Coconut Pecan Cake


4 eggs
3 cups sugar, divided
1 cup vegetable oil
3 teaspoons coconut extract
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter
powdered sugar

Preheat oven to 350F. In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 teaspoons 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.


Reviews of Coconut Pecan Cake:

1-3 of 3 reviews  

  A cookie baker in Atlanta  May 1, 2005
Would make this again.
This is a fantastic recipe and certainly different from the typical southern coconut cake recipe. everyone liked it-- even people who swear that they do not like coconut! The glaze is great. I made the cake late at night, so I glazed the cake and left it in the pan for over 4 hours. It was great to easily transport the cake in the pan and turn it out at my destination, just to put powdered sugar on the top. Thanks! five stars

  KJ in Tallahassee  Nov 27, 2004
Would make this again.
This is a great cake recipe. Very rich - taste a lot like coconut macaroons. The glaze process makes this cake look very elegant. I will definitely make this again. five stars

  A cookie baker  Nov 20, 2003
Would make this again.
IT WAS THE BEST THING I HAVE EVER HAD IN MY LIFE!!!!! five stars

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