Pecan-Coconut Pound Cake

Years ago, Sister Hulene brought a mouth-watering pound cake to a church fellowship. I could not believe it when she said the secret was using pecan frosting in the mix!

Let me tell you, this is the simplest and most delicious pound cake. The pecans and coconut from the frosting make it taste like it took a lot more work than emptying a frosting container. It’s even better the second day–if it lasts that long.

Pecan-Coconut Pound Cake
Hulene Smith

1 box butter pecan or yellow cake mix
1 can coconut pecan icing
3/4 cup oil
4 eggs
1 cup water

Mix all ingredients together with mixer. Grease tube or bundt pan and dust with 1/3 cup powdered sugar. Pour batter into pan and bake at 350 degrees for one hour. Cook cake in pan for 10 minutes.

Hulene shares in the church cookbook two great options for frosting are either cream cheese or an additional can of coconut pecan icing. Personally, Hulene is like me and prefers the cake as is with no icing since it is so moist.

Do you have a favorite church pound cake recipe you would like to share? Send me your recