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 This recipe for Coconut Pecan Bundt Cake
submitted by Gary Lee from Houston, Texas.
Coconut Pecan Bundt
Cake
- 4 large eggs
3 cups granulated sugar, divided use
1 cup vegetable oil
3 teaspoons coconut extract, ,divided use
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened flaked coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter or margarine
- Preheat oven to 350°F (175°C)..
- In a mixing bowl, combine eggs, 2 cups
sugar, oil and 2 teaspoons extract; mix well. Combine flour,
baking powder and salt. Add dry ingredient mixture alternately
with buttermilk just until moistened. Stir in coconut and pecans.
Spoon into a greased 10-inch fluted pan. Bake at 350°F for
60 to 70 minutes or until a wooden pick inserted near the center
comes out clean.
- Meanwhile, in a saucepan, combine the
water, butter and remaining sugar. Bring to a boil; cook for
5 minutes. Remove from heat; add remaining extract. Slowly pour
syrup over hot cake. Cool in pan for 4 hours before
removing to a serving plate. Dust with confectioner's sugar if
desired.
Makes 12 servings.
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