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Coconut Pecan Bundt Cake recipe

visitor recipeThis recipe for Coconut Pecan Bundt Cakesubmitted by Gary Lee from Houston, Texas.

Recipe: Coconut Pecan BundtCake

4 large eggs
3 cups granulated sugar, divided use
1 cup vegetable oil
3 teaspoons coconut extract, ,divided use
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened flaked coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter or margarine

  • Preheat oven to 350°F (175°C)..
  • In a mixing bowl, combine eggs, 2 cupssugar, oil and 2 teaspoons extract; mix well. Combine flour,baking powder and salt. Add dry ingredient mixture alternatelywith buttermilk just until moistened. Stir in coconut and pecans.Spoon into a greased 10-inch fluted pan. Bake at 350°F for60 to 70 minutes or until a wooden pick inserted near the centercomes out clean.
  • Meanwhile, in a saucepan, combine thewater, butter and remaining sugar. Bring to a boil; cook for5 minutes. Remove from heat; add remaining extract. Slowly poursyrup over hot cake. Cool in pan for 4 hours beforeremoving to a serving plate. Dust with confectioner’s sugar ifdesired.

    Makes 12 servings.

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  • Comments

    1 Comment


    The wonderfully moist and rich cake on the inside, made even more so by the syrup, along with the crunchy exterior, softened some by the syrup, is complemented so well by the pecans and tropical coconut. Anyways, this is my first recipe and I have just one question; when you say 1 stick of butter of how many ounces are you talking about?

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