Vegan Coconut Pecan Cake Recipes

COCONUT PECAN FROSTING (VEGAN)

Coconut Pecan Frosting (Vegan) image

Got this from vegweb.com. This is a great vegan alternative for frosting used for German Chocolate Cake! This got amazing reviews on vegweb.com! (This is enough for one 2-layer cake).

Provided by QueenQT26

Categories Dessert

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup vegan margarine (Smart Balance)
3/4 cup sugar
1 1/2 cups shredded coconut
1 cup pecans
1/2 cup soymilk
1 teaspoon vanilla

Steps:

Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden (or plastic) spoon.
Pour then spread on cake while frosting is still warm.
Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).

Nutrition Facts : Calories 2108.4, Fat 130.3, SaturatedFat 50.9, Sodium 433.2, Carbohydrate 238.2, Fiber 18.3, Sugar 215.6, Protein 19.5

COCONUT PECAN CAKE

Coconut Pecan Cake image

This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 13

Ingredients

4 large eggs, room temperature
3 cups sugar, divided
1 cup vegetable oil
3 teaspoons coconut extract, divided
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter
Confectioners' sugar, optional

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.

Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.

VEGAN COCONUT PECAN CAKE

Vegan Coconut Pecan Cake image

This is a wonderful cake to have with tea or coffee, and it comes out nicely every time I bake it. It is also wholesome with a bit less fat and refined sugar than most cakes, but with all of the flavor and fluff. I got this recipe from: http://part-timevegankitchen.blogspot.com/

Provided by zfanatiqueculinaire

Categories Dessert

Time 40m

Yield 1 coffee cake, 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup of semoline flour
1/2 cup all-purpose flour
3/4 cup turbinado sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
1/4 cup applesauce
3/4 teaspoon vanilla
1/2 teaspoon orange blossom water
3/4 cup of organic soymilk
1/4 cup sweetened flaked coconut
1/2 cup almonds

Steps:

Preheat oven to 350 and spray a pie pan with Pam.
Mix all dry ingredients thoroughly.
Make a well in the center and add the oil, applesauce, milk, extracts, and coconut.
Mix gently till mixture is smooth.
Pour batter into pie or cake pan, and thump it against the counter to remove air.
Bake for 30 minutes.
Enjoy!
* You may top with chocolate if desired*.

Nutrition Facts : Calories 289.1, Fat 17.4, SaturatedFat 2.4, Sodium 323.8, Carbohydrate 27.8, Fiber 2.8, Sugar 2.5, Protein 6.7

COCONUT PECAN CAKE

Coconut Pecan Cake image

This is a tasty, good looking cake. Great for company. I got the recipe from a fund raiser cookbook many years ago.

Provided by yamma

Categories Dessert

Time 45m

Yield 1 cake

Number Of Ingredients 13

Ingredients

1 (18 1/4 ounce) box yellow cake mix (I use plain, not with pudding added)
1 (4 ounce) package vanilla instant pudding mix
1 1/3 cups water
4 eggs
1/4 cup oil
2 cups coconut (divided)
4 tablespoons butter (divided)
2 cups coconut (divided)
1 (8 ounce) package cream cheese
2 teaspoons milk
3 1/2 cups confectioners' sugar
1 teaspoon vanilla
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees.
Grease or spray and flour three 9 inch round cake pans.
Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
Beat at medium speed 3 minute.
Stir in coconut and pecans.
Pour in pans and bake for 30 minutes.
Place cake on wire racks to cool.
To make frosting:.
Melt 2 T butter in skillet and add 1/2 cup coconut.
Stir constantly over low heat until coconut turns golden in color.
Spread coconut on paper towels to cool.
Cream 2 T butter with cream cheese.
Add milk and beat in confectioners sugar gradually.
Beat until smooth.
Stir in vanilla and remaining 1 1/2 cups coconut.
Spread frosting on tops of cake layers.
Stack layers and sprinkle the golden coconut on the top frosted layer.

Nutrition Facts : Calories 9276.9, Fat 559, SaturatedFat 303.4, Cholesterol 1229.4, Sodium 6410.7, Carbohydrate 1029.2, Fiber 71.6, Sugar 769.9, Protein 99.3

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