Back to Pecan Pound Cake

Print Options


Card Sizes

Pecan Pound Cake Recipe

Pecan Pound Cake Recipe

This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling YIELD:12-16 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Pecan Pound Cake

Sort By :
Reviewed Aug. 16, 2016

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

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!"

Reviewed Sep. 14, 2012

"This was a very good pound cake."

Reviewed Jun. 21, 2009

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

Loading Image