Ingredients
For the cake:
• 1 cup (2 sticks) unsalted butter, softened (or vegan butter)
• 2 cups granulated sugar
• 5 eggs
• 2 tsp vanilla extract
• 2 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup buttermilk (or ½ cup milk + ½ tbsp vinegar)
For the coconut-pecan filling:
• 1 can (5.4 oz) evaporated milk
• 1 cup brown sugar
• 3 egg yolks
• 2 tbsp butter or coconut oil
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or loaf pan.
- Make the filling: In a saucepan, combine evaporated milk, brown sugar, egg yolks, and butter. Cook over medium heat, stirring constantly, until thickened (8–10 minutes). Remove from heat. Stir in vanilla, coconut, and pecans. Cool completely.
- Make the cake: In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes). Beat in eggs one at a time, then mix in vanilla.
- In another bowl, whisk flour, baking soda, and salt. Gradually add to butter mixture, alternating with buttermilk. Mix until just combined.
- Spoon half the cake batter into the pan. Drop spoonfuls of cooled filling on top. Cover with remaining batter.
- Bake 60–70 minutes (Bundt) or 70–80 minutes (loaf), until a toothpick comes out clean.
- Let cool 15 minutes in the pan, then invert onto a wire rack. Drizzle with optional chocolate glaze if desired.
✨ Serve sliced with coffee or tea—the ultimate dessert for special occasions!
đź’ˇ Make ahead: Store covered at room temp for 3 days or refrigerate up to 5.
PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 70 mins , Total Time : 2 hrs 15 mins , Servings : 12 slices , Calories : 420 , Net Carbs: 48g , Fats: 24g , Protein: 6g