Pies and Plots

Writing Never Tasted So Sweet

  • Home
  • About
  • Recipes
  • Press
  • Contact
  • Books

Coconut Pecan Cake

May 17, 2012

Share
Pin50
Tweet
Email
Print
50Shares
Jump to Recipe·Print Recipe

 

Coconut Pecan Cake

I have a confession to make.  I’m kind of in love with The Chew.  I wasn’t very optimistic about it, but tuned in on the first day to see what it was like, and I was hooked pretty much instantly.  It’s a really fun show to watch with light conversation topics, hosts with awesome personalities, some amazing recipes, cool taped pieces, and just a really great all-around vibe.  I don’t add a lot of the recipes to the list, mostly because they don’t make many desserts, and when they do, they tend to involve lots and lots of chocolate, but that doesn’t mean I enjoy it any less.  I watch it for background noise that is stress-free, as opposed to some of the other talk shows out there.

I’ve been a Michael Symon fan for a long time from seeing him on the Food Network and Cooking Channel, and I love watching him on The Chew.  I recently posted my version of his microwave carrot cake, which I love.  The Chew also introduced me to Daphne Oz.  I didn’t really know who she was before watching The Chew, but in a short time, I’ve come to like and respect her.  She’s an intelligent, pretty woman who focuses on healthy eating but also understands there is room in life for splurges.  This Coconut Pecan Cake is one Daphne made on The Chew, and it is definitely a splurge.

I wanted to try making this since before Christmas when Daphne made it and finally got around to it.  I love coconut and pecans.  I also love cake, especially those made in my Bundt pan.  This cake was easy to put together.  I did end up using the hand mixer to cream the butter and sugar since my butter seemed a little hard even though it had been sitting out all day long.

Coconut Pecan Cake

Coconut Pecan Cake

The smell of coconut was totally intoxicating as usual, but was not overpowering in the end product; just the right amount of coconut flavor was present.  I left the pecans in rather large pieces, some whole, because I like pecans in some bites and not others.  They add just the right amount of crunch.  The cake took awhile to bake, as Bundt cakes tend to do.  Just keep an eye on it to avoid overbaking.

As soon as the cake comes out of the oven, a sugar syrup is poured over it.  It sizzles and bubbles, before soaking into the cake.  It is then inverted as soon as possible onto a serving plate – not a cooling rack.  Once inverted, pour most of the remaining sugar syrup over the top of the cake.  Some it will soak in, while some will pool on the plate; make sure it doesn’t go to waste, as it is so yummy.  Save the leftovers of the syrup to drizzle over individual pieces.

Here’s the thing.  The cake looked pretty brown, almost burnt, when it came out of the oven and was inverted.  It didn’t smell burnt, but the look was definitely worrysome.  However, there was no reason for alarm, as there was no burnt taste whatsoever; I actually think the crusty exterior was my favorite part, and is definitely the perfect foil to the rich, moist, dense interior of the cake.  If it comes out brown for you, and I’m guessing there’s a good chance that will happen, don’t worry.  It’s so good.  Give it the chance it deserves.

Coconut Pecan Cake

One of the other amazing things about this cake is that it can be, and definitely should be, eaten warm.  There aren’t many recipes out there that don’t warn you to let your baked goods cool to room temperature.  But not this one.  Go for it!  Eat it warm!  Enjoy every unctuous bite!  Just don’t burn yourself.

This is totally my new favorite bundt cake, and maybe one of my favorite desserts period.  The wonderfully moist and rich cake on the inside, made even more so by the syrup, along with the crunchy exterior, softened some by the syrup, is complemented so well by the pecans and tropical coconut.  I can’t really say enough good things about this cake.  I’m so glad being a fan of The Chew and Daphne Oz led me to this cake; I can’t wait to try more of her recipes.  Perhaps it will make you a fan of The Chew too, and if not, you’ll at least be a fan of this cake.

