Description
Make a delicious Pecan Pound Cake. This cake features a blend of butter, sugar, and toasted pecans.
Ingredients
Scale
- 1–1/2 cups butter, softened
- 3–3/4 cups confectioners’ sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2–1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 2/3 cup chopped pecans, toasted
Instructions
- Preheat oven to 325°.
- In a large bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes.
- Add eggs, 1 at a time, beating well after each addition. Add vanilla.
- Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans.
- Pour into a greased and floured 10-in. tube pan; spread evenly.
- Bake until a toothpick inserted in the center comes out clean, 60-65 minutes.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- If desired, dust with confectioners’ sugar and serve with ice cream.
Notes
- Serve with butter pecan ice cream.
- Dust with confectioners’ sugar for added sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg