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
- 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
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with non-stick spray or butter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Cream Butter and Sugar: In another bowl, cream the unsalted butter with the granulated sugar until light and fluffy (about three minutes).
- 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.
- 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.
- 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.
- 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.