Southern Coconut Pecan Bundt Cake
Purely southern coconut pecan Bundt cake is a delicious and moist dessert. Perfect for everyday and celebrations.
Servings: 12 slices
Ingredients
Cake
- 1 cup butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup buttermilk
- ½ cup chopped and toasted pecans see notes
Frosting
- 1 8-ounce package cream cheese room temperature
- 4 tablespoons butter room temperature
- ¼ cup sour cream
- 2 cups confectioners’ sugar
- 1 cup sweetened flaked coconut
Instructions
- Preheat oven to 350°F. Prepare a 12 cup Bundt pan; grease every crevice including the cone with shortening then dust with flour. Ensure that the entire pan is coated with flour. Shake out the excess flour. Or use baking spray with flour to coat Bundt pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until light and fluffy. Add the eggs, one at a time, beating in each until combined. Beat in the sour cream.1 cup butter, 2 cups granulated sugar, 4 large eggs, 1/2 cup sour cream
- Add the vanilla extract. Stir until combined.1 teaspoon vanilla extract
- Sift together the all-purpose flour, baking powder, baking soda, salt and nutmeg in a separate bowl. Set the stand mixer to low speed and slowly add the sifted dry ingredients to the creamed mixture, alternating with the buttermilk. Mix only until combined. Begin and end with the sifted dry ingredients.2 1/2 cups all-purpose flour, 2½ teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 1 cup buttermilk
- Stir in the chopped and toasted pecans.1/2 cup chopped and toasted pecans
- Spread batter in the prepared Bundt pan.
- Bake at 350°F for 50 minutes or until a toothpick inserted into the cake comes out clean.
- Cool in pan for 10 minutes. Turn out cake from pan onto a wire rack and cool completely.
- For the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Stir in sour cream. Gradually beat in confectioners’ sugar until smooth. If frosting isn't pourable, add a small amount of milk until it is. Pour over cooled cake. Let frosting drip down the sides of the cake.1 8-ounce package cream cheese, 4 tablespoons butter, 1/4 cup sour cream, 2 cups confectioners’ sugar
- Pat coconut onto sides and top of Bundt cake. Be liberal with it. Use more coconut, if needed.1 cup sweetened flaked coconut
- Store in the refrigerator tightly covered, up to 3 days.
Notes
How to toast pecans - place the chopped pecans onto a cookie sheet and bake for ten minutes at 350℉. Stir them halfway through cooking. When finished, remove from the oven and let them cool to room temperature before adding to the cake batter.