Party Perfect Coconut Pecan Cake

Photo: piesandplots.net

Let's declare June the start of cake season! We have summer birthdays in my family, so that's what it becomes. Not to mention the need to bring desserts to gatherings and cookouts.

Here is a recipe that won a best in show prize for Virginia Price at the Laramie County Fair in Wyoming. The cake was featured on The Chew, as well as, A Taste Of Home. The sugary topping along with the pecans remind me of Southern desserts. It has a duo texture that is moist on the inside and crunchy on the outside. For all of its deliciousness, the cake is surprisingly easy to make:

Cake ingredients:

4 eggs

2 cups sugar (Too sweet for me! I use 1 cup sugar)
1 cup butter (I lighten it up a bit by reducing the butter to 1/2 cup and adding 1/2 cup applesauce.)
2 teaspoons coconut extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans

Directions for the cake:

1) In a large bowl, mix the first eight ingredients in order until moist, but don't over mix.
2) Stir in the coconut and pecans.
3) Spoon into a well greased brundt pan and bake at 350 degree F for 60-70 minutes, or until done in the center.
4) Let cool for about 10 minutes, and remove from the bundt pan. Transfer to a serving plate.

Ingredients for the syrup topping

1/2 cup water
2 tablespoons butter
1 cup sugar
1 teaspoon coconut extract

Confectionery sugar for dusting.

Directions for the Topping

1. In a sauce pan on the stove top combine the water, butter and sugar.
2. Bring to a boil and cook for 5 minutes while stirring occasionally.
3. Turn off the heat and add 1 teaspoon of coconut extract to the syrup.
4. Next pour the hot syrup over the warm cake.
5. Let cool and soak for 4 hours. It will form a crust. 

If you like, dust the cake with confectionery sugar, a little shredded coconut and ground pecans before serving.

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