Update:  I made this cake again and loved it even more.  It did not get as brown and was even better than the first time.  I also swapped unsweetened coconut milk for buttermilk and really liked that addition.  I think it may have made the difference.

Top of Cake

Coconut Pecan Cake

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Pecan Cake


★★★★★

5 from 4 reviews

  • Total Time: 1 hour 30 mins
  • Yield: 10 1x
Print Recipe
Pin Recipe

Ingredients

Scale

Cake

  • 2 sticks unsalted butter, room temperature, plus more for pan
  • 4 large eggs (pasteurized if you like)
  • 2 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour, plus more for pan
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup buttermilk
  • 1 ¼ cups shredded unsweetened coconut (I like Bob’s Red Mill)
  • 1 cup coarsely chopped pecans

Syrup

  • ½ cup water
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar

Instructions

  1. Preheat oven to 350 degrees F. In a large bowl, beat butter, eggs, and sugar together with a hand mixer for about 3 minutes until light and fluffy. Mix in vanilla.
  2. In a medium bowl, stir together flour, baking powder, and salt. With the mixer running on low, alternately add dry ingredients and buttermilk to butter mixture, beginning and finishing with dry ingredients. Mix until just combined. Stir in coconut and pecans until fully incorporated.
  3. Pour batter into a bundt pan which has been buttered and floured to ensure easy removal. Spread batter evenly over pan. Bake for about 60-65 minutes, rotating halfway through if necessary, until a toothpick comes out with no more than a few moist crumbs on it.
  4. Five or so minutes before the cake is finished baking, make the glaze. In a small saucepan, combine water, butter, sugar, vanilla, and salt. Bring to a boil, before reducing the heat and cooking for about 5 minutes more. Timing does not have to be exact; if it is done before the cake comes out of the oven, pull it off the burner, and leave it until the cake is ready.
  5. As soon as the cake comes out of the oven, pour half the syrup over the cake. It will bubble and sizzle. As soon as the cake cools slightly and stops sizzling, invert the cake onto a serving plate, being very careful, as the cake is still hot. When the cake is inverted onto the plate, it should come out of the pan easily, pour most of the remainder of the syrup over the cake. Let cake sit for about 10 minutes, before cutting into pieces and serving with more syrup drizzled over each piece.
  6. The cake may be stored at room temperature for up to 2 days or in the freezer for up to 3 months, wrapped in parchment and foil and placed in a zipper bag. Thaw in a 350 degree oven for about 15-20 minutes.

Notes

Recipe adapted from Daphne Oz from The Chew

  • Prep Time: 25 mins
  • Cook Time: 65 mins

Did you make this recipe?

Tag @piesandplots on Instagram

 

Filed Under: Baked Goods, Cake, Coffee Cake, Pound Cake Tagged With: Cake, Coconut, Coffee Cake, Dessert, Glaze, Pecans, Pound Cake

Don’t Miss a Bite!

« White Cookies
Vanilla Fudge »

Comments

  1. Debbie Eccard says

    May 18, 2012 at 2:12 am

    Could you please deliver this for me in the morning? Making my mouth water!

    ★★★★★

    Reply
  2. NanaBread (Jeanne) says

    May 21, 2012 at 4:07 pm

    I’m on a total coconut bender lately, so this sounds fantastic to me. I love that it looks fabulously moist and that you can eat it while it’s warm. Just helps the vanilla ice cream melt better, am I right? Thanks for sharing!

    ★★★★★

    Reply
    • Laura says

      May 21, 2012 at 5:05 pm

      I having been loving everything coconut too. One of the best things about this cake is eating it warm. Thanks for stopping by. I really appreciate it 🙂

      Reply
  3. foodie@foodieportal.com says

    April 13, 2013 at 2:32 pm

    I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.

