Ingredients

The following ingredients have 4 Servings
  • 1-3/4 cups granulated sugar
  • 3/4 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 large eggs
  • 10 ounces whole buttermilk
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • 1 cup chopped toasted pecans
  • 1 cup sweetened flaked coconut
  • 6 ounces cream cheese (at room temperature)
  • 6 ounces butter (at room temperature)
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 5-3/4 cups sifted powdered sugar
  • 1/4 cup finely chopped toasted pecans (to sprinkle on top of frosting)

Instruction

  • Preheat oven to 350°F.
  • Spray a 12-cup Bundt pan with baker's release spray or grease and liberally flour, shaking out excess.
  • In an electric mixer fitted with a paddle, cream sugar with soft butter until smooth.
  • Add extracts and eggs, one at a time, allowing to blend in after each addition.
  • Slowly stream buttermilk into mixer bowl with it running on low.
  • Add baking powder, salt, and flour gradually, mixing until you have a smooth batter.
  • Gently fold in coconut and pecans.
  • Pour batter into the prepared Bundt pan and smooth top.
  • Bake in the preheated oven for 65-70 minutes or until you can insert a toothpick and remove it cleanly.
  • Cool cake in pan 15 minutes, then turn out and finish cooling on a wire rack.
  • Prepare cream cheese frosting by placing ingredients into an electric mixer bowl fitted with a wire whip.
  • Mix until smooth.
  • When cake is completely smooth, place frosting in a piping bag fitted with 1A-round decorating tip and pipe icing onto cake, then sprinkle with finely chopped toasted pecans.