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Bright pink and mint green kitchen towel with coconut pecan loaf, some is sliced. White background.

Coconut Pecan Cake

This loaf is perfect as a snacking cake or for a brunch table. Sweet but not overly so, with a wonderful crunch of the pecans, it has a great caramel flavor and can be made ahead and frozen. 

  • Total Time: 60 minutes
  • Yield: 8 slices


  • 3/4 cup 170g unsalted butter, room temperature
  • 1/2 cup (110g) cream cheese, room temperature
  • 1 cup (200g) white sugar
  • 1/2 cup (100g) dark brown sugar
  • 1/2 teaspoon salt
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups 200g all-purpose or cake flour
  • 1/2 teaspoon baking powder
  • 1/2 cup 60g pecans or walnuts, chopped
  • 1/2 cup 25g unsweetened grated coconut


  1. Preheat oven to 350ºF / 180ªC.
  2. Butter and line the bottom and two narrow sides of a 10x4 inch loaf pan with parchment paper. This will make it easier to lift after it’s baked.
  3. In a large bowl beat butter and cream cheese until creamy and smooth, 1-2 minutes.
  4. Add both sugars gradually and beat for 3 more minutes, until light.
  5. Add eggs, one at a time, beating well after each addition. Add vanilla and mix.
  6. Add the sifted dry ingredients (flour, baking powder and salt) in 2 additions, mixing each time just until smooth. Don’t overmix.
  7. Add pecans and coconut and mix with spatula.
  8. Pour into the pan and bake for 40-45 minutes, until a tester comes out clean and the top is cracked and golden.
  9. Let cool completely on a wire rack.
  10. Dust with powdered sugar before eating.
  11. Keep wrapped in plastic.
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: International

Keywords: coconut pecan loaf