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TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 12-16 servings

Ingredients

  • 1-1/2 cups butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 6 eggs
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup flaked coconut
  • 2/3 cup chopped pecans, toasted

Nutritional Facts

1 piece: 424 calories, 25g fat (13g saturated fat), 126mg cholesterol, 287mg sodium, 47g carbohydrate (29g sugars, 1g fiber), 5g protein.

Directions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans.
  2. Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.
Originally published as Pecan Pound Cake in Country December/January 1998, p49


Reviews for Pecan Pound Cake

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
shawnba User ID: 2581969 252786
Reviewed Aug. 16, 2016

"Very good. Nice crust, good flavor. Will make this again"

MY REVIEW
lvarner User ID: 35803 43922
Reviewed Nov. 3, 2013

"This is one of my favorite pound cake recipes. It always turns out great, and people love it! It is perfect for a dessert buffet, especially around holiday time as an alternative to pumpkin and cranberry desserts. The combination of coconut and pecans is scrumptious!"

MY REVIEW
manga User ID: 4211076 21120
Reviewed Sep. 14, 2012

"This was a very good pound cake."

MY REVIEW
betweb User ID: 4148555 43919
Reviewed Jun. 21, 2009

"Are there any substutions that would make this suitable for Disbetics"

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