Coconut Pecan Pound Cake
This very moist, flavorful Coconut Pecan Pound Cake has fantastic flavor and is so easy to make!
Servings: 15
Ingredients
- 3 sticks unsalted butter, softened (339g)
- 3 cups (600g) sugar
- 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
- 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
- ½ teaspoon (2)g baking powder
- ½ teaspoon (3g) salt
- 1¼ cup (299g) buttermilk
- 1 teaspoons (8g) vanilla extract
- 1 Tablespoon (12g) Coconut Extract
- 1 cup pecan pieces (chopped pecans) (124g) (We used Toasted Pecan Pieces from Trader Joes) You will use an additional ½ cup in the pan before adding batter, as mentioned below.
- ¾ cup sweetened flaked coconut (66g)(We use Bakers Angel Flake Coconut)
Miscellaneous
- ½ cup pecan pieces (to be sprinkled in the pan before adding the batter)
Instructions
- Grease and flour a tube pan. Preheat the oven to 325℉.
- Sprinkle ½ cup of pecans into the bottom of your prepared pan. This step is optional but we love the flavor and bit of crunch that it adds to the top of the cake.
- In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
- Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.
- Add the eggs one at a time, blending after each until the yolk is incorporated.
- Add the vanilla extract and coconut extract to the 1 ¼ cup of buttermilk.
- With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet. Mix on low speed just until incorporated.
- Gently fold in the ¾ cup coconut and 1 cup of crushed pecan pieces.
- Scoop batter into the prepared bundt pan.
- Bake at 325℉ for approximately 1 hour and 10 minutes. The cake is done when the cake springs back when the top is lightly touched and a toothpick comes out clean (or with just a few moist crumbs attached). *Baking times may vary. Start checking as the timer approaches 1 hour. (See notes for details on pan size/type)
- This makes approximately 8 cups of batter.
- Allow to cool in the pan for 10 minutes before turning out.
Notes
Bundt Pan: Our bundt pan has a baking capacity of 12 cups and measures about 10 inches across. If you are working with a smaller pan, it will take longer to bake. Be careful not to overfill. (General rule of thumb: don't fill pan past ⅔ full)
*If using a light colored bundt pan, you can increase the temp to 350 if you'd like- and then start checking the cake for doneness at about the 50 minute mark- adjust time as needed.
Freezing: This cake can be frozen. If working in advance, we like to tightly wrap our freshly baked cake in a layer of plastic wrap and foil while the cake is still a bit warm and pop in the freezer. The cake can be frozen for up to three months.
Thawing: Bundt cakes take longer to thaw than cake layers. It is best to move the frozen, wrapped cake to the refrigerator the night before, and then move to the kitchen counter the next morning (still wrapped) to continue thawing for a few hours. If you'd like, you can remove the foil after a condensation has formed.