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Ingredients
| eggs: 4 |
| granulated sugar: 3 cups (divided) |
| vegetable oil: 1 cup |
| coconut extract: 1 Tbl (divided) |
| 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 (or margarine) |
| powdered sugar |
Coconut Pecan Cake
Credit: AllRecipes
User rating:
"'This deliciously different bundt cake won 'Best of Show' when I entered it in the Laramie County Fair recently,' reports Virginia Price from Cheyenne, Wyoming. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor."
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Prep Time
15 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
Directions
- In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 teaspoons 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 greased 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 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 a serving plate. Dust with confectioners' sugar if desired.