Coconut-Pecan Coffee Cake
Coconut-pecan coffee cake is a tropical delight that combines the rich flavors of creamy coconut and crunchy pecans in a moist, fluffy cake. Perfect for breakfast, brunch, or as an afternoon treat, this comforting dessert fills your kitchen with a warm aroma that will make it a family favorite. With its golden crust and sweet topping, every bite transports you to a sunny paradise. Enjoy it alongside your morning coffee or tea for a truly indulgent experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup coconut milk (canned)
- 1 cup chopped pecans (toasted)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch square or round baking pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time.
- Mix in vanilla extract and coconut milk until well combined.
- Fold dry ingredients into the wet mixture until just combined.
- Stir in toasted pecans and pour batter into prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: - For added flavor, use toasted coconut flakes. - Substitute pecans with walnuts or almonds if desired. - Serve with whipped cream or vanilla ice cream for an extra treat.