Coconut Pecan Bundt Cake
A moist, rich bundt cake featuring coconut and pecans, sweetened with coconut pudding and icing, perfect for gatherings or special occasions with a tropical flavor.
Ingredients
Instructions
- Mix cake mix, eggs, water, oil, pudding mix, and sour cream together really well.
- Stir in the coconut pecan icing until fully incorporated.
- Pour the batter into a greased and floured bundt pan.
- Bake at 350°F (175°C) for 45 minutes to an hour, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
To enhance the coconut flavor, consider adding shredded coconut to the batter or using coconut oil instead of regular oil. If you don't have instant coconut pudding mix, vanilla pudding can be a suitable substitute. Make sure to mix the batter thoroughly for a light texture. For a fun twist, serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a cup of coffee or tea. For an added touch, serve with fresh fruit or a scoop of ice cream. It’s also great for celebrations or as a dessert alongside American recipes like Ahmads Cheesecake or Chocolate Polar Bears.
Storage & Reheating
Store any leftover Coconut Pecan Bundt Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds for a deliciously moist treat.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Pecan Bundt Cake contains roughly 917 calories, with 11g protein, 141g carbohydrates, and 35g fat. It is an excellent source of calcium (29% of the Daily Value) and protein (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 949mg per serving (41% of the Daily Value).
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 a different type of cake mix?
Yes, you can experiment with other flavors of cake mix, such as chocolate or vanilla. However, keep in mind that the overall flavor and texture may change slightly. A chocolate mix could create a nice contrast with the coconut and pecan icing.
What if I don't have coconut pecan icing?
If coconut pecan icing is unavailable, you can make a simple frosting using cream cheese, powdered sugar, and shredded coconut. This will mimic the flavors and texture while still providing a delicious topping for your bundt cake.
Can I freeze the bundt cake?
Yes, you can freeze the bundt cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will last up to three months in the freezer. Thaw in the refrigerator overnight before serving.
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).