Decadent Coconut-Pecan Coffee Cake Recipe to Savor

Indulging in a slice of coconut-pecan coffee cake is like wrapping yourself in a warm, cozy blanket on a cool morning. The soft crumb, the crunchy pecans, and the tropical sweetness of coconut create a symphony of flavors that can make even the grumpiest morning person crack a smile. Picture yourself sitting at your kitchen table, a steaming cup of coffee in hand, while this decadent treat fills the air with its tantalizing aroma.

Remember those weekends spent lounging around the house, where breakfast was more of an art form than just a meal? This coconut-pecan coffee cake takes you back to those moments, perfect for brunch gatherings or lazy afternoons when you want something sweet to enjoy without too much fuss. It’s not just cake; it’s an experience that promises to awaken your taste buds and fill your heart with nostalgia.

Ingredients for coconut-pecan coffee cake

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: You’ll need about 2 cups for a light and fluffy texture; sift it for best results.
• Sugar: Use granulated sugar for sweetness; brown sugar can add depth if you’re feeling adventurous.
• Baking Powder: Essential for leavening; make sure it’s fresh so your cake rises beautifully.
• Salt: Just a pinch enhances all the flavors; don’t skip this step—it’s crucial!
• Unsalted Butter: At room temperature, about 1 cup is best for richness and moisture.
• Eggs: Two large eggs help bind everything together and add structure to the cake.
• Coconut Milk: A cup of creamy coconut milk gives that tropical flair—don’t be shy with it!
• Shredded Coconut: Sweetened shredded coconut adds chewy goodness; use unsweetened if you prefer less sweetness.
• Pecans: Chopped pecans bring crunch and flavor; toast them lightly before adding for extra richness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make coconut-pecan coffee cake

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease a baking pan (9×13 inches works perfectly) with non-stick spray or butter.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set this mixture aside as we prepare our wet ingredients.

Step 3: Cream Butter and Sugar

In another bowl, cream the unsalted butter with sugar until light and fluffy—this should take about three minutes. The mix should look like clouds on a sunny day!

Step 4: Add Eggs and Coconut Milk

Add the eggs one at a time, mixing well after each addition. Pour in the coconut milk slowly while continuing to blend until everything is smooth.

Step 5: Combine Mixtures

Gradually add your dry ingredients into the wet mixture until just combined. Don’t over-mix! Fold in the shredded coconut and chopped pecans gently.

Step 6: Bake

Pour the batter into your prepared baking pan. Bake in the preheated oven for about 35-40 minutes or until golden brown on top and a toothpick inserted comes out clean.

Let it cool slightly before slicing! Transfer to plates and serve warm with an extra sprinkle of toasted pecans on top for that finishing touch. Enjoy every bite of this delightful coconut-pecan coffee cake!

Perfecting the Cooking Process

Start by preheating your oven and preparing your baking pan. Mix the dry ingredients first, then cream the butter and sugar before adding eggs and vanilla. Finally, fold in the shredded coconut and pecans for that perfect blend of flavors.

Add Your Touch

Feel free to swap out pecans for walnuts or add chocolate chips for an extra layer of indulgence. You can also use almond extract instead of vanilla if you’re feeling adventurous. Customize it to match your taste buds!

Storing & Reheating

Store any leftover coconut-pecan coffee cake in an airtight container at room temperature for up to three days. To reheat, pop a slice in the microwave for 15-20 seconds for that fresh-baked warmth.

Sometimes, I bake this coconut-pecan coffee cake during rainy afternoons. The smell wafts through my house like a cozy blanket, instantly cheering everyone up!

FAQs

What ingredients do I need for coconut-pecan coffee cake?

To make a delightful coconut-pecan coffee cake, you will need all-purpose flour, granulated sugar, baking powder, and salt. Additionally, gather unsweetened shredded coconut, finely chopped pecans, eggs, milk, vanilla extract, and unsalted butter. Each ingredient contributes to the rich flavor and texture of the cake. The combination of coconut and pecans creates a nutty sweetness that pairs beautifully with your morning coffee or as an afternoon snack. Ensure you have fresh ingredients for the best results.

How long does it take to bake coconut-pecan coffee cake?

Baking coconut-pecan coffee cake typically takes around 30 to 40 minutes in a preheated oven at 350°F (175°C). It’s essential to check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. After baking, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This will help prevent sticking and ensure a perfect texture.

Can I store leftover coconut-pecan coffee cake?

Yes, you can store any leftover coconut-pecan coffee cake. To maintain its freshness, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Stored this way, the cake can last for up to five days at room temperature or up to two weeks in the refrigerator. For longer storage, consider freezing individual slices. Simply wrap them well and place them in a freezer-safe bag or container.

Can I modify the recipe for coconut-pecan coffee cake?

Absolutely! You can modify the coconut-pecan coffee cake recipe based on your preferences. For example, substitute half of the all-purpose flour with whole wheat flour for added nutrition. You can also replace granulated sugar with brown sugar for a deeper flavor. If you’re looking for more moisture, consider adding sour cream or Greek yogurt. Experimenting with flavors like almond extract or chocolate chips can also enhance your cake experience.

Conclusion for coconut-pecan coffee cake

In conclusion, making a delicious coconut-pecan coffee cake is straightforward and rewarding. With simple ingredients like flour, sugar, coconut, and pecans, you can create a delightful treat perfect for any time of day. Remember the baking time of 30 to 40 minutes and ensure proper storage methods if you have leftovers. Feel free to experiment with variations to suit your taste buds better! Enjoy this flavorful coffee cake alongside your favorite beverage for an unforgettable experience!

Print

Coconut-Pecan Coffee Cake

• Author: Christina
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Coconut-pecan coffee cake is a delightful treat that combines moist, fluffy cake with crunchy pecans and tropical coconut, perfect for brunch or an afternoon pick-me-up.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (room temperature)
• 2 large eggs
• 1 cup coconut milk
• 1 cup shredded coconut (sweetened or unsweetened)
• 1 cup chopped pecans (toasted for extra flavor)

---

Instructions

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray or butter.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Cream Butter and Sugar: In another bowl, cream the unsalted butter with the granulated sugar until light and fluffy (about three minutes).
4. Add Eggs and Coconut Milk: Add the eggs one at a time, mixing well after each addition. Gradually pour in the coconut milk while blending until smooth.
5. Combine Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix. Fold in the shredded coconut and chopped pecans.
6. Bake: Pour the batter into your prepared baking pan. Bake for about 35-40 minutes or until golden brown on top and a toothpick inserted comes out clean.
7. Serve: Allow to cool slightly before slicing. Serve warm with an extra sprinkle of toasted pecans on top.

---

---

Nutrition

• Serving Size: 1 slice (approx. 85g)
• Calories: 320
• Sugar: 15g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg

Keywords: For added flavor, substitute half of the all-purpose flour with whole wheat flour. Experiment by adding chocolate chips or using almond extract in place of vanilla. Store leftovers in an airtight container at room temperature for up to three days.