    Reply
    • Laura says

      April 13, 2013 at 4:03 pm

      Thanks! I’ll check it out 🙂

      Reply
  4. Carolina says

    September 20, 2013 at 6:45 pm

    Mmm this looks really good!! I’m really looking forward to trying it. I found this blog through the recipe of leftover cookies (which were amazing btw). Anyways, this is my first recipe and I have just one question; when you say 1 stick of butter of how many ounces are you talking about? Thank you for sharing this recipe!
    C

    ★★★★★

    Reply
    • Laura says

      September 21, 2013 at 11:04 am

      I’m glad you found my blog, Carolina! This is one of my favorite cakes – I’m actually going to be making it again very soon. One stick of butter is about 4 ounces. Hope this helps!

      Reply
  5. Kristia {Family Balance Sheet} says

    February 25, 2014 at 5:20 pm

    Oh my, this looks delicious. We’re having family over for dinner this weekend and I was looking for a new dessert recipe. I think I found it! I’m pinning it too.

    Stopping by from the SITS Girls linky.

    Reply
    • Laura says

      February 26, 2014 at 11:37 am

      Let me know how you like the cake if you make it, Kristia! Thanks for visiting 🙂

      Reply
  6. Joy @ Yesterfood says

    February 26, 2014 at 9:27 am

    Laura, this is gorgeous. I think it’s my new favorite bundt cake, too! 🙂 I have pinned this to make sooooooon!

    I found you at The SITS Girls linky. I would love for you to share this lovely cake (and anything else you’d like) at my party, Treasure Box Tuesday- going on right now.

    Thanks, and I hope you have a wonderful week!

    Reply
    • Laura says

      February 26, 2014 at 11:35 am

      I love this cake and hope you do too! Thanks for stopping by, Joy!

      Reply
      • Joy @ Yesterfood says

        February 26, 2014 at 3:12 pm

        Thanks for bringing it over to TBT! Tweeted! ♥

        Reply
        • Laura says

          February 27, 2014 at 10:20 am

          Thanks, Joy!

          Reply
  7. Tami says

    December 25, 2018 at 6:29 pm

    AN OLD FRIEND USE TO MAKE THIS FOR ME EVERY YEAR I lost the recipe and Thanks to u I have it back wish she was here to eat it with me thanks again

    ★★★★★

    Reply
    • Laura says

      January 11, 2019 at 3:51 pm

      I am so glad you found this recipe, Tami. I hope it reminds you of all the good times you had with your friend 🙂

      Reply

Trackbacks

  1. Relishing Daphne Oz's New Book + Moroccan Lentil Soup | Pies and Plots says:
    April 12, 2013 at 11:55 am

    […] recipes for breakfast, lunch, and dinner, as well as drinks and, my favorite, dessert.  I made the Coconut Pecan Cake again, which I just updated with new, better photos.  If you missed this post the first time […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Welcome to Pies and Plots. I’m Laura Dembowski, writer, baker, and fashionista sharing recipes, reviews, and tips to inspire you to enjoy life both inside and outside the kitchen.
…Read More

Pre-Order My First Book!

Don’t Miss a Bite!

my foodgawker gallery
TODAY.com Parenting Team FC Contributor

The Latest

Categories

piesandplots

Fashion 👡 👗Florida ☀️🌴 Fiction 🖋📚 Food 🎂🥩
Cause of Death is available now! 🥳
#ootdshare #floridavibes #amwriting #bakersofinstagram

Laura Dembowski
Merry Christmas from my family to yours 🎄 ⛄️❤💚❤

#merrychristmas #christmasvibes #christmastree #christmasdecorations #christmastime #christmasfashion #holidayseason #holidayvibes #holidayspirit #holidayfashion #familytime #familyphotography #familygoals #familyisforever #rcmemories #ritzcarlton #ritzcarltonorlando #ootdshare #ootdfashion #strikeapose #model #floridaholiday #floridachristmas #orlandoinfluencer #orlandofl #thecitybeautiful #tistheseason #tisthedamnseason #blondehairdontcare #lookgoodfeelgood
I'm loving wearing metallics this holiday season 💖💖💖 They bring that Christmas vibe but in a more sophisticated, subtle way. The details for this outfit are on the blog, and I'll have a new post with more gold and silver tomorrow ✨️ 💛 

