Coconut-Pecan Pudding Cake
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Coconut-Pecan Pudding Cake is a classic Southern dessert that combines the flavors of coconut and pecans in a moist and delicious cake.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Coconut-Pecan Pudding Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the flour mixture, alternating with the coconut milk. Stir in the shredded coconut and chopped pecans.
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Spread the batter evenly into the prepared baking dish.
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In a separate bowl, mix together the brown sugar and boiling water until the sugar is dissolved. Pour this mixture over the batter in the baking dish.
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Bake for 40 minutes, or until golden brown and set.
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Allow the cake to cool for at least 30 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.