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    Coconut Pecan Pound Cake

    Source of Recipe

    The Chew

    List of Ingredients

    4 Eggs
    2 cups Sugar
    1 cup Unsalted Butter
    3 cups Flour
    1/2 teaspoon Baking Powder
    1/2 teaspoon Salt
    1 cup Buttermilk
    1 cup Flaked Coconut (unsweetened)
    1 cup Chopped Pecans
    1/2 cup Water
    2 tablespoon Salted Butter
    1 cup Sugar
    powdered sugar for dusting


    FOR THE CAKE: Preheat oven to 350 degrees Fahrenheit.

    In a large bowl, combine eggs, sugar and butter and beat with an electric mixer until light and fluffy, approximately 3 minutes.

    Combine flour, baking powder and salt in a separate bowl.

    Add dry ingredients alternately with buttermilk in three parts to batter and mix gently until just moistened. Stir in coconut and pecans. Pour batter into a greased bundt cake mold. Bake for 60 minutes, or until a knife inserted in the center comes out clean.

    FOR THE GLAZE: 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 and cook for 5 minutes. Slowly pour half the syrup over the cake, invert onto serving plate, and pour remaining syrup over top. Dust with powdered sugar, let sit for 10 minutes, and eat warm!




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