Description
Rich, buttery cake with toasted pecans in every irresistible bite!
Ingredients
1 cup unsalted butter, softened
½ cup coconut oil (or more butter)
2 cups coconut sugar or brown sugar
5 large eggs
2½ cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk (or buttermilk)
2 tsp vanilla extract
1½ cups chopped pecans, toasted
Instructions
Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
In a large bowl, cream butter, coconut oil, and sugar until light and fluffy.
Add eggs one at a time, beating well after each.
In a separate bowl, whisk flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, alternating with milk. Stir in vanilla and pecans.
Pour batter into prepared pan and smooth the top.
Bake 60–70 minutes or until a toothpick comes out clean.
Cool in pan 10 minutes, then turn out onto a rack to cool completely. Optional: Dust with powdered monk fruit sweetener.
- Prep Time: 20 min
- Cook Time: 1 hr 10 min
Nutrition
- Serving Size: 12
- Calories: 410
- Fat: 30g
- Carbohydrates: 24g
- Protein: 6g