• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipe Index
  • About
  • Contact
  • Privacy Policy
Celebrating Sweets
  • All Recipes
  • Dessert
    • Brownies & Bars
    • Cake & Cupcakes
    • Cookies
    • Ice Cream/Frozen Desserts
    • Pies & Tarts
  • Drinks & Cocktails
  • Main Dishes
  • Breakfast
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Fall Favorites
  • Holiday Recipes
  • Drinks & Cocktails
  • About
  • Privacy Policy
×

Home » Cake & Cupcakes » Coconut Pecan Pound Cake

Coconut Pecan Pound Cake

Published: Nov 2, 2013 · Modified: Aug 20, 2020 by Allison · 2 Comments

  • Share
  • Email
Jump to Recipe

A moist coconut pound cake studded with toasted pecans and finished with a sticky coconut glaze.

Slice of cake on a white plate with a cup of coffee.
I will confess that I’m not usually a fan of pound cake. It always seems kind of “blah” to me, like something is lacking. Although, as soon as I saw a recipe for coconut pecan pound cake in this book I knew I had to try it.

The coconut and pecan flavors really make this cake stand out and it is is so much better than any other pound cake I’ve had before. I really enjoyed the sticky coconut glaze that gets poured on top. The glaze gets slightly absorbed into the cake, making it extra moist and adding a little extra sweetness. I enjoyed this cake best slightly warm from the oven, but it will keep tightly covered at room temperature for several days.

Slice of cake on a white plate with a cup of coffee.

Coconut Pecan Pound Cake

A moist coconut pound cake studded with toasted pecans and finished with a sticky coconut glaze.
5 from 2 votes
Print Pin SaveSaved!
Course: Breakfast, Dessert
Cuisine: Dessert
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 597kcal
Author: Allison - Celebrating Sweets

Ingredients

Cake:

  • 10 tablespoons butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 ¼ cups all purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup coconut milk
  • 1 cup sweetened shredded coconut, (you can use unsweetened, but if so, add an additional ¼ cup granulated sugar)
  • ¾ cup chopped toasted pecans

Coconut Glaze:

  • ¼ cup coconut milk
  • 1 tablespoon butter
  • pinch of salt
  • ⅓ cup granulated sugar

Instructions

For the cake:

  • Preheat oven to 350. Butter or spray a standard sized loaf pan and set it aside.
  • Beat butter and sugar until light and fluffy, several minutes. Add eggs, one at a time, being sure that each egg is thoroughly mixed in before adding the next. Once the eggs are mixed in, beat in the vanilla and almond extracts.
  • In a separate bowl, combine flour, baking powder and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk. You should begin and end with the dry ingredients. Once thoroughly incorporated, fold in the shredded coconut and pecans.
  • Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. You can cover the loaf with foil partway through cooking if the top is getting too brown. Be sure not to overcook this. I would suggest checking it with a toothpick every 5 minutes once it's been in for 45 minutes. Once the cake has been removed from the oven, immediately begin the glaze.

For the glaze:

  • Combine coconut milk, butter, salt and sugar in a saucepan over medium-high heat. Bring to a boil, reduce heat and simmer for 5 minutes, whisking often. The glaze will reduce and become thick and syrupy. Carefully remove the warm cake from the loaf pan and place it on a rack set over foil or parchment paper. Pour the glaze evenly over the pound cake, allowing it to drip down the sides. Let the cake sit for 10 minutes and then serve.

Nutrition

Calories: 597kcal | Carbohydrates: 68g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 102mg | Sodium: 340mg | Potassium: 236mg | Fiber: 2g | Sugar: 38g | Vitamin A: 570IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 3.3mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
« Soft Pretzel Bites with White Cheddar Dipping Sauce
3 Ingredient Chocolate Peppermint Cookies (Homemade Thin Mints) »

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Ashley

    July 25, 2019 at 11:46 am

    5 stars
    I’m obsessed with coconuts and pecans and this bread was exactly what I was craving. Will make again, so good!

    Reply
  2. wilhelmina

    July 25, 2019 at 12:04 pm

    5 stars
    We totally loved this bread! Will be making it again soon!

    Reply

Primary Sidebar

About

aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

Dessert Recipes

Sugar cookies decorated to look like a spider on an orange napkin.

Halloween Spider Cookies

White bowl with a brownie inside, topped with vanilla ice cream and caramel sauce.

Gooey Brownie Sundae (for two)

Stack of Peanut Butter Cup Magic Cookie Bars with Milk in the Background

Peanut Butter Cup Magic Cookie Bars

Three glass jars filled with buttermilk sitting on a wood board.

How To Make Buttermilk Substitute (5 options)

Three chocolate cookies stacked on a white plate.

Chocolate Cookies

Stack of M&M Cookie Bars

M&M Cookie Bars

More Dessert Recipes...

Popular Recipes:

Stack of almond croissants on a white plate.

Almond Croissants (shortcut recipe)

Closeup of chocolate chip cookies with melty chocolate chips.

Small Batch Chocolate Chip Cookies

Loaf of banana nut bread cut open on a piece of parchment paper.

Banana Nut Bread

Stack of three banana pancakes on a white plate.

Brown Sugar Banana Pancakes

A sandwich sitting on top of a wood cutting board.

Slow Cooker French Dip Sandwiches

Closeup of sweet potato casserole on a white plate.

Sweet Potato Casserole with Marshmallows & Streusel

More Popular Recipes...

Never Miss a Recipe

Get NEW POSTS delivered to your inbox!

Thank you!

You have successfully joined our subscriber list.

.
Logo for country living, food network, buzzfeed, msn, delish, good housekeeping

Footer

Connect With Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright 2013-2022 Celebrating Sweets

All images and content are copyright protected. Please contact me for permission to use my original images. If you want to republish a recipe, please re-write it in your own words, or link back to my post for the recipe.