Best 3 Coconut Pecan Pound Cake Recipes
Indulge in a delightful culinary journey with our Coconut Pecan Pound Cake, a symphony of flavors and textures that will tantalize your taste buds. This classic Southern dessert is elevated with the addition of sweet coconut and crunchy pecans, creating a moist and flavorful cake that is perfect for any occasion.
Our collection of recipes offers a variety of options to suit your preferences, including a traditional pound cake recipe, a gluten-free version, and even a funfetti variation for a touch of whimsy. Each recipe is meticulously crafted with step-by-step instructions and helpful tips to ensure a perfect bake every time.
Dive into the rich and buttery Classic Coconut Pecan Pound Cake, where the harmonious blend of coconut and pecans takes center stage. For those with dietary restrictions, our Gluten-Free Coconut Pecan Pound Cake offers a delicious alternative without compromising on taste or texture. And for those who love a pop of color and sprinkles, the Funfetti Coconut Pecan Pound Cake is a festive treat that will brighten up any celebration.
No matter which recipe you choose, you'll be rewarded with a moist, tender crumb and a golden-brown crust that encapsulates the irresistible flavors of coconut and pecans. Serve it as a slice of heaven with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent experience.
CREAM CHEESE COCONUT PECAN POUND CAKE
Another incredible cake from Southern Living (December 2004). Top the cooled cake with sifted powdered sugar or a simple frosting glaze, and maybe a little extra coconut and pecans.
Provided by Vino Girl
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Grease and flour a 12 cup tube or bundt pan.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and salt; add to butter mixture.
- Beat batter at low speed just until blended after each addition.
- Stir in vanilla, pecans, and coconut.
- Pour batter into a greased and floured 12-cup tube pan.
- Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes.
- Remove from pan; cool completely on wire rack.
Nutrition Facts : Calories 701.1, Fat 41.2, SaturatedFat 22.1, Cholesterol 187.6, Sodium 353.3, Carbohydrate 76.7, Fiber 2.3, Sugar 51, Protein 9.1
CREAM CHEESE-COCONUT-PECAN POUND CAKE
Number Of Ingredients 13
Steps:
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears. Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla, pecans, and coconut. Pour batter into a greased and floured 12-cup tube pan. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack. CREAM CHEESE-BOURBON-PECAN POUND CAKE: Increase pecans to 1 1/2 cups. Omit coconut. Proceed with recipe as directed. Southern Living December 2004/2008
COCONUT PECAN POUND CAKE
This cake is really delicious and goes well with a hot cup of coffee. I have actually won two blue ribbons on this cake. Once in junior high at the home ec. fair and then at the East Texas State Fair in Tyler, Texas.
Provided by Jamie Leach
Categories Cakes
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour tube pan.
- 2. Cream the sugar and shortening.
- 3. Add eggs one at a time mixing completely.
- 4. Mix salt into the flour and add to the mixture a little at a time. Mix well.
- 5. Add the vanilla and lemon extract.
- 6. Mix in the coconut and pecans.
- 7. Pour batter in pan and bake for 1 hour.
- 8. About 5-7 minutes before the cake is done, prepare the glaze. Boil all the glaze ingredients for 1 full minute to ensure the sugar has dissolved. Pour it on the cake just as you take out of the oven. Let it soak in and then raise the cake on a trivet to cool.
Tips:
- Use unsweetened shredded coconut for a more natural flavor and to prevent the cake from becoming too sweet.
- Toast the pecans before adding them to the batter for a richer, nuttier flavor.
- Cream the butter and sugar together until light and fluffy for a tender, moist cake.
- Beat the eggs in one at a time and mix until just combined to avoid overbeating the batter.
- Fold in the dry ingredients gradually until just combined to prevent overmixing the batter.
- Bake the cake at a moderate temperature (325°F) for a longer period of time to ensure that it cooks evenly throughout.
- Allow the cake to cool completely before frosting it to prevent the frosting from melting.
Conclusion:
This coconut pecan pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of coconut, pecans, and cream cheese frosting creates a rich, moist, and flavorful cake that is sure to be a hit with everyone. With its simple ingredients and straightforward instructions, this recipe is a great choice for both experienced and novice bakers alike. So next time you're looking for a special treat, give this coconut pecan pound cake a try - you won't be disappointed!
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