilla extract
FILLING:
1/2 cup chopped pecans
1/3 cup sugar
1/2 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions

Prepare cake mix batter according to package directions, adding pudding mix and vanilla; set aside. In a small bowl, combine the pecans, sugar and cinnamon.
Spread half of the cake batter into a greased 13-in. x 9-in. baking pan. Sprinkle with half of filling. Top with remaining batter and filling.
Bake at 350° for 34-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm coffee cake. Yield: 15 servings.

Nutritional Facts 1 piece equals 296 calories, 11 g fat (2 g saturated fat), 42 mg cholesterol, 330 mg sodium, 47 g carbohydrate, trace fiber, 2 g protein.

Originally published as Coconut-Pecan Coffee Cake in Simple & Delicious December/January 2012, p95

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Reviews for Coconut-Pecan Coffee Cake (4)

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Reviewed on May. 27, 2012 by krislix

I like the idea of the recipe, but the yellow cake mix was too sweet for me and others (and I love sweet). Might try again with a different starting base.