Coconut, Pecan Apple Cake
A moist, flavorful apple cake infused with shredded coconut and chopped pecans, perfect for dessert or tea time, appealing to those who love fruity, nutty baked treats.
Ingredients
Instructions
- Grease and flour a tube pan; set aside.
- Blend eggs, oil, and sugar until creamy.
- Add flour gradually and mix well to form a stiff batter.
- Fold in chopped apples, shredded coconut, and chopped pecans.
- Pour batter into the prepared tube pan.
- Bake at 350°F (175°C) for 1 hour.
- Remove from oven and let cool for about 30 minutes before removing from the pan.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the whites until stiff peaks form before folding them into the batter. If you don't have pecans, walnuts or almonds can be great substitutes. Additionally, using a mix of sweet and tart apples can enhance flavor complexity. Ensure all ingredients are at room temperature for better blending.
Serving Suggestions
This cake is delightful on its own, but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve it with a drizzle of caramel sauce or alongside a cup of coffee or tea. It also makes a wonderful dessert for gatherings, complementing dishes like Cran-Orange Delight Cake.
Storage & Reheating
Store leftover Coconut Pecan Apple Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut, Pecan Apple Cake contains roughly 740 calories, with 8g protein, 70g carbohydrates, and 51g fat. It is an excellent source of vitamin C (30% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of protein and iron. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples?
Absolutely! Mixing different varieties of apples can enhance the flavor of the cake. Tart apples like Granny Smith will add a nice contrast to the sweetness, while sweeter apples like Fuji or Honeycrisp will make the cake even more delicious.
How do I prevent the cake from sticking to the pan?
To ensure the cake doesn't stick, be generous with greasing the tube pan and dust it with flour after greasing. Alternatively, you can use baking spray that contains flour for added assurance. Allow the cake to cool in the pan for 30 minutes before inverting it.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. In fact, it often tastes better the next day as the flavors meld together. Just make sure to store it properly in an airtight container to keep it fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).