Coconut Pecan Pound Cake
Indulge in the rich, buttery decadence of Coconut Pecan Pound Cake, a show-stopping dessert that strikes the perfect balance between comforting and indulgent. This moist and tender bundt cake is infused with the tropical sweetness of shredded coconut and the nutty crunch of toasted pecans, creating a delightful texture in every bite. Made with a classic pound cake base featuring creamy buttermilk and a touch of vanilla, this recipe ensures a melt-in-your-mouth finish. Whether dusted with confectioners’ sugar for a simple presentation or served with whipped cream for extra flair, this Coconut Pecan Pound Cake is perfect for any occasion, from family gatherings to holiday celebrations. Easy to make yet irresistibly impressive, this cake is a must-try for lovers of classic Southern desserts.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 0.5 cup brown sugar, packed
- 5 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
- 1 cup pecans, toasted and chopped
- 0.25 cup confectioners’ sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all crevices are well-coated.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-5 minutes using an electric mixer.
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in thirds, alternating with the buttermilk. Mix until just combined after each addition, being careful not to overmix.
Fold in the shredded coconut and toasted pecans gently using a spatula.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
Bake in the preheated oven for 75-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, let the cake cool in the pan for 15 minutes before inverting it onto a wire rack. Allow it to cool completely.
If desired, dust the cake with confectioners’ sugar before serving for a decorative touch.
Slice and serve as is or with a dollop of whipped cream for added indulgence.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 189 mg | 8% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 49.3 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 151 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
