Best Coconut Pecan Coffee Cake Recipes

COCONUT-PECAN COFFEE CAKE

Coconut-Pecan Coffee Cake image

I've learned to keep copies of the recipe on hand when I serve this moist and satisfying coffee cake. It has a nice level of coconut flavor from the pudding mix. -Beth Tropeano, Charlotte, North Carolina

Provided by Taste of Home

Time 50m

Yield 15 servings.

Number Of Ingredients 11

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant coconut cream pudding mix
1 teaspoon vanilla extract
FILLING:
1/2 cup chopped pecans
1/3 cup sugar
1/2 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

Prepare cake mix batter according to package directions, adding pudding mix and vanilla; set aside. In a small bowl, combine the pecans, sugar and cinnamon., Spread half of the cake batter into a greased 13x9-in. baking pan. Sprinkle with half of filling. Top with remaining batter and filling., Bake at 350° for 34-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. In a small bowl, combine the glaze ingredients until smooth. Drizzle over warm coffee cake.

Nutrition Facts : Calories 296 calories, Fat 11g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 0 fiber), Protein 2g protein.

COCONUT PECAN COFFEE CAKE

Coconut pecan coffee cake image

This one is for all you coconut lovers out there.Source Unknown

Provided by Lynnda Cloutier

Categories Cakes

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoons salt
two eggs
1 teaspoon vanilla
2 1/4 cups flour
1 cup sour cream, 8 ounces
coconut pecan topping, recipe follows

Steps:

1. preheat oven to 325°. Grease and flour a 10 inch fluted tube pan; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until well combined scraping sides of bowl occasionally.
2. Add eggs one at a time beating well after each addition. Beat in vanilla. Alternately add flour and sour cream, beating on low speed after each addition just until mixed.
3. Sprinkle half of the coconut pecan topping in the prepared pan. Spoon half of the batter in mounds over the coconut mixture; carefully spread evenly. Sprinkle with remaining batter spreading evenly.
4. Bake for 55 to 65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. Makes 12 servings.
5. Coconut pecan topping: in a medium bowl, stir together 1 cup flour, 1 cup packed Brown sugar, and 1 teaspoon ground cinnamon. Using a pastry blender, cut in 1/2 cup cold butter until mixture resembles coarse crumbs. Stir in 3/4 cup semi sweet chocolate pieces, 1/2 cup flaked coconut, and 1/2 cup chopped pecans.