Tropical Coconut Pecan Delight Bundt Cake
Indulge in the rich flavors of our Tropical Coconut Pecan Delight Bundt Cake, a moist and flavorful dessert that perfectly combines the nuttiness of pecans with the tropical sweetness of coconut. This delightful cake, baked to a golden perfection, is drenched in a luscious coconut syrup that seeps into every bite, leaving you with an irresistible taste experience. Ideal for sharing at gatherings or enjoying as an afternoon treat, this cake not only looks stunning on your dessert table but also promises to impress with its flavors and textures. Perfect for special occasions or anytime you want to treat yourself!
8
Servings
400
Calories
13
Ingredients
Ingredients
Eggs
4 (large, beaten)
Sugar
3 cups (divided)
Vegetable Oil
1 cup (none)
Coconut Extract
3 teaspoons (divided)
All-Purpose Flour
3 cups (sifted)
Baking Powder
1/2 teaspoon (none)
Salt
1/2 teaspoon (none)
Buttermilk
1 cup (at room temperature)
Flaked Coconut
1 cup (unsweetened)
Chopped Pecans
1 cup (toasted, if desired)
Water
1/2 cup (none)
Butter
2 tablespoons (unsalted)
Powdered Sugar
to taste (for dusting)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, whisk together the beaten eggs, 2 cups of sugar, vegetable oil, and 2 teaspoons of coconut extract until the mixture is smooth and creamy.
3
In a separate bowl, mix the sifted flour, baking powder, and salt. Gradually add this dry mixture to the egg mixture, alternating with the buttermilk. Stir gently until just combined and be careful not to overmix.
4
Fold in the flaked coconut and chopped pecans until evenly distributed throughout the batter.
5
Pour the batter into a well-greased 10-inch tube pan, spreading it evenly.
6
Bake in the preheated oven for about 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to ensure it doesn't overbake.
7
While the cake is baking, prepare the syrup by combining the water, remaining 1 cup of sugar, and butter in a saucepan. Bring the mixture to a boil and let it simmer for 5 minutes.
8
Remove the saucepan from the heat and stir in the remaining 1 teaspoon of coconut extract.
9
Once the cake is baked, immediately pour the hot coconut syrup over the hot cake, allowing it to soak in.
10
Let the cake cool in the pan for at least 4 hours before carefully inverting it onto a serving plate.
11
Before serving, dust the top of the cake with powdered sugar for an elegant finish.
Nutrition Information
21g
Fat
50g
Carbs
5g
Protein
32g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Coconut Pecan Delight Bundt Cake?
It is a moist and flavorful dessert that combines the nuttiness of pecans with tropical coconut, finished with a luscious coconut syrup.
How many servings does this recipe provide?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What oven temperature is required?
Preheat your oven to 350°F (175°C).
What type of pan should I use?
A well-greased 10-inch tube pan is recommended for this bundt cake.
How long should the cake bake?
The cake should bake for about 60 to 70 minutes.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How many eggs are needed?
The recipe requires 4 large, beaten eggs.
How much sugar is used in total?
A total of 3 cups of sugar is used, divided between the batter and the syrup.
What kind of flour is best for this recipe?
Use 3 cups of sifted all-purpose flour.
How much coconut extract is required?
You will need 3 teaspoons of coconut extract, used in two separate parts of the process.
Should the pecans be toasted?
The recipe suggests using 1 cup of chopped pecans, toasted if desired for better flavor.
What type of coconut is used?
The recipe calls for 1 cup of unsweetened flaked coconut.
When should the coconut syrup be applied?
The hot coconut syrup should be poured over the hot cake immediately after it is removed from the oven.
How long does the cake need to cool?
Let the cake cool in the pan for at least 4 hours before inverting it onto a plate.
What is the final decorative touch?
Dust the top of the cake with powdered sugar before serving.
What are the primary fats used in this cake?
The cake uses vegetable oil in the batter and butter in the syrup.
Is buttermilk necessary?
Yes, 1 cup of buttermilk at room temperature helps create a moist texture.
How much fat is in one serving?
There are 21 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 50 grams of carbohydrates.
What is the protein content?
There are 5 grams of protein per serving.
How much sugar is in each serving?
Each serving contains 32 grams of sugar.
How is the syrup made?
Combine water, 1 cup of sugar, and butter; boil for 5 minutes, then add coconut extract.
Can I overmix the batter?
No, you should stir gently until just combined to avoid overmixing, which can toughen the cake.
What is the preparation for the buttermilk?
The buttermilk should be brought to room temperature before being added to the mixture.
What are the leavening agents used?
The recipe uses 1/2 teaspoon of baking powder.
Is there salt in this recipe?
Yes, the recipe includes 1/2 teaspoon of salt.
How many total ingredients are listed?
There are 13 total ingredients used in this recipe.
What category does this recipe belong to?
It is categorized under Breads.
What are the main tags for this recipe?
Tags include bundt cake, coconut, pecans, dessert, baking, and tropical.