Coconut Pecan Bundt Cake Recipes

Steps:

• In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 tsp coconut extract; mix well.
• Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened.
• Stir in coconut and pecans.
• Spoon into a well greased 10 inch tube pan.
• Bake for 60 to 70 minutes or until a toothpick 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 the heat; add remaining extract.
• Slowly pour hot syrup over hot cake.
• Cool in pan for 4 hours before removing to serving plate.
• Dust with confectioners sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
• Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
• Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
• Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

Steps:

• Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
• Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
• In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
• In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
• Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
• Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
• Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
• Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
• Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.

Steps:

• 1. (You will need the ingridients that your cake mix calls for) Mix you cake mix and all that it calls for in a mixing bowl. NEXT: Add the coconut pecan frosting into the cake batter. Grease your bundt pan well and pour your mixture in. Bake as directed on the cake mix box for the bundt cook time. Check your cake by poking it with a tooth pick. If the tooth pick comes out clean your cake is done.
• 2. Let the cake cool and serve its awesome!