Coconut Pecan Pound Cake
- Ready In:
- 1hr 50mins
- Ingredients:
- 16
- Serves:
-
16
ingredients
- 517.37 g box yellow cake mix
- 96.38 g package instant vanilla pudding
- 295.73 ml sugar
- 4 eggs, beaten
- 226.79 g sour cream
- 157.80 ml orange juice
- 118.29 ml vegetable oil
- 4.92 ml vanilla extract
- 2.46 ml lemon extract
- 1.23 ml almond extract
- 236.59 ml chopped pecans
- 118.29 ml grated coconut, lightly toasted
-
Glaze
- 236.59 ml powdered sugar
- 14.79 ml butter (melted)
- 2.46 ml vanilla extract
- 29.58 ml milk
directions
- Combine dry ingredients.
- Add liquid ingredients.
- Beat to blend well.
- Fold in pecans and coconut.
- Pour batter into greased and floured bundt pan.
- Bake at 325° for 1 hour and 30 minutes or until tests done.
- Let cake cool 10 minutes before removing from pan.
- Pour glaze over warm cake.
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Reviews
-
This was really delicious and very moist, but I did tinker with the recipe a little bit. I cut the sugar in half and it was still sweet. I had to do substitions based on what I had on hand: pineapple for OJ, plain low fat yogurt for sour cream, 1 tsp coconut extract for almond and lemon, and 1 cup of coconut as I was out of pecans. I skipped the glaze. I will be making this again. This is definitely one to try!
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.