Texas Size Orange Coconut Pecan Pound Cake Recipes

COCONUT PECAN CAKE

Steps:

• In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

TEXAS PECAN PIE POUND CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 300°F. In a mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then add flour one cup at a time. Last, add vanilla flavoring. Grease and flour tube/bundt pan and pour in batter. Once the batter has been poured in, sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter. Bake at 300°F for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325°F and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if needed. Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most should bake into the top layer of crust. Turn the cake onto another plate so that the nuts are on top. Drizzle cake with a jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans. Enjoy!

TEXAS SIZE ORANGE COCONUT PECAN POUND CAKE

Steps:

• 1. Preheat oven to 300 Degrees F. Have patience, this is going to take a while to create perfection, it will be worth all of your efforts. This is the 30 cup bundt pan that I used. In case you are wondering The pan was ordered from Fantes.com. The place to order the pan is www.fantes.com, it is a huge store located in Phidelphia all FOOD/COOKING RELATED ITEMS. Click on Bundt pans, then go near the bottom, and you will find the 30 cup capacity one. All the pans list the capacity, but the one near the bottom is the one I used for this recipe. Good Luck, shipment is very fast. I ordered on Monday, & had my pan by Thursday.
• 2. In your large mixing bowl, add the softened butter, and beat till it comes together & is very creamy.
• 3. Measure out sugar into a medium size bowl, then add the orange gelatin and stir TO blend.
• 4. Gradually add sugar mixture to softened butter, and continue to beat till nice and creamy, and no granules remain, about 12 minutes.
• 5. Add yolks one at a time, beating well after each addition.
• 6. Measure out flour into a sifter and sift into another bowl at least 2 times. This will lighten the cake batter.
• 7. Gradually begin to add flour to the creamed mixture, but alternate with the whipping cream. I showed 1 unit in the pix but I used 2 cups.
• 8. Add orange zest.
• 9. Add orange extract and continue beating to blend.
• 10. Combine chopped pecans with unsweetened coconut and add to cake batter. Beat till blended.
• 11. At this point I had to switch to a much larger bowls and you may need to also. I finished the cake by hand using a spatula, or you can use a large spoon.
• 12. After switching to a larger bowl, add the drained raisins, and then blend together in the mixing bowl.
• 13. Now with a clean beater, beat the egg whites till they form stiff peaks, if it is a rainy day the peaks will not get too stiff.
• 14. Add beaten egg whites to bowl, and gently FOLD egg whites into cake batter,by going from top to bottom all the while slowly turning the bowl. THE PURPOSE OF THE BEATEN EGG WHITE IS TO INCORPORATE AIR INTO THE CAKE BATTER TO MAKE IT LIGHTER.
• 15. Spray cake pan with Bakers Joy or use soften butter & dust with flour, shake out any excess flour. Make sure all the sides, bottom and the tube are coated.
• 16. Pour Cake batter evenly into cake pan and smooth out top of cake with a spatula or back of a spoon. You should have at least 2 inches of space in pan to allow for cake to rise during baking.
• 17. Place cake in preheated 300 degree F. oven, and bake for 2 hours and 5 minutes, or till tooth pick or dry strand of spaghetti inserted into middle of cake comes out clean. DO NOT OPEN OVEN DOOR DURING THE FIRST HOUR OR SO OF BAKING. IF USING 2 BUNDT PANS CHECK AFTER THE FIRST HOUR AND 15 MINUTES.
• 18. When cake is done, remove from oven & allow to sit at least 15 minutes, till cake pulls away from the walls of the cake pan.Note the depth of the cake batter in Step #16, when compared to Step #18, & how much the cake rose during baking.
• 19. Place a large platter over top of cake pan and invert onto platter.
• 20. LET CAKE COOL COMPLETELY BEFORE FROSTING. I left mine out over night and made frosting the next morning.
• 21. TO PREPARE FROSTING: Add butter & powdered sugar to a medium size bowl, & beat till smooth and creamy. Then add orange extract and orange marmalade and beat again till blended. Now add unsweetened coconut, & chopped nuts. If mixture is too stiff, add heavy whipping cream 1 tablespoon at a time, till desired spreading consistency is reached. Now you are ready to frost and garnish your cake if desired.This frosting is the ideal amount if frosting 2 cakes, otherwise save left overs for cupcakes or another day, or divide recipe in half refrigerate or freeze leftovers till needed.
• 22. Slice and serve to guest. Enjoy the compliments.