Description
Indulge in the fluffy layers of coconut-pecan coffee cake, where tropical sweetness meets nutty crunch, making every bite a delightful experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsweetened coconut flakes
- 1 cup chopped pecans (toasted)
- 1 cup granulated sugar (or brown sugar for deeper flavor)
- 2 tsp baking powder
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan with nonstick spray or butter.
- In a large bowl, whisk together flour, baking powder, and sugar until well combined.
- In another bowl, beat the butter until creamy. Add eggs one at a time, mixing well after each addition until light and fluffy.
- Gradually add the dry mixture to the wet ingredients while stirring gently. Avoid overmixing.
- Gently fold in the coconut flakes and chopped pecans into the batter until evenly distributed.
- Pour the batter into the prepared pan and spread it out evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly before transferring to plates. Dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Ensure all ingredients are at room temperature for better mixing. Toasting pecans enhances their flavor; do not skip this step. Feel free to substitute pecans with walnuts or add chocolate chips for variety.