Coconut-Pecan Coffee Cake
Coconut-Pecan Coffee Cake is a scrumptious delight that combines the rich flavors of toasted pecans and sweet shredded coconut in a moist, fluffy cake. Topped with a golden glaze, this cake is perfect for breakfast, brunch, or as an afternoon snack. Its heavenly aroma and taste will evoke cherished family memories. Easy to make and sure to impress, this coffee cake is an ideal companion for your morning coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup chopped pecans (toasted if desired)
- 2 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a rectangular baking pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in milk and vanilla until combined.
- Gradually fold in dry ingredients. Gently stir in coconut and pecans.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 14g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg