Name: Coconut Pecan Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 4 large eggs, room temperature -; 3 cups sugar, divided -; 1 cup vegetable oil -; 3 teaspoons coconut extract, divided -; 3 cups all-purpose flour -; 1/2 teaspoon baking powder -; 1/2 teaspoon salt -; 1 cup buttermilk -; 1 cup sweetened shredded coconut -; 1 cup chopped pecans -; 1/2 cup water -; 2 tablespoons butter -; Confectioners' sugar, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Pecan Cake

1. 4 large eggs, room temperature -

2. 3 cups sugar, divided -

3. 1 cup vegetable oil -

4. 3 teaspoons coconut extract, divided -

5. 3 cups all-purpose flour -

6. 1/2 teaspoon baking powder -

7. 1/2 teaspoon salt -

8. 1 cup buttermilk -

9. 1 cup sweetened shredded coconut -

10. 1 cup chopped pecans -

11. 1/2 cup water -

12. 2 tablespoons butter -

13. Confectioners' sugar, optional -

How to cook deliciously - Coconut Pecan Cake

1. Stage

In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans.

2. Stage

Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean.

3. Stage

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

4. Stage

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.