Coconut-Pecan Coffee Cake
A moist, flavorful coffee cake with coconut and pecans, perfect for breakfast or brunch, offering a sweet, nutty taste with a tender crumb that appeals to all ages.
Ingredients
Instructions
- Mix all ingredients well (about 2 minutes).
- Pour batter into a greased and floured or greased and sugared Bundt pan.
- Bake at 350°F for about 1 hour.
- Allow the cake to cool in the pan for about 10 minutes.
- Remove the cake from the pan and let it cool completely on a plate.
- Optional: Apply a glaze on the cake after it has cooled or while still warm.
Nutrition & Diet Analysis (per serving)
741
kcal
37% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Tree nuts
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).
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).