Coconut Pecan Cake Recipes

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COCONUT PECAN CAKE



Coconut Pecan Cake image

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

1 (18.25 ounce) package moist white cake mix
1 ¼ cups water
4 eggs
½ cup vegetable oil
2 cups shredded coconut
1 cup chopped pecans
4 tablespoons butter
2 cups shredded coconut
1 (8 ounce) package cream cheese
2 teaspoons milk
3 ½ cups confectioners' sugar
½ teaspoon vanilla extract

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 CAKE



Coconut Pecan Cake image

For a delectable Valentine's Day surprise, bake our Coconut Pecan Cake in a heart-shape pan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 nine-inch layer cake

Number Of Ingredients 14

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/4 cups all-purpose flour, plus more for pans
1 cup firmly packed sweetened shredded coconut
3/4 cup pecan halves (3 ounces), toasted
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup creamed coconut or unsalted butter
4 large eggs
1 tablespoon pure coconut extract
1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)
Coconut Cake Filling
Milk Chocolate Ganache for Coconut Pecan Cake
2 cups toasted shaved coconut, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment. Butter parchment, and dust with flour; tap out excess, and set aside.
  • In a food processor, finely grind coconut; transfer to a bowl. Finely grind pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together flour, baking powder, and salt; stir in ground coconut and pecans. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in eggs and extract. Beat in flour mixture in three batches, alternating with the coconut milk, and starting and ending with flour.
  • Divide batter between prepared pans; smooth tops. Bake until golden and a cake tester inserted in centers comes out clean, about 35 minutes. If tops begin to get too dark, cover loosely with foil. Let cool in pans 30 minutes. Run a knife around edges of cakes; invert onto a wire rack. Reinvert; let cool completely.
  • Line two rimmed baking sheets with plastic wrap; fit one with a cooling rack. Use a serrated knife to trim tops of cake layers, if desired. Transfer one layer to baking sheet with rack; spread with filling. Place remaining cake layer on top.
  • Using an offset spatula, spread 1 cup chilled ganache on sides of cake; smooth with a bench scraper. Pour remaining ganache over cake, coating completely. Transfer cake and rack to other baking sheet; chill until set, about 5 minutes. Scrape excess ganache back into bowl, passing through a sieve.
  • Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on sides of the cake, if desired. Keep at room temperature until ready to serve.

GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING



German Chocolate Cake With Coconut-Pecan Cajeta Frosting image

Provided by Bobby Flay

Categories     dessert

Time 3h25m

Yield one 4-layer cake

Number Of Ingredients 30

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups firmly packed light muscovado sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract
1 3/4 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat's milk or additional whole milk
3/4 cup plus 1 tablespoon granulated sugar
Seeds scraped from 1/2 vanilla bean
2 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces, cold
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 teaspoons coconut rum (optional)
1 1/4 cups coarsely chopped pecans, toasted
1 1/4 cups sweetened shredded coconut, toasted
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
1/2 cup sweetened shredded coconut, toasted, for garnish
1/4 cup chopped pecans, toasted, for garnish
Coconut Whipped Cream, for serving

Steps:

  • Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
  • Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.
  • Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.
  • Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.
  • Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.
  • Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
  • To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.
  • Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.
  • Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
  • Slice the cake and top with a dollop of Coconut Whipped Cream.

COCONUT-PECAN LAYER CAKE



Coconut-Pecan Layer Cake image

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

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups canned coconut milk (not cream of coconut)
1/3 cup vegetable oil
3 egg whites
1/2 teaspoon coconut extract
1 cup finely chopped pecans
1 cup half-and-half
1/2 cup granulated sugar
2 tablespoons cornstarch
2 egg yolks
2 tablespoons butter
1/2 teaspoon vanilla
1 cup flaked coconut
2 cups whipping cream
1/4 cup powdered sugar
1/2 cup flaked coconut, toasted
Pecan halves, if desired

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

COCONUT PECAN FROSTING II



Coconut Pecan Frosting II image

This frosting is great on many cakes, not the least of which is German Chocolate Cake.

