Toasted Butter Pecan Coconut Pound Cake w/Frosting

★★★★★ 2 Reviews
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

I created this cake for my daughter Briana. My husband Dan & I spent the July 04th holiday with her in Ohio. She loves pecan pie, & I have a recipe in my cookbook that is her absolute favorite, but I wanted the cake to be one she would remember for years to come. Toasting the pecans added the extra punch in flavor that the cake needed, & toasting the coconut, really gave the cake an impressive presentation. It was moist, full of flavor,& not too sweet, but the frosting with the toasted pecans complimented the sweetness of the cake. It is worth ALL THE TIME NEEDED TO CREATE A WINNER.

serves 16 or more depending on portion size
prep time 1 Hr
cook time 1 Hr 30 Min
method Bake


  • 1 lb
    butter, softened to room temperature
  • 12 lg
    eggs, separated and room temperature
  • 1 1/2 c
    white sugar
  • 2 c
    brown suar, firmly packed
  • 4 c
    all purpose flour, sifted
  • 1 1/2 Tbsp
    baking powder
  • 1 Tbsp
    vanilla bean paste ( or vanilla extract)
  • 1 Tbsp
    butter pecan flavoring or butter flavoring
  • 1 sm
    box butterscotch pudding mix (3.5 oz) (i used cook & serve)
  • 1 c
    sour cream (room temperature)
  • 1 1/2 c
    unsweetened coconut ( i used organic finely grated)
  • 3 c
    toasted pecan halves divided & chopped)
  • 1 lb
    box powdered sugar (confectioners sugar)
  • 1 stick
    butter, softened
  • 1 c
    chopped toasted pecans
  • 2 tsp
    butter pecan flavoring (or butter flavoring)
  • 1 tsp
    vanilla bean paste (or vanilla extract)
  • 1/2-3/4 c
    toasted unsweetened coconut (use larger amount to do top & sides)
  • extra pecan halves for garnishing top of cake
  • 2-3 Tbsp
    milk to reach desired spreading consistency
  • 1 pkg
    8 oz. cream cheese, (softened to room temperature)

How To Make

  • 1
    PLEASE NOTE: These were my notes for this cake. This cake will require some time & patience to make, but your family and friends will thank you for your efforts. I baked this cake a day in advance, then took it to Ohio, and made the frosting and put it all together. If you do Not have a really large bundt pan you may need to bake it in two smaller ones. The frosting is enough for one large cake, or make one and a half times the frosting recipe for a layer cake or if you make two smaller ones. I USED A 30 CUP CAPACITY BUNDT PAN TO MAKE THIS CAKE.
  • 2
    Preheat oven to 350 degrees F. Place pecans on a shallow long pan, spreading out, and toast for 10 to 15 minutes. Chop to a medium coarse size and set aside till needed.
  • 3
    Measure and sift flour into a medium size bowl.
  • 4
    Add the butter scotch pudding and stir to blend.
  • 5
    Add salt, baking powder, & blend together. Set aside till needed.
  • 6
    Separate eggs into 2 separate bowls. Beat egg whites till stiff peaks form. If it is cloudy or rainy you may not get very stiff peaks. Set aside till needed.
  • 7
    In a large mixing bowl with the paddle attachment, add the softened butter, and both sugars, and beat till creamy and can no longer see the sugar granules in the mixture.
  • 8
    Add the egg yolks one at a time, and the vanilla bean paste, or extract and butter pecan flavoring, beating well after each addition, for about 15 minutes till mixture is light creamy and pale yellow in color.
  • 9
    In a separate small bowl add the coconut and 2 cups of the toasted chopped pecans, blend together and set aside till needed.
  • 10
    Add the sour cream to the creamy mixture and beat till blended, about 5 minutes. Then gradually add the flour in 3 separate intervals, beating well till it is blended together.
  • 11
    Now add the Coconut Nut mixture, & blend until it is mixed well into the cake batter.
  • 12
    Now remove beaters and finish mixing by hand, using a large spatula, or spoon. May need to switch to a larger bowl.
  • 13
    Fold egg whites into the cake batter with the spatula or spoon, by going from top of batter to bottom of pan all the while gradually turning to bowl as you go to get the egg white to mix with the batter. REMEMBER YOU ARE INCORPORATING AIR INTO THE CAKE BATTER TO HELP IT TO RISE AND MAKE IT LIGHTER, SO FOLDING IS VERY IMPORTANT.
  • 14
    Prep Baking pan with Baker's Joy (a blend of cooking spray and flour in a can) or USE BUTTER AND FLOUR TO DUST AND COAT THE CAKE PAN.
  • 15
    Add cake batter and bake in 325 degrees F. oven for 1 hour & 20 minutes or 1 hour and 30 minutes till tooth pick inserted into cake comes out clean. Add additional minutes in 5 to 10 minutes intervals till cake is done. Let cake sit in pan for 10 minutes till cake pulls away from sides of cake pan, then invert onto a baking rack to cool completely, and transfer to a serving platter.
  • 16
    To make the frosting cream the butter, cream cheese and powdered sugar together till creamy then all the other ingredients EXCEPT for milk, and beat to blend. Then add the milk one tablespoon at a time, and blend together till desired spreading consistency is reached. This is enough frosting to frost 1 large pound cake, Make 1 1/2 times the recipe if you bake in two separate pans. Frost and garnish cake as desired.
  • 17
    Slice serve and enjoy, you will probably be asked for the recipe, so be prepared. You can serve this cake with Pride. It is awesome. Another recipe that is great for a special occasion.