Best Coconut Pecan Snack Cake Recipes

BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL

Steps:

• For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl. Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened. Add the pecans and toss to combine. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Line it with parchment paper with a 2-inch overhang on two sides.
• In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a small bowl, stir together the banana and sour cream. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
• Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut. Transfer the mixture to the prepared pan. Top with the streusel mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve.

COCONUT-PECAN SNACK CAKE

Steps:

• Preheat oven to 350.
• Lightly grease and flour 1 13x9 sheet cake pan.
• Add boxed cake mix to large mixing bowl, make a well in the center.
• Add eggs, oil and water to the well.
• Mix on low speed 30 seconds, then medium speed for 1 minute.
• Add entire contents of tub of frosting to the batter.
• Mix frosting into batter on medium speed for 1 additional minute.
• Pour batter evenly into prepared pan.
• Bake for approximately 40-45 minutes or until edges of the cake have begun to pull away from the pan and the center is set.
• Cool in and serve from pan.

BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL

Steps:

• For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl. Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened. Add the pecans and toss to combine. Set aside.For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Line it with parchment paper with a 2-inch overhang on two sides.In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a small bowl, stir together the banana and sour cream. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut. Transfer the mixture to the prepared pan. Top with the streusel mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

COCONUT AND PECAN SNACK CAKE

Steps:

• Preheat oven to 350. Grease pan, put some cake mix in and shake around. Put excess cake mix in the bowl
• Cominb evaporate milk and eggs, then add coconut,
• add cake mix, then pecans. pour into prepared pan
• Bake for 30 to 35 mins, or till toothpick pulls out clean
• make frosting or glaze, apply after cooled down.

BANANA SNACK CAKE WITH COCONUT, CHOCOLATE AND PECAN STREUSEL

Steps:

• For the streusel: Combine the coconut, flour, oats, baking powder, brown sugar and salt in a medium bowl. Add the butter and knead it into the flour mixture with your fingers until it is evenly moistened. Add the pecans and toss to combine. Set aside.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Line it with parchment paper with a 2-inch overhang on two sides.
• In a medium bowl, whisk together the flour, baking powder, salt and baking soda. In a small bowl, stir together the banana and sour cream. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
• Stir in half of the flour mixture, then the banana mixture and then the remaining flour mixture. Fold in the chocolate and coconut. Transfer the mixture to the prepared pan. Top with the streusel mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 40 to 45 minutes. Transfer to a rack to cool completely. Lift the cake out of the pan using the parchment paper and cut into squares to serve.