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Coconut-Pecan Coffee Cake

 Coconut-Pecan Coffee Cake
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
15 ServingsPrep: 15 min. Bake: 35 min.


  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 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 McCormick® Pure Vanilla Extract


  • 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 13x9-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.

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Coconut-Pecan Coffee Cake (continued)

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.