Coconut Pecan Pound Cake

Submitted by Marie

"Amazing flavors in this glazed pound cake that starts with a cake mix."

 

• Ready In: 1hr 50mins
• Ingredients: 16
• Serves: 16

ingredients

• 1 (18 1/4 ounce) box yellow cake mix
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 1⁄4 cups sugar
• 4 eggs, beaten
• 8 ounces sour cream
• 2⁄3 cup orange juice
• 1⁄2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon lemon extract
• 1⁄4 teaspoon almond extract
• 1 cup chopped pecans
• 1⁄2 cup grated coconut, lightly toasted

• Glaze

• 1 cup powdered sugar
• 1 tablespoon butter (melted)
• 1⁄2 teaspoon vanilla extract
• 2 tablespoons milk

directions

1. Combine dry ingredients.
2. Add liquid ingredients.
3. Beat to blend well.
4. Fold in pecans and coconut.
5. Pour batter into greased and floured bundt pan.
6. Bake at 325° for 1 hour and 30 minutes or until tests done.
7. Let cake cool 10 minutes before removing from pan.
8. Pour glaze over warm cake.

Reviews

[kit in NO]

This was really delicious and very moist, but I did tinker with the recipe a little bit. I cut the sugar in half and it was still sweet. I had to do substitions based on what I had on hand: pineapple for OJ, plain low fat yogurt for sour cream, 1 tsp coconut extract for almond and lemon, and 1 cup of coconut as I was out of pecans. I skipped the glaze. I will be making this again. This is definitely one to try!