Our butter pecan pound cake recipe takes the classic pound cake to new heights with toasted pecans and sweetened coconut. Top with butter pecan ice cream for an extra indulgent sweet treat!
Instructions
1
Cream the butter and sugar
2
Preheat the oven to 325°F. In a large bowl, cream the softened butter and confectioners' sugar until light and fluffy, about five to seven minutes. Editor's Tip: Softening the butter to room temperature makes mixing easier and gives the pecan pound cake a tender crumb.
3
Add eggs and vanilla
4
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract to enhance the overall flavor of the cake.
5
Combine dry ingredients
6
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the creamed butter mixture, stirring just until combined.
7
Fold in coconut and pecans
8
Gently fold in the sweetened shredded coconut and toasted chopped pecans into the batter until evenly distributed.
9
Bake the cake
10
Pour the batter into a greased and floured 10 inch tube pan, spreading evenly. Bake the cake for 60 to 65 minutes or until a toothpick inserted in the center comes out clean.
11
Cool and serve
12
Let the cake cool for 10 minutes in the pan before removing it to a wire rack to cool completely. If desired, dust with additional confectioners' sugar before serving. For an extra indulgent treat, serve with a scoop of butter pecan ice cream.
