Indulge in the tantalizing flavors of a classic Coconut Pecan Coffee Cake, a delightful treat that combines the sweet, nutty goodness of coconut and pecans with the rich aroma of coffee. This delectable cake features a moist and tender crumb, topped with a generous streusel made from oats, brown sugar, and butter, creating a crispy and flavorful crust. Each bite offers a harmonious blend of textures and flavors, making it the perfect accompaniment to your morning coffee or afternoon tea.
This article presents two variations of this beloved recipe: the traditional Coconut Pecan Coffee Cake and a Gluten-Free Coconut Pecan Coffee Cake. Both recipes are meticulously crafted to ensure a perfect balance of flavors and textures, catering to different dietary preferences. The traditional recipe utilizes all-purpose flour, while the gluten-free version offers a delectable alternative using almond flour, coconut flour, and tapioca flour. Additionally, the article provides a vegan adaptation of the traditional recipe, allowing everyone to enjoy this classic treat regardless of their dietary restrictions.
Each recipe is meticulously explained with clear instructions, ensuring bakers of all skill levels can achieve success. Detailed ingredient lists and step-by-step guides make the baking process effortless and enjoyable. Whether you prefer the classic, gluten-free, or vegan version, this article has the perfect recipe for you to create a mouthwatering Coconut Pecan Coffee Cake that will surely impress family and friends.
COCONUT-PECAN COFFEE CAKE
I've learned to keep copies of the recipe on hand when I serve this moist and satisfying coffee cake. It has a nice level of coconut flavor from the pudding mix. -Beth Tropeano, Charlotte, North Carolina
Provided by Taste of Home
Time 50m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- Prepare cake mix batter according to package directions, adding pudding mix and vanilla; set aside. In a small bowl, combine the pecans, sugar and cinnamon., Spread half of the cake batter into a greased 13x9-in. baking pan. Sprinkle with half of filling. Top with remaining batter and filling., Bake at 350° for 34-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm coffee cake.
Nutrition Facts : Calories 296 calories, Fat 11g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 0 fiber), Protein 2g protein.
COCONUT PECAN CAKE
This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- 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. , 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., 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. , 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.
Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
LIGHTER COFFEE CAKE WITH YOGURT, PECANS, AND RAISINS
I wanted to make a lighter version of the traditional coffee cake, and came up with this recipe. We loved it at home! We eat it as a snack or at breakfast. This is a delicious alternative to the traditionally butter- and sour cream-heavy coffee cake. The raisins add a lovely fruity bite, and applesauce, coconut oil, and nonfat yogurt give the cake a lighter, naturally sweetened taste. Wrap in aluminum foil to keep moist outside of the refrigerator for up to 4 days.
Provided by DinaLaChef
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 20
Steps:
- Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.
- Combine brown sugar, applesauce, coconut oil, and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in, with some chunks remaining. Mix in yogurt, sour cream, and 1 teaspoon baking soda. Add all-purpose flour, whole wheat flour, eggs, vanilla, baking powder, remaining 1 teaspoon baking soda, and salt; stir until batter is well mixed and a light brown color. Stir in raisins until evenly distributed in the batter; batter will be thick.
- Scoop 1/2 of the batter into the prepared pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 48 minutes. Cool on a wire rack for 5 minutes. Invert onto a cooling rack and then flip carefully so the sugary pecan-topped side remains on top. Serve warm.
Nutrition Facts : Calories 340.5 calories, Carbohydrate 55.3 g, Cholesterol 42.5 mg, Fat 12.3 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 6.1 g, Sodium 395 mg, Sugar 36 g
COCONUT PECAN COFFEE CAKE
This one is for all you coconut lovers out there.Source Unknown
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 10
Steps:
- 1. preheat oven to 325°. Grease and flour a 10 inch fluted tube pan; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until well combined scraping sides of bowl occasionally.
- 2. Add eggs one at a time beating well after each addition. Beat in vanilla. Alternately add flour and sour cream, beating on low speed after each addition just until mixed.
- 3. Sprinkle half of the coconut pecan topping in the prepared pan. Spoon half of the batter in mounds over the coconut mixture; carefully spread evenly. Sprinkle with remaining batter spreading evenly.
- 4. Bake for 55 to 65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. Makes 12 servings.
- 5. Coconut pecan topping: in a medium bowl, stir together 1 cup flour, 1 cup packed Brown sugar, and 1 teaspoon ground cinnamon. Using a pastry blender, cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Stir in 3/4 cup semi sweet chocolate pieces, 1/2 cup flaked coconut, and 1/2 cup chopped pecans.