Provided by AUNT B

Categories     Desserts     Frostings and Icings

Time 15m

Yield 12

Number Of Ingredients 7

1 cup evaporated milk
1 cup white sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla extract
1 ½ cups flaked coconut
1 cup chopped pecans

Steps:

  • In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 25 g, Cholesterol 77.6 mg, Fat 19.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 105.1 mg, Sugar 22.6 g

DOLESTER MILES' COCONUT PECAN CAKE



Dolester Miles' Coconut Pecan Cake image

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

1 cup/85 grams firmly packed sweetened shredded coconut
3/4 cup/74 grams pecan halves, toasted
2 cups/402 grams granulated sugar
2 1/4 cups/287 grams all-purpose flour, plus more for the pans
1 tablespoon baking powder
3/4 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened, plus more for the pans
1/4 cup/60 milliliters cream of coconut
4 large eggs
1/4 teaspoon coconut extract
1 cup plus 2 tablespoons/270 milliliters unsweetened coconut milk
2 large egg yolks, lightly beaten
3/4 cup sweetened condensed milk
4 tablespoons/57 grams unsalted butter
1 tablespoon cream of coconut
1 cup/85 grams sweetened shredded coconut
1/2 cup/101 grams granulated sugar
1 cup/240 milliliters heavy cream
1/4 cup/31 grams confectioners' sugar
1 teaspoon coconut extract
2 cups/170 grams sweetened shredded coconut, toasted

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



Coconut Pecan Cake image

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

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

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.

AMY'S COCONUT PECAN CAKE



Amy's Coconut Pecan Cake image

Nobody else in my family loves coconut as much as me. Coconut anything... This cake is so delicious and moist and I can't stay away from it. The cream cheese icing recipe I use to frost it is the same as some posted here.

Provided by Redneck Epicurean

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) box yellow cake mix
1 (4 ounce) box coconut cream pudding mix
4 eggs
1 1/3 cups water
1/4 cup oil
1 1/3 cups coconut
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
  • With a mixer on low, blend together cake mix, pudding, eggs, oil, and water.
  • When blended, beat for 4 minutes.
  • Fold in coconut and nuts.
  • Divide batter between 3 cake pans. Bake for 35 minutes or a toothpick comes out clean.
  • Ice with cream cheese icing.

COCONUT PECAN CAKE



Coconut Pecan Cake image

This is a tasty, good looking cake. Great for company. I got the recipe from a fund raiser cookbook many years ago.

Provided by yamma

Categories     Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 13

1 (18 1/4 ounce) box yellow cake mix (I use plain, not with pudding added)
1 (4 ounce) package vanilla instant pudding mix
1 1/3 cups water
4 eggs
1/4 cup oil
2 cups coconut (divided)
4 tablespoons butter (divided)
2 cups coconut (divided)
1 (8 ounce) package cream cheese
2 teaspoons milk
3 1/2 cups confectioners' sugar
1 teaspoon vanilla
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees.
  • Grease or spray and flour three 9 inch round cake pans.
  • Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
  • Beat at medium speed 3 minute.
  • Stir in coconut and pecans.
  • Pour in pans and bake for 30 minutes.
  • Place cake on wire racks to cool.
  • To make frosting:.
  • Melt 2 T butter in skillet and add 1/2 cup coconut.
  • Stir constantly over low heat until coconut turns golden in color.
  • Spread coconut on paper towels to cool.
  • Cream 2 T butter with cream cheese.
  • Add milk and beat in confectioners sugar gradually.
  • Beat until smooth.
  • Stir in vanilla and remaining 1 1/2 cups coconut.
  • Spread frosting on tops of cake layers.
  • Stack layers and sprinkle the golden coconut on the top frosted layer.

Nutrition Facts : Calories 9276.9, Fat 559, SaturatedFat 303.4, Cholesterol 1229.4, Sodium 6410.7, Carbohydrate 1029.2, Fiber 71.6, Sugar 769.9, Protein 99.3

COCONUT-PECAN COFFEE CAKE



Coconut-Pecan Coffee Cake image

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

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant coconut cream pudding mix
1 teaspoon vanilla extract
FILLING:
1/2 cup chopped pecans
1/3 cup sugar
1/2 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk
1/2 teaspoon vanilla extract

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 PUDDING CAKE



Coconut-Pecan Pudding Cake image

Make any event a special occasion by preparing this delicious Coconut-Pecan Pudding Cake. It's perfect for birthday parties, potlucks-or any time, really!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 16 servings

Number Of Ingredients 7

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/3 cups water
4 eggs
1/4 cup oil
1-1/3 cups BAKER'S ANGEL FLAKE Coconut
1 cup chopped pecans

Steps:

  • Heat oven to 350°F.
  • Grease and flour three 9-inch round pans. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with mixer until blended. Stir in coconut and nuts.
  • Pour into prepared pans.
  • Bake 35 min. or until toothpick inserted in centers comes out clean. (Do not underbake.) Cool 15 min. Remove from pans to wire racks; cool completely. Fill and frost as desired. (Nutrition information is for unfrosted cake.)

Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING



Chocolate Cake with Coconut-Pecan Frosting image

A chocolate cake enjoys an exalted presence when frosted with an irresistibly sweet, buttery spread. A garnish of shaved coconut takes the cake from diner counter to dinner-party finale.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Vegetable-oil cooking spray
2 cups cake flour (not self-rising), plus more for pan
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Coconut-Pecan Frosting
1 cup unsweetened shaved or flaked coconut, lightly toasted, for decorating
15 pecan halves, toasted, for decorating

Steps:

  • Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat with cooking spray. Dust with flour, tapping out excess. Whisk together flour, baking soda, and salt.
  • Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk. Beat in chocolate. Pour batter into prepared pan, and smooth top.
  • Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 30 minutes. Remove cake from pan, peel off parchment, and let cool completely on rack. Wrap in plastic, and refrigerate until cold, at least 1 hour (or overnight) to make it easier to slice.
  • Using a serrated knife, slice cake horizontally into 3 layers. Spread 1/3 of the frosting over bottom layer. Repeat, layering cake and frosting, finishing with frosting. Mound coconut in center, and arrange pecan halves around edge.

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From kingarthurbaking.com


COCONUT PECAN LOAF CAKE - CELEBRATING SWEETS
2013-11-02 In a separate bowl, combine flour, baking powder and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk. You should begin and end with the dry ingredients. Once thoroughly incorporated, fold in the shredded coconut and pecans. Pour the batter into the prepared loaf pan.
From celebratingsweets.com


KETO COCONUT PECAN CAKE | DR.BERG BLOG
2019-04-10 shredded coconut lightly toasted chopped pecans lightly toasted Instructions Cake Preheat the oven to 325F and grease 9 inch round cake pans very well Line the pans with parchment paper and grease the paper. In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg yolks one at a time, mixing well after each addition.
From drberg.com


COCONUT PECAN FROSTING RECIPE - SALT & BAKER
2021-02-23 Instructions. In a medium saucepan whisk the cream, sugar, egg yolks, and salt. Set over medium heat and cook, stirring occasionally. Bring to a low simmer and cook until slightly thickened. Remove from the heat and add the butter, vanilla, toasted coconut and …
From saltandbaker.com


UPSIDE-DOWN GEORGIA PECAN CAKE | 12 TOMATOES
Preparation. Preheat oven to 350°F and line a 9x13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray. Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
From 12tomatoes.com


COCONUT PECAN CARAMEL BUTTER CAKE. - HALF BAKED HARVEST
2021-03-19 In a food processor, pulse together the pecans and coconut until finely ground. Add the flour, baking powder, baking soda, and salt. Pulse to combine. 2. Preheat the oven to 350° F. Butter 2 8-inch (9 inch works too) round cake pans and line with parchment paper. 3. In a large mixing bowl, beat together the butter and sugar until light and fluffy.
From halfbakedharvest.com


COCONUT PECAN CAKE (EASTER CAKE) (VRP 090) - VINTAGE RECIPE …
Coconut Pecan Cake Recipe. If you make this Coconut Pecan Cake recipe, join our Facebook group and share your photos! (Or just join anyway, we would love to have you!!!) Coconut Pecan Cake (Easter Cake) Cook Time: 45 minutes. Total Time: 45 minutes. Print Ingredients. 1 Duncan Hines Yellow Cake Mix 4 eggs 1 cup water (¾ c) 1 cup oil (need to cut back on oil) (¾ c) 1 can …
From vintagerecipeproject.com


COCONUT PECAN LAYER CAKE – TAMMY CIRCEO - CHEZ NOUS
2021-04-01 Preheat the oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper and grease and flour them. For a taller cake, you can use three 8-inch pans. And for a super tall, skinny cake, you can use 6-inch pans. Be sure to adjust baking times for the smaller cakes. Beat the egg whites until stiff.
From tammycirceo.com


LEMON COCONUT PECAN POUND CAKE | IMPERIAL SUGAR
Set aside. 1. Sift flour, baking powder, and baking soda together and set aside. 2. Cream butter until light and fluffy. Add sugar and mix further. Add eggs one at a time waiting for previously added egg to be fully incorporated. Scrape bowl often. Whip until mixture is very light and fluffy. Add lemon zest and salt. 3.
From imperialsugar.com


COCONUT CREAM CAKE WITH COCONUT PECAN FROSTING {DAIRY FREE}
2019-09-30 For Cake: Preheat oven to 325 degrees F. Grease a 9×13-inch baking pan with cooking spray and set aside. In a medium bowl add the flour, baking powder, and salt and mix to combine (see note). Set aside. In another medium mixing bowl beat the eggs with an electric mixer for about a minute until nice and frothy.
From thecookstreat.com


