Description
Indulge in a slice of this fluffy coconut-pecan coffee cake, where tropical flavors meet nutty crunch, making every bite a delightful treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1 cup coconut milk (full-fat)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a baking dish with butter or nonstick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar together until light and fluffy.
- Add Wet Ingredients: Add eggs one at a time, mixing well after each addition. Stir in the coconut milk until fully incorporated.
- Combine Everything: Gradually add the dry mixture to the wet ingredients while gently folding in shredded coconut and chopped pecans. Be careful not to overmix.
- Bake: Pour the batter into the prepared dish and bake for 30-35 minutes or until golden brown. Check doneness with a toothpick; it should come out clean.
- Serve: Allow the cake to cool slightly before slicing. Serve warm, optionally topped with additional shredded coconut.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 290
- Sugar: 14g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: For added flavor, consider mixing in chocolate chips or a sprinkle of cinnamon. Swap pecans for walnuts if preferred.