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Coconut Pecan Bundt Cake Recipe

Coconut Pecan Bundt Cake Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 350 degrees F.
In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 tsp coconut extract; mix well.
Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened.
Stir in coconut and pecans.
Spoon into a well greased 10 inch tube pan.
Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a saucepan, combine the water, butter and remaining sugar.
Bring to a boil; cook for 5 minutes.
Remove from the heat; add remaining extract.
Slowly pour hot syrup over hot cake.
Cool in pan for 4 hours before removing to serving plate.
Dust with confectioners sugar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	616.26 Kcal (2580 kJ)
Calories from fat	362.56 Kcal
		% Daily Value*
Total Fat	40.28g	62%
Cholesterol	61.89mg	21%
Sodium	142.51mg	6%
Potassium	207.86mg	4%
Total Carbs	60.41g	20%
Sugars	31.21g	125%
Dietary Fiber	3.04g	12%
Protein	7.83g	16%
Vitamin C	0.2mg	0%
Iron	1.3mg	7%
Calcium	62.4mg	6%

Amount Per 100 g
Calories	398.66 Kcal (1669 kJ)
Calories from fat	234.54 Kcal
		% Daily Value*
Total Fat	26.06g	62%
Cholesterol	40.04mg	21%
Sodium	92.19mg	6%
Potassium	134.46mg	4%
Total Carbs	39.08g	20%
Sugars	20.19g	125%
Dietary Fiber	1.96g	12%
Protein	5.07g	16%
Vitamin C	0.1mg	0%
Iron	0.9mg	7%
Calcium	40.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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