DOLESTER MILES' COCONUT PECAN CAKE
This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance.
Provided by Kim Severson
Categories cakes, dessert
Time 5h30m
Yield 12 to 14 servings
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
- Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
- In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
- In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
- Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
- Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
- Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
- Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
- Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 30 grams, Sodium 301 milligrams, Sugar 62 grams, TransFat 1 gram
COCONUT PECAN CAKE
Delicious coconut pecan cake with cream cheese toasted coconut frosting. Fruitcake
Provided by cookie
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees). Grease and flour two 8 inch round pans or one 9 x 13 inch pan.
- In a large bowl, blend cake mix with the water, eggs, and oil. Beat with an electric mixer at medium speed for 4 minutes. Stir in 2 cups coconut and nuts. Pour into prepared pans.
- Bake for 35 minutes, or until done. Cool completely.
- Melt 2 tablespoons butter or margarine in a skillet. Add 2 cups coconut, and stir constantly over low heat until golden brown. Spread toasted coconut on absorbent paper towel to cool.
- Cream 2 tablespoons butter or margarine with softened cream cheese. Add milk and sugar alternately, beating well. Add vanilla, and stir in 1 3/4 cups of the toasted coconut. Ice the cake, and sprinkle with remaining coconut.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 55.3 g, Cholesterol 61.8 mg, Fat 26.6 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 10.7 g, Sodium 306.2 mg, Sugar 44.8 g
COCONUT-PECAN LAYER CAKE
This dreamy cake is as beautiful as it is delicious! A sweet coconut filling sits between layers of coconut-pecan cake and is topped with a rich frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 10
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat cake mix, coconut milk, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped pecans. Pour batter into pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, mix half-and-half, granulated sugar, cornstarch and egg yolks with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in butter and vanilla. Stir in 1 cup coconut. Cover; refrigerate 1 hour.
- On serving plate, place 1 cake layer, rounded side down; spread with half of the filling. Top with second layer, rounded side up; spread with remaining filling. Top with third layer.
- In chilled large deep bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until soft peaks form. Spread whipped cream on top and side of cake; sprinkle top with toasted coconut. Arrange pecan halves around top edge of cake.
Nutrition Facts : Calories 540, Carbohydrate 70 g, Fat 10, Fiber 2 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 450 mg
COFFEECAKE WITH COCONUT-PECAN TOPPING
This is a nice, dense and moist coffee/snack cake. I made it today and we really are enjoying it! The topping reminds me of the frosting on a german chocolate cake. This cake comes together quickly - no muss or fuss! I baked mine in a 9" pan, and it was ready in 20 minutes.
Provided by Sweet PQ
Categories Dessert
Time 28m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*. Grease and flour a 8" or 9" baking pan (i used "pam').
- Combine all the cake ingredients in a bowl and beat 3 minutes with a mixer on "medium" speed.
- Pour into prepared pan and bake @ 350* for 20-30 minutes, depending on pan size and your oven. Remove cake from oven. Cool 5 minutes.
- Meanwhile, make the topping. Combine all lthe ingredients, mixing well.
- Spread over warm cake. .
- Turn oven on to "broil" and place cake 3" from heat.
- Broil 2-3 minutes until topping is golden.
Nutrition Facts : Calories 306.2, Fat 15, SaturatedFat 5.5, Cholesterol 29.8, Sodium 363.3, Carbohydrate 39.5, Fiber 1.7, Sugar 24.9, Protein 4.2
Tips:
- Soften your butter completely: This will make it easier to cream together with the sugar and will result in a more fluffy cake.
- Measure your flour correctly: The best way to do this is to use a kitchen scale. If you don't have one, be sure to fluff the flour before spooning it into the measuring cup.
- Don't overmix the batter: Overmixing can toughen the cake. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help the cake rise evenly.
- Don't overbake the cake: Overbaking can dry out the cake. Check the cake for doneness by inserting a toothpick into the center. It should come out with just a few moist crumbs attached.
- Let the cake cool completely before serving: This will allow the flavors to develop and the cake to set.
Conclusion:
Coconut pecan coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist texture, sweet and nutty flavor, and crunchy pecan topping, this cake is sure to be a hit. So next time you're looking for a special breakfast or dessert, give this recipe a try. You won't be disappointed!
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