Coconut Pecan Snack Cake
Indulge in the irresistible sweetness and crunch of this Coconut Pecan Snack Cake, a dessert that perfectly balances moist, buttery cake with the tropical flavor of shredded coconut and the rich nuttiness of toasted pecans. This easy-to-make treat comes together in just 15 minutes of prep time, making it the ideal choice for last-minute gatherings, casual weeknight desserts, or an afternoon snack. Baked to golden perfection in an 8x8-inch pan, this cake’s tender crumb is elevated by the warm undertones of brown sugar and vanilla, while its topping-free simplicity lets the natural flavors shine. Serve it fresh from the oven or enjoy a slice at room temperature alongside a cup of coffee or tea. Whether you're craving a quick homemade dessert or a satisfying bite to share, this one-bowl wonder guarantees to impress. Keywords: coconut cake, pecan snack cake, easy dessert recipe, quick baking recipes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Unsalted butter, melted
- 2 whole Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Whole milk
- 0.75 cup Shredded sweetened coconut
- 0.75 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Use a hand whisk or mixer to beat until smooth and creamy.
Add the eggs, one at a time, to the sugar mixture, whisking well after each addition. Stir in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients for a smoother batter.
Fold in the shredded coconut and chopped pecans with a spatula, mixing just until evenly distributed.
Pour the batter into the prepared pan and spread it into an even layer using a spatula.
Bake the cake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the cake rest for about 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing.
Slice into squares or rectangles and serve at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.6 g | 278% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 533.1 g | 194% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 345.2 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 425 mg | 33% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1413 mg | 30% | |
*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.
