Coconut Pecan Pound Cake

I made this cake for Christmas........I normally don't make pound cakes for Christmas but when I was watching The Chew (my favourite daytime show) I knew I had to bake this cake. They were gobbling it down and saying how absolutely delicious this was....and trust me it is.

It is crusty on the outside with the syrup that gets carmelized and crunchy and soft inside. You can really taste the coconut and then sometimes in a bite a piece of pecan.....yummm.

Coconut Pecan Pound Cake

(Source; Daphne Oz of The Chew)

Batter: 

4 eggs
2 cups sugar
2 sticks butter
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1 cup buttermilk (I used lowfat)
1 cup flaked coconut, unsweetened
1 cup pecan pieces (or chopped)
1 tsp vanilla extract

Glaze:

1/2 c water
2 Tbsp butter
1 cup sugar
1/2 tsp vanilla extract

Prehat oven to 350 degrees.  Grease and flour bundt or other pan. 
In a large bowl, combine eggs, sugar and butter and beat with an electrical mixer until light and fluffy, approximately 3 minutes.  
In a separate bowl, combine flour, baking powder and salt. 
Add dry ingredients alternately with buttermilk in three parts to batter, mix gently until just moistened. 
Stir in coconut and pecans.
 Pour batter into cake pan, bake for 60 minutes, or until knife inserted in the center comes out clean.
Five minutes before cake is finished baking, make the glaze. 


Combine water, butter and sugar in a saucepan and bring to a boil.
Reduce heat, stir well and cook for 5 additional minutes. Remove from heat, and stir in the vanilla extract. 
Slowly pour half of the syrup over the cake,  invert cake onto serving plate.
Pour remaining syrup over the top and sides. 
Can dust top with confectioner's sugar or serve as is - let it sit for at least 10 minutes, serve warm!!


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