Make any event a special occasion by preparing this delicious Coconut-Pecan Pudding Cake. It's perfect for birthday parties, potlucks—or any time, really!
Prep Time 15 min | 16 servings
High Altitude Directions: Heat oven to 375 degrees F. Prepare cake batter and bake as directed in recipe, adding 2/3 cup flour and increasing the water to 1 1/2 cups.
Alternate Baking Pans: If preparing in different pans, use the following suggested baking temperatures and times: for one 10-inch tube pan, bake at 325 degrees F for 1 hour; for two 9-inch round cake pans, bake at 350 degrees F for 35 to 40 minutes; for one 11-cup ring mold, bake at 325 degrees F for 1 hour; for 13 x 9-inch pan, bake at 350 degrees F for 50 minutes. Always test for doneness with a toothpick. When inserted into center of cake, the toothpick should come out clean.
Special Extra: Frost cake with Coconut-Cream Cheese Frosting, then sprinkle with 1/2 cup toasted BAKER'S ANGEL FLAKE Coconut as shown in photo.
(Nutrition information is for unfrosted cake.)
Nutritional Information: Serving Size 16 servings - amount per serving - Calories 270 Total fat 14g Saturated fat 5g Cholesterol 45mg Sodium 330mg Carbohydrate 34g Dietary fiber 2g Sugars 21g Protein 4g
% Daily Value: Vitamin A 0 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 6 %DV
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Recipe and photo credit (used with permission): Kraft Foods - kraftrecipes.com