#ontheblog #linkinprofile #fashiondiaries #fashionista #fashionnova #fashionstyle #ootdshare #christmasvibes #christmastime #christmasfashion #holidayvibes #holidayseason #holidayspirit #metallicdress #golddress #oscardelarenta #blondehairdontcare #cheerstolife #cheersyall #redlipclassic #redlips #floridaholiday #orlandoinfluencer #orlandofl #floridagirl #thecitybeautiful #rcmemories #ritzcarltonorlando #ritzcarlton #happygirl
Currently craving a giant slice of this Espresso V Currently craving a giant slice of this Espresso Vanilla Bean Tiramisu Cake. Then again, when am I not craving it??? This cake has all the flavors of tiramisu and is covered in a drippy glaze that packs a second kick of coffee. So that means it's totally acceptable to eat this for breakfast, right??? ☕😋

#ontheblog #linkinprofile #cakecakecake #tiramisu #tiramisucake #imsomartha #thebakefeed #feedfeed #thekitchn #buzzfeedfood #huffposttaste #todayfood #yahoofood #bonappetit #cakeforbreakfast #breakfastofchampions #grainfree #christmasvibes #christmascake #christmasrecipe #comfortfood #butfirstcoffee #halfbakedharvest #coffeerecipes #coffeecake #glutenfree #vanillabean #tiramisurecipe #holidayrecipe
Champagne and caviar are a classic flavor combinat Champagne and caviar are a classic flavor combination, but they make a pretty awesome and festive fashion combination too. Navy and black dresses, paired with metallic accessories is an elegant yet updated holiday look. These outfit details are on the blog right now! 🥂

#ontheblog #linkinprofile #ootdshare #festivefashion #christmasoutfit #champagneandcaviar #holidayoutfit #christmasvibes #holidayvibes #fashioninspo #styleinspo #lookgoodfeelgood #festiveseason #metallicdress #lbd #lacedress #ladydiorbag #dressup #strikeapose #model #floridachristmas #floridaholidays #sunsetvibes #smize #thecitybeautiful #orlandoinfluencer #blondehairdontcare #cheersyall #merrychristmas
Cookie baking season is upon us 😋 While the cla Cookie baking season is upon us 😋 While the classics are always nice, it can be a lot of fun to play around with new flavor combinations like the ones in these Tahini Cookies studded with crunchy almonds and chewy raisins. Think of them like a peanut butter cookie's more sophisticated older sister 😎 And head over to the blog to snag the recipe 🍪

#ontheblog #linkinprofile #cookiemonster #cookiesofinstagram #cookiestagram #healthycookies #cookiesforbreakfast #tahinicookies #tahinirecipe #tahini #cookieseason #christmascookies #imsomartha #f52grams #foodgawker #huffposttaste #buzzfeedfood #todayfood #yahoofood #bonapetit #cookierecipe #paleocookies #christmasbaking #ambaking #holidaybaking #breakfastcookies #foodfluencer #uniquecookies #almondcookie
Ready to wear all the cozy clothes and festive col Ready to wear all the cozy clothes and festive colors 🎄💚

The details for this outfit are on the blog!

#ontheblog #linkinprofile #ootdshare #ootdfashion #fashionstyle #styleinspo #christmasoutfit #christmasvibes #holidayvibes #sweaterweather #cozyclothes #floridachristmas #floridaholiday #lookgoodfeeltgood #strikeapose #model #orlandoinfluencer #orlandofl #thecitybeautiful #blondehairdontcare #denimskirt #chunkysweater #smize #happygirl #positivevibes #inthespirit #tistheseason #tisthedamnseason #downtownorlando
Load More... Follow on Instagram
  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Privacy Policy

Copyright © 2023 · Pies and Plots · Web Design by Viva la Violet