Coconut Pecan Cake Recipe

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Coconut Pecan Cake
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Ingredients:

Directions:

  1. In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans.
  2. Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean.
  3. Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract.
  4. Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired. Yield: 10-12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1130.56 Kcal (4733 kJ)
Calories from fat 431.7 Kcal
% Daily Value*
Total Fat 47.97g 74%
Cholesterol 74.27mg 25%
Sodium 170.26mg 7%
Potassium 209.31mg 4%
Total Carbs 159.09g 53%
Sugars 37.45g 150%
Dietary Fiber 2.52g 10%
Protein 15.24g 30%
Vitamin C 0.2mg 0%
Iron 1.2mg 7%
Calcium 69.3mg 7%
Amount Per 100 g
Calories 313.23 Kcal (1311 kJ)
Calories from fat 119.61 Kcal
% Daily Value*
Total Fat 13.29g 74%
Cholesterol 20.58mg 25%
Sodium 47.17mg 7%
Potassium 57.99mg 4%
Total Carbs 44.08g 53%
Sugars 10.38g 150%
Dietary Fiber 0.7g 10%
Protein 4.22g 30%
Vitamin C 0.1mg 0%
Iron 0.3mg 7%
Calcium 19.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.1
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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