Heavenly Coconut Pecan Pound Cake Recipe

Hark, all ye culinary enthusiasts! I come bearing a recipe of the most mouth-watering sort – behold, the Coconut Pecan Pound Cake. This delectable sweet treat is a golden-brown beauty, with its towering height and rich aroma permeating through your senses. If you’re fond of the luscious, tropical flavor of coconut and crave the delightful crunch of pecans, then this pound cake recipe shall be your new go-to dessert.

This Coconut Pecan Pound Cake is not just any cake, nay – its soft, moist texture bursts with buttery goodness that will leave you yearning for more than just a single slice. It’s perfect for any occasion – whether it be a tea party with friends or family gatherings. No one will be able to resist its sweet allure.

But wait, there’s more! This cake is incredibly easy to make with all its simple ingredients and straightforward baking instructions. So do not fret about being overwhelmed by complex pastry-making techniques or jargon-filled recipes – even those who have not baked a cake before can master it in no time.

I promise that once you indulge in a slice of this Coconut Pecan Pound Cake, you’ll fall under its spell forevermore. ‘Tis an unforgettable dessert experience that’ll leave you craving more heavenly bites!

Why You’ll Love This Recipe

Hark! Lend me thy ears, dear reader, and allow me to tell thee why this Coconut Pecan Pound Cake is an absolute masterpiece.

Firstly, imagine a soft and moist pound cake saturated with the sweet aroma of southern butter pecan and the subtle taste of shredded coconut. Now, take this sumptuous cake to the next level with a delectable cream cheese coconut pecan frosting that will leave thou enchanted.

Secondly, in every slice of the Coconut Pecan Pound Cake dance crunchy bits of pecans that add texture and depth of flavor to this unforgettable dessert. The blend of coconut and roasted pecans is like a match made in heaven, complementing each other perfectly.

Thirdly, as if all these reasons weren’t enough to declare this Coconut Pecan Pound Cake recipe as awe-inspiring, let me reveal to thee how easy it is to make. With simple ingredients such as flour, sugar, eggs, and (of course) butter, one can effortlessly create a dessert that is equally suitable for casual family dinners or decadent celebrations.

In short, dear reader, this recipe for Coconut Pecan Pound Cake is a true blessing from above – combining flavors and textures in ways which will make thou swoon with delight. So why not give it a try? Thou shalt thank thyself later for experiencing the magic that is found within this pound cake recipe.

Ingredient List

Let’s now take a look at the ingredient list to make sure you have everything you need to create this delicious Coconut Pecan Pound Cake:

Cake Ingredients:

• 1 box Butter Pecan cake mix
• 1 box instant Vanilla pudding (small)
• 4 large eggs
• 1 cup milk
• 1 cup vegetable oil
• 2 cups shredded sweetened coconut
• 1 cup chopped pecans

Coconut Pecan Cream Cheese Frosting:

• 8 oz. cream cheese, softened
• 1/2 cup unsalted butter, room temperature
• 2 teaspoons coconut extract or Southern Butter Pecan flavored extract
• 3 cups powdered sugar
• 1/2 cup coconut milk
• 1 teaspoon vanilla extract
• Pinch of salt

Make sure your butter and cream cheese are softened to ensure a smooth and creamy frosting. Also, you can use a regular vanilla pudding if you cannot find the instant variety. Don’t forget to add the toasted pecans for extra crunchiness in every bite!

The Recipe How-To

Ingredients:

• 1 cup of butter, softened
• 1/2 cup of vegetable oil
• 3 cups of granulated sugar
• 6 large eggs, at room temperature
• 3 cups of all-purpose flour
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 8 oz package of cream cheese, softened
• 1 tablespoon of coconut extract
• 1/2 cup of sour cream
• 2 teaspoons of vanilla extract
• 1 cup of shredded coconut flakes
• 1 cup of pecans, finely chopped

Preparation:

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a large bowl, cream together the butter and vegetable oil until smooth.

3. Gradually add in the sugar, beating until light and fluffy.

4. Beat in the eggs, one at a time, making sure that each egg is fully incorporated before adding the next one.

5. Combine the flour, baking powder, and salt in a separate bowl.

6. Add the dry ingredient mixture to butter mixture alternatively with combined sour cream and vanilla extract, beating each addition until combined.

7. Stir in the coconut extract, shredded coconut flakes and finely chopped pecans.

8. Grease a 10-inch Bundt pan with non-stick baking spray or butter.

9. Pour the batter into your greased Bundt pan.

10. Bake for approximately 60 to 70 minutes, or until a toothpick stick into the centre comes out clean.

11. If you are using a different size pan or oven temperature they may affect bake times so use a toothpick test to determine if it is done.

12. Allow cake to cool for 10 minutes in the pan before removing it to a wire rack.

13. Cool completely, then dust with powdered sugar or drizzle with glaze if desired.

This Coconut Pecan Pound Cake Recipe will take about 2 hours and 20 minutes to make with a cooking time of 70 minutes.

Substitutions and Variations

Good day to thee, my dear readers! Should you fancy tweaking the recipe and adding your own personal touch, here are some substitutions and variations thou can try.

1. Coconut extract – If thee do not have coconut extract at hand or want to tone down the coconut flavor, thou can substitute it with vanilla extract. A teaspoon should suffice.

2. Pecans – If thou art not a fan of pecans or are allergic to it, thou can use walnuts or almonds instead. These nuts would give thee a different flavor profile but would still render an equally delightful taste.

3. Sour cream – In place of sour cream, thou can use plain Greek yogurt or buttermilk.

4. Instant vanilla pudding – Though this ingredient may seem insignificant, it plays a vital role in ensuring a moist pound cake. To substitute it, use cornstarch in equal portions.

5. Milk – Should thee not have milk at home, water is a good substitute. However, using milk adds moisture and richness to the cake batter.

6. All-purpose flour – Thou can replace all-purpose flour with cake flour or sifted pastry flour for a lighter less dense crumb.

7. Cheese Coconut Pecan Pound Cake – For an extra hint of tanginess and creaminess to thy pound cake, swap three-fourths cup of butter in the recipe with an eight-ounce block of cream cheese. This will ensure more depth and dimensions to thy baked confection.

Methinks these substitutions and variations will give thee ideas on how to create your own take on this coconut pecan pound cake recipe without straying too far from the original formula. Remember to be bold in thy experimentation but also exercise caution as these substitutions may yield different results from what was expected. Happy baking!

Serving and Pairing

Ah, a cake as indulgent and rich as the coconut pecan pound cake deserves to be served with something equally scrumptious. I’d suggest a dollop of whipped cream or vanilla ice cream alongside each slice. This will balance out the sweetness and create that perfect creamy texture in each bite.

Pairing wise, if you want to go all out then recommend a good cuppa tea – nothing too strong, just to bring out the lovely flavors of this cake without overpowering it. This combination is a classic one and simply perfect for an afternoon tea party.

Alternatively, you can also serve it with fresh berries such as strawberries, raspberries or blueberries. The tartness of the berries perfectly compliments the sweetness of the cake.

If you’re feeling adventurous and looking for dinner time pairing then try serving it with a glass of dessert wine or sherry. The nuttiness of sherry pairs beautifully with the toasted pecans in this cake – just make sure you don’t have too much!

However, serving this cake always leaves room for experimentation! Serve it however you like; with a piping hot cup of coffee or a glass of milk- anything that makes you happy!

Make-Ahead, Storing and Reheating

Hark! If thou art seeking to enjoy this delectable coconut pecan pound cake at a later time, fret thee not! There are ways to make it ahead and store it appropriately.

To make this dessert beforehand, I suggest baking the cake as usual and allowing it to cool completely. Once cooled, wrap it tightly in plastic wrap or foil and store it in the refrigerator for up to three days.

If thou needest to keep the cake longer, thou canst freeze it for up to two months. For the best results when freezing, cut the cake into individual portions first and store each slice separately in air-tight containers or freezer bags.

When ready to serve, thaw the frozen cake slices overnight in the refrigerator or at room temperature for several hours before reheating. To reheat slices from the refrigerator or freezer, place them on a microwave-safe plate and heat them in 10-second intervals until warm.

To further enhance the flavor of this coconut pecan pound cake, I suggest adding a dollop of whipped cream or serving it alongside a scoop of vanilla ice cream. Thy guests will surely be impressed by thy culinary skills!

Tips for Perfect Results

When it comes to baking, every ingredient and step counts. The Coconut Pecan Pound Cake Recipe is no exception. To achieve the best results, there are some tips and tricks to follow.

Firstly, make sure all ingredients are at room temperature. This includes the butter, sour cream, eggs, and cream cheese. This allows for smooth mixing and even texture throughout the cake.

Secondly, sift the dry ingredients such as flour, baking powder, and salt to remove any lumps or impurities that may affect the final outcome.

Thirdly, do not overmix the batter. Mix on low speed until all ingredients are combined, scraping down the sides of the bowl as needed. Overmixing can cause the cake to become tough and dry.

Fourthly, use a bundt pan with a non-stick coating or prepare the pan with baking spray or butter to prevent sticking.

Additionally, monitor the cake’s baking time carefully. Overbaking can dry out the cake while underbaking can cause it to collapse in the center.

Lastly, let the cake cool in the pan for 10-15 minutes before removing it from the pan onto a cooling rack. This allows it to set and prevents breaking or cracking.

By following these tips, you’ll be able to create a perfectly moist and delicious Coconut Pecan Pound Cake that will impress your family and friends.

Bottom Line

In conclusion, this Coconut Pecan Pound Cake Recipe is the perfect dessert for any occasion. With its moist and delicious texture and the combination of the flavors of coconut and pecan, this cake will undoubtedly please your taste buds. Whether you are a seasoned baker or just starting, this recipe is easy to follow and will undoubtedly yield fantastic results every time.

I am convinced that once you try this delightful cake, it will become one of your favorite dessert recipes. So gather all the ingredients and start baking! You will not regret putting in the effort to bake this tender, flavorful cake that will delight everyone’s taste buds.

Thank you for taking the time to read through my recipe article, I hope I have convinced you to give this Coconut Pecan Pound Cake Recipe a try! Enjoy!

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