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Butter Pecan Coconut Bundt Cake
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What makes this cake so incredibly moist? It's the frosting that is baked right in with the cake mix!
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
1 comment
ingredients
3/4 cup broken or chopped pecans
1 box (15-17 ounce size) butter pecan cake mix, or yellow cake
3/4 cup vegetable oil
1 cup water
4 eggs, beaten well
1 can (16 ounce size) pecan coconut frosting
directions
Preheat the oven to 325 degrees F. Grease a Bundt pan.
Sprinkle 1/4 cup of the pecans in the bottom of the prepared Bundt pan and set aside.
Combine the cake mix, oil, water, eggs, and frosting in a mixing bowl. Beat on medium speed with an electric mixer for 2 minutes. Stir in the remaining pecans.
Transfer the batter to the Bundt pan. Place the pan in the oven and bake at 325 degrees F for 50-60 minutes or until done.
Remove the pan from the oven and let cool for 10 minutes then invert the pan onto a cooling rack and remove the cake. Let cool completely then frost as desired or sprinkle with powdered sugar.
recipe tips
For added flavor, toast the pecans before adding them to the batter.
Let the cake cool completely before frosting to avoid melting the frosting.
Experiment with different frostings or toppings such as coconut flakes or caramel drizzle.
Sprinkle some toasted coconut on top of the frosting.
Make sure to mix the batter just until combined to help maintain moisture.
If you like a more intense coconut flavor, try using coconut milk in place of some of the water.
common recipe questions
What is a Bundt cake?
A Bundt cake is a type of cake that is baked in a Bundt pan, which has a distinctive fluted, ring-shaped design.
What can I do if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a tube pan or a loaf pan instead. Keep in mind that baking time may vary, so be sure to check for doneness regularly.
Can I use a different type of cake mix?
You can substitute butter pecan cake mix with other flavors, such as yellow or vanilla cake mixes. This will slightly alter the taste of the cake, but it can still be delicious.
What if I want to make this cake without nuts?
You can simply omit the pecans altogether and use a different frosting (without nuts). You might want to consider adding extra coconut or chocolate chips for added texture and flavor.
Can I use butter instead of vegetable oil?
You can substitute melted butter for vegetable oil in the recipe. This will give your cake a richer flavor, but make sure it cools slightly before mixing it with the other ingredients.
What other type of frosting pairs well with this cake?
Cream cheese frosting, chocolate ganache, or a simple glaze made with powdered sugar and milk can complement the flavors of the butter pecan coconut Bundt cake.
How should I store the leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week.
Can this cake be frozen?
Yes, this cake freezes well. Make sure it is completely cool, then wrap it tightly in plastic wrap and foil before storing in the freezer for up to 3 months.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). The edges of the cake should also start to pull away from the sides of the pan.
Do I have to let the cake cool in the pan before inverting it?
Yes, letting the cake cool in the pan for about 10 minutes allows it to firm up slightly, making it easier to invert without breaking.
Can I add additional flavors to the batter?
You can customize the flavor by adding vanilla extract, chocolate chips, or additional coconut flakes to the batter for an extra twist.
tools needed
Bundt Pan: For baking the cake in a distinctive ring shape. It is important to grease the pan thoroughly for easy removal of the cake once baked.
Mixing Bowl: To combine the cake mix, vegetable oil, water, eggs, and frosting.
Electric Mixer: For beating the cake batter on medium speed for two minutes, so that the mixture is well combined and smooth.
Measuring Cups: For measuring the vegetable oil and water.
Rubber or Silicone Spatula: Helpful for scraping down the sides of the mixing bowl and for transferring the batter properly into the Bundt pan.
Cooling Rack: Allows the cake to cool evenly after baking.
Knife or Offset Spatula: If frosting the cake, one may be needed to spread the frosting evenly over the cooled cake.
nutrition data
370 calories, 24 grams fat, 37 grams carbohydrates, 4 grams protein per serving.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
March 20, 2013
MY CAKE TURNED OUT BEAUTIFUL. FOLLOWED THE DIRECTIONS ON THE RECIPE. IT TURNED OUT GREAT!!!!
March 29, 2012
YOU MUST USE BUNDT PAN. I DON'T SPRINKLE PECANS ON BOTTOM OF PAN, I DO USE MARGARINE AND THEN FLOUR THE PAN. I COOK AT 350 DEGREES FOR 45 MINUTES. MOST HELPFUL HINT: DO WAIT TIL CAKE COMPLETELY COOLS BEFORE FLIPPING IT OVER. THIS KEEPS IT FROM TEARING. SPRINKLE WITH POWDERED SUGAR AFTER IT IS COMPLETELY COOLED... THIS IS A SUPER GREAT RECIPE.
Cake batter was very thin...was concerned even as I was putting into the oven. The cake had a great flavor but it was extremely crumbly. I couldn't even cut a piece without it falling apart. If I try again, I would cut eggs back to 3 and probably just use 1/2 cup of water.
May 16, 2008
Have been making this recipe for years, everyone always ask for the recipe.