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Ingredients
| eggs: 4 |
| granulated sugar: 3 cups (divided) |
| vegetable oil: 1 cup |
| coconut extract: 1 Tbl |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| buttermilk: 1 cup |
| flaked coconut meat: 1 cup |
| pecans (chopped): 1 cup |
| water: 1/2 cup |
| salted butter: 2 Tbl |
| powdered sugar |
Coconut Pecan Bundt Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 tsp coconut extract; mix well.
- Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened.
- Stir in coconut and pecans.
- Spoon into a well greased 10 inch tube pan.
- Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
- Meanwhile, in a 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 serving plate.
- Dust with confectioners sugar.