This snacking cake is sweet but not overly so. It has a caramel flavor and great crunch from the pecans and needs no more than a dusting of powdered sugar. It keeps for several days and freezes well. You can make one bundt cake or two loaves.
Flavors that pair well
My love of coconut and pecans led to this wonderfully moist and flavorful cake. And I'm sure these ingredients have a large following elsewhere, too.
Though I usually favor cakes with chocolate (like the chocolate coconut bundt cake recipe), I must admit that this recipe is made often and eaten quickly.
The caramel flavor from the brown sugar adds a different dimension, almost a smoky undertone that sets it apart.
I love simple cakes like this one, where the flavor is more important than the decoration. They are not too laborious and only require a dusting of powdered sugar-a simple glaze at most. I'm kind of a lazy baker when it comes to decorating. Rustic baker is what I call myself.
Seriously, this is a fabulous snacking cake with a caramel flavor that made my day.
Not a fan of pecans? Use walnuts or macadamias.
Preparing the bundt pan
If you bake bundt cakes often, you've likely had one stick to the pan. It's frustrating-but preventable. Here are three reliable methods:
- Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
- Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar-1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
- Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn't enough and often leads to sticking. I rarely use this anymore.
The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it-it's a keeper.
Steps to make this cake
- To cream the ingredients well, use a large bowl and an electric mixer or a stand mixer with the paddle attachment.
- Scraping the sides is important throughout the beating and mixing process to ensure that the ingredients are well integrated.
- Alternating wet ingredients and flour mixture: have ingredients at the temperatures specified in the recipe and add them in parts, starting and ending with dry ingredients (also called flour mixture). This will ensure that they all integrate correctly. If using a stand mixer, use it on low speed when you start incorporating the flour. Beating it too much makes for a tougher cake.
Sifting
It's important to sift the dry ingredients to avoid clumps or impurities. And it helps with fluffiness.
You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
Last mix
I highly recommend mixing the batter with a spatula at the end before pouring it into the prepared cake pan. Scrape the bottom to check for forgotten flour spots; integrate the batter well.
Vintage Kitchen Tip
After incorporating flour in a cake batter, we don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated but don't overbeat. I like to end mixing with a silicon spatula to ensure the ingredients are fully integrated.
Filling the pan
The bundt cake pan should be filled ⅔ to ¾ of its capacity, no more than that. This way, the batter has space to grow and bake well without overflowing or taking too long.
Baking
How long should you bake it? The baking time is in the recipe card, of course. But always remember that ovens and pans vary. Start checking when you're about ¾ of the time specified. The top will usually crack, and that's fine. When a cake tester or toothpick inserted in the center comes out clean, take it out and place it on a wire rack.
Removing the cake
This is a tricky answer, as bundt pans have different patterns. I leave it to cool down on a rack for about 20 minutes and then shake the pan lightly to see if the cake loosens up on its own. If it doesn't, I carefully insert a smooth-bladed knife down the sides to see if there's something stuck there. Then, I shake it gently again. I then let it cool some more, maybe 15 minutes, and remove it carefully, putting the wire rack over the pan and inverting it.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Serving it: This coconut pecan cake is best eaten at room temperature. You can sprinkle powdered sugar on top or add a simple powdered sugar glaze to dress it up. Don't overdo the topping, as the flavors of the batter speak for themselves.
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Coconut Pecan Pound Cake
Ingredients
- 1 ½ cups unsalted butter, room temperature
- 1 cup cream cheese, room temperature
- 1 cup dark brown sugar
- 2 cups white sugar
- ¾ teaspoon salt
- 6 eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all purpose or cake flour
- 1 teaspoon baking powder
- 1 cup pecans, chopped
- 1 cup unsweetened shredded coconut
- 2 tablespoons powdered sugar, to dust before serving
Instructions
- Preheat oven to 350ºF (180°C). Grease a 10 or 12-cup bundt cake pan (26cm) with soft shortening, covering every angle, nook and cranny. Dust with flour, shaking off excess. Reserve.
- Beat 1 ½ cups unsalted butter and 1 cup cream cheese in a large bowl until creamy and smooth, 1 to 2 minutes.
- Add 1 cup dark brown sugar and 2 cups white sugar gradually and beat for 2 more minutes until light.
- Add 6 eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla extract and mix.
- Add the sifted dry ingredients (3 cups all purpose or cake flour, 1 teaspoon baking powder and ¾ teaspoon salt) in 2 additions, mixing each time just until smooth. Don't overmix.
- Add 1 cup pecans and 1 cup unsweetened shredded coconut and fold with a spatula until well integrated. Scrape the sides and bottom of the bowl to make sure there are no dry spots left.
- Pour batter into the prepared pan, filling no more than ¾ of its capacity. Smooth the top and bake for about 45-50 minutes or until a kitchen tester or toothpick comes out clean and the top is cracked and golden. It can take longer.
- Let cool for 15-20 minutes on a wire rack and carefully (it's still hot and tender) remove from the pan. Dust with 2 tablespoons powdered sugar before eating.
- Keep covered in plastic wrap for 2 or 3 days at room temperature.
Karen says
Hi Paula, I like to think of myself as a "rustic" baker too, and I take just about everything to the office so I don't eat it all. This cake sounds delicious! You can't go wrong with loaf cakes!
Paula Montenegro says
Completely agree Karen!
Deb|EastofEdenCooking says
The simplicity of this recipe is captivating, and only matched by the fabulous flavor. A wonderful cake to share over coffee or tea.
Angie@Angie's Recipes says
I too love coconut and pecans! This loaf cake looks really moist and perfect to go with coffee or tea. Thought 1 cup of coconut is about 90 grams...what kind of coconut flake did you use here? Freshly grated coconut or the desiccated flakes?