Coconut Pecan Cake

Name: Coconut Pecan Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 Tbsps butter; 237 milliliters buttermilk; 237 milliliters flaked coconut; 3 teaspoons coconut extract, divided; 12 servings Confectioners sugar, optional; 4 eggs; 710 milliliters all-purpose flour; 237 milliliters chopped pecans; 1 teaspoons salt; 710 milliliters sugar, divided; 237 milliliters vegetable oil; 118 milliliters water

Coconut Pecan Cake might be a good recipe to expand your dessert repertoire. This recipe serves 12. One portion of this dish contains around 7g of protein, 19g of fat, and a total of 533 calories. If you have water, coconut, buttermilk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Users who liked this recipe also liked Coconut Pecan Cake, Coconut Pecan Blender Cake, and Coconut-Pecan Coffee Cake.

Instructions

In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract.

Ingredients you will need

Extract

Sugar

Egg

Cooking Oil

Equipment you will use

Bowl

Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans.

Ingredients you will need

Baking Powder

Buttermilk

Coconut

Pecans

All Purpose Flour

Salt

Egg

Spoon into a greased 10-in. fluted tube pan.

Equipment you will use

Frying Pan

Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean.

Equipment you will use

Toothpicks

Oven

Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes.

Ingredients you will need

Butter

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat; add remaining extract.

Ingredients you will need

Extract

Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

Ingredients you will need

Powdered Sugar

Syrup

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1teaspoons

baking powder 2Tbsps

butter 237milliliters

buttermilk 237milliliters

flaked coconut 3teaspoons

coconut extract, divided 12servings

Confectioners' sugar, optional 4

eggs 710milliliters

all-purpose flour 237milliliters

chopped pecans 1teaspoons

salt 710milliliters

sugar, divided 237milliliters

vegetable oil 118milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.