Zutaten für Coconut Pecan Pound Cake
- Yellow Cake Mix
- Instant Vanilla Pudding
- Sugar
- Eggs
- Sour Cream
- Orange Juice
- Vegetable Oil
- Vanilla Extract
- Lemon Extract
- Almond Extract
- 1 cup toasted pecans
- 1 cup sweetened shredded coconut
- Powdered Sugar
- Butter
- Milk
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Zubereitung von Coconut Pecan Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, combine 1 box (15.25 oz) yellow cake mix, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Add 1/2 cup (1 stick) unsalted butter, softened, 4 large eggs, 1 cup buttermilk, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
- Gently fold in 1 cup toasted pecans and 1 cup sweetened shredded coconut.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at the 60-minute mark.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze (recipe below). Once the cake is completely cool, drizzle the glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
178g
Fat
30g
Carbs
19g
