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Coconut-Pecan Coffee Cake

Makes: 12 servings
Prep 30 mins Bake 325°F 55 mins Cool 1 hr
Coconut-Pecan Coffee Cake
Ingredients
  • 1/2  cup  butter, softened
  • 1  cup  granulated sugar
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 2  eggs
  • 1  teaspoon  vanilla
  • 2 1/4  cups  all-purpose flour
  • 1 8  ounce carton  dairy sour cream
  • 1  Recipe  Coconut-Pecan Topping
  •  Powdered sugar and unsweetened cocoa powder (optional)
Directions

1. Preheat oven to 325 degrees F. Grease and flour a 10-inch fluted tube pan; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour and sour cream, beating on low speed after each addition just until combined.

2. Sprinkle half of the Coconut-Pecan Topping in the prepared pan. Spoon half of the batter in mounds over the coconut mixture; carefully spread evenly. Sprinkle with remaining Coconut-Pecan Topping. Spoon on remaining batter, spreading evenly.

3. Bake for 55 to 65 minutes or until a wooden toothipck inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. If desired, dust cake with a mixture of powdered sugar and cocoa powder.

From the Test KitchenCinnamon-Nut Coffee Cake:
  • Prepare as directed, except omit chocolate pieces and coconut in the Coconut-Pecan Topping and increase pecans to 1 cup.
  • Per piece: 507 cal., 27 g total fat (13 g sat. fat), 86 mg chol., 283 mg sodium, 63 mg carbo., 2 g fiber, 6 g pro.
Coconut-Pecan Topping
Ingredients
  • 1  cup  all-purpose flour
  • 1  cup  packed brown sugar
  • 1  teaspoon  ground cinnamon
  • 1/2  cup  cold butter, cut up
  • 3/4  cup  semisweet chocolate pieces
  • 1/2  cup  flaked coconut
  • 1/2  cup  chopped pecans
Directions

1. In a large bowl combine flour, brown sugar, and ground cinnamon. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs; stir in semisweet chocolate pieces, flaked coconut, and chopped pecans.

Nutrition Facts (Coconut-Pecan Coffee Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 550,
  • Fat, total (g) 28,
  • chol. (mg) 86,
  • sat. fat (g) 16,
  • carb. (g) 71,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 43,
  • pro. (g) 6,
  • vit. A (IU) 632,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 297,
  • Potassium (mg) 181,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Starch () 2,
  • Other Carb () 3,
  • Fat () 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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