SOUTHERN COCONUT PECAN BUNDT CAKE - THROUGH MY FRONT PORCH
2018-03-25 Spread batter in prepared bundt pan. Bake at 350°F for 50 minutes or till a toothpick inserted in cake comes out clean. Cool in pan for 10 minutes. Remove cake from pan, and cool completely on wire rack. For frosting, beat cream cheese and butter with a mixer at medium speed until creamy. Stir in sour cream.
From throughmyfrontporch.com


PECAN-COCONUT CAKE RECIPE - TRACEY SEAMAN | FOOD & WINE
Directions Step 1 Preheat the oven to 350°. Lightly butter two 8-by-2-inch round cake pans and line the bottom of each pan with wax paper. Lightly butter and flour the wax paper. Step 2 …
From foodandwine.com


COCONUT PECAN FROSTING • LOVE FROM THE OVEN
2021-10-16 Instructions. Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and nuts; mix well. Cool to desired consistency prior to frosting.
From lovefromtheoven.com


PECAN CAKE POUND CAKE - RECIPES - PAGE 6 | COOKS.COM
Mix in order ingredients as listed. Bake in greased and floured tube or Bundt pan. Bake at 300 degrees for 1 1/2 hours. Glaze if desired.
From cooks.com


COCONUT CAKE RECIPES - FOOD NETWORK
2022-06-03 German Chocolate Cake With Coconut-Pecan Cajeta Frosting. Recipe | Courtesy of Bobby Flay. Total Time: 3 hours 25 minutes. 72 Reviews.
From foodnetwork.com


EASY COCONUT PECAN FROSTING - I HEART NAPTIME
2022-03-28 Instructions. Combine the evaporated milk, sugar, egg yolk, butter and vanilla in a small saucepan. Bring the mixture to a simmer over medium-heat, stirring frequently. Simmer for 8-10 minutes, or until the mixture has thickened and turned a …
From iheartnaptime.net


COCONUT PINEAPPLE PECAN CAKE - WELL SEASONED
2016-10-07 Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined. Add pineapple (undrained), 1 cup chopped pecans and coconut, continue mixing on medium-low speed until all ingredients are thoroughly combined. Grease 13 x 9” baking pan.
From wellseasoned.ca


CREAM CHEESE-COCONUT-PECAN POUND CAKE RECIPE | MYRECIPES
Step 2. 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. Step 3.
From myrecipes.com


COCONUT-PECAN COFFEE CAKE | BETTER HOMES & GARDENS
Step 1. Preheat oven to 325°F. 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 …
From bhg.com


CARAMEL COCONUT PECAN OATMEAL CAKE - CHOCOLATE CHOCOLATE AND …
Remove from the heat. In a mixing bowl add the egg and the 3/4 cup brown sugar. Stir to combine. Spoon the oat mixture into the mixing bowl over the egg. Stir to combine. Gently fold in the flours, baking soda, cinnamon, nutmeg and salt. Spoon the …
From chocolatechocolateandmore.com


KETO SOUTHERN COCONUT PECAN CAKE ⋆ LONE STAR KETO
Remove cakes from oven and allow to cool. In medium-sized bowl, beat cream cheese, butter, and sweetener together. Add unsweetened coconut milk and extracts. Mix well. Place one of the cakes on a cake stand or plate. Ice the top. Sprinkle with 1/4 cup of the toasted pecans and 1/4 cup of the shredded coconut.
From lone-star-keto.com


HOMEMADE COCONUT PECAN FROSTING | SWEET ORDEAL | FROSTING
2021-06-17 Making Homemade Coconut Pecan Frosting. In a medium to large sauce pan add the evaporated milk, sugar, brown sugar, egg yolks, and butter. Bring to a low boil, then allow to simmer on medium-low for about 15 minutes. It needs to thicken up, which it will, you just have to be patient. It takes about 15 minutes or so and you should stir it often.
From sweetordeal.com


RUM SOAKED SOUTHERN COCONUT PECAN CAKE - NOT ENTIRELY AVERAGE
Mix for 2 minutes on medium speed, then mix in 1/2 cup of the flaked coconut. Pour batter into prepared Bundt pan and bake for 1 hour. Test for doneness by inserting a toothpick into center. If pick comes out clean, the cake is ready. While the cake bakes, prepare the glaze.
From notentirelyaverage.com


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