Coconut Pecan Cake
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 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
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4 large eggs, room temperature
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3 cups sugar, divided
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1 cup vegetable oil
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3 teaspoons coconut extract, divided
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3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 cup buttermilk
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1 cup sweetened shredded coconut
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1 cup chopped pecans
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1/2 cup water
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2 tablespoons butter
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Confectioners' sugar, optional
Directions
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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.
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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.
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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.
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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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