Real Recipes From Real Home Cooks ®

texas size orange coconut pecan pound cake

(3 ratings)
Recipe by
Rose Mary Mogan
Sauk Village, IL

I created this recipe, just so I could use my new 30 cup capacity Bundt pan. The recipe may be a bit ambitious & time consuming for some cooks but it is well worth your efforts. With my step by step PICTURE INSTRUCTIONS YOU SHOULD HAVE NO PROBLEMS. If you don't have a 30 cup bundt pan, you may want to use 2 bundt pans or divide the recipe in half. I wanted the recipe to be over the top, & one to be remembered and I think I acheived that goal. I wanted the frosting to also be just as memorable and one that would compliment the cake in a positive way. So try it, and you be the judge.

(3 ratings)
yield serving(s)
prep time 1 Hr 15 Min
cook time 2 Hr 5 Min
method Bake

Ingredients For texas size orange coconut pecan pound cake

  • 12 lg
    eggs, separated (room temperature)
  • 1 lb
    butter softened room temperature
  • 2 md
    oranges (zest only) save oranges for garnish
  • 4 c
    all purpose flour (sifted 2 times)
  • 4 c
    granulated sugar
  • 1 sm
    box orange jello gelatine
  • 2 c
    heavy whipping cream
  • 2 Tbsp
    orange extract
  • 2 c
    chopped pecans
  • 1 1/2 c
    unsweetened coconut
  • 2 c
    golden raisins (covered with water & microwaved for 5 minutes cooled & drained)
  • 2 lb
    powdered sugar
  • 1 lb
    cream cheese softened, room temperature
  • 2 stick
    butter softened room temperature
  • 1 1/2 c
    orange marmalade
  • 1 Tbsp
    orange extract
  • 1 1/2 c
    chopped pecans
  • 1 c
    unsweetened coconut
  • 2 md
    oranges (sliced thin) saved from above)

How To Make texas size orange coconut pecan pound cake

  • 1
    Preheat oven to 300 Degrees F. Have patience, this is going to take a while to create perfection, it will be worth all of your efforts. This is the 30 cup bundt pan that I used. In case you are wondering The pan was ordered from The place to order the pan is, it is a huge store located in Phidelphia all FOOD/COOKING RELATED ITEMS. Click on Bundt pans, then go near the bottom, and you will find the 30 cup capacity one. All the pans list the capacity, but the one near the bottom is the one I used for this recipe. Good Luck, shipment is very fast. I ordered on Monday, & had my pan by Thursday.
  • 2
    In your large mixing bowl, add the softened butter, and beat till it comes together & is very creamy.
  • 3
    Measure out sugar into a medium size bowl, then add the orange gelatin and stir TO blend.
  • 4
    Gradually add sugar mixture to softened butter, and continue to beat till nice and creamy, and no granules remain, about 12 minutes.
  • 5
    Add yolks one at a time, beating well after each addition.
  • 6
    Measure out flour into a sifter and sift into another bowl at least 2 times. This will lighten the cake batter.
  • 7
    Gradually begin to add flour to the creamed mixture, but alternate with the whipping cream. I showed 1 unit in the pix but I used 2 cups.
  • 8
    Add orange zest.
  • 9
    Add orange extract and continue beating to blend.
  • 10
    Combine chopped pecans with unsweetened coconut and add to cake batter. Beat till blended.
  • 11
    At this point I had to switch to a much larger bowls and you may need to also. I finished the cake by hand using a spatula, or you can use a large spoon.
  • 12
    After switching to a larger bowl, add the drained raisins, and then blend together in the mixing bowl.
  • 13
    Now with a clean beater, beat the egg whites till they form stiff peaks, if it is a rainy day the peaks will not get too stiff.
  • 14
    Add beaten egg whites to bowl, and gently FOLD egg whites into cake batter,by going from top to bottom all the while slowly turning the bowl. THE PURPOSE OF THE BEATEN EGG WHITE IS TO INCORPORATE AIR INTO THE CAKE BATTER TO MAKE IT LIGHTER.
  • 15
    Spray cake pan with Bakers Joy or use soften butter & dust with flour, shake out any excess flour. Make sure all the sides, bottom and the tube are coated.
  • 16
    Pour Cake batter evenly into cake pan and smooth out top of cake with a spatula or back of a spoon. You should have at least 2 inches of space in pan to allow for cake to rise during baking.
  • 17
    Place cake in preheated 300 degree F. oven, and bake for 2 hours and 5 minutes, or till tooth pick or dry strand of spaghetti inserted into middle of cake comes out clean. DO NOT OPEN OVEN DOOR DURING THE FIRST HOUR OR SO OF BAKING. IF USING 2 BUNDT PANS CHECK AFTER THE FIRST HOUR AND 15 MINUTES.
  • 18
    When cake is done, remove from oven & allow to sit at least 15 minutes, till cake pulls away from the walls of the cake pan.Note the depth of the cake batter in Step #16, when compared to Step #18, & how much the cake rose during baking.
  • 19
    Place a large platter over top of cake pan and invert onto platter.
  • 20
    LET CAKE COOL COMPLETELY BEFORE FROSTING. I left mine out over night and made frosting the next morning.
  • 21
    TO PREPARE FROSTING: Add butter & powdered sugar to a medium size bowl, & beat till smooth and creamy. Then add orange extract and orange marmalade and beat again till blended. Now add unsweetened coconut, & chopped nuts. If mixture is too stiff, add heavy whipping cream 1 tablespoon at a time, till desired spreading consistency is reached. Now you are ready to frost and garnish your cake if desired.This frosting is the ideal amount if frosting 2 cakes, otherwise save left overs for cupcakes or another day, or divide recipe in half refrigerate or freeze leftovers till needed.
  • 22
    Slice and serve to guest. Enjoy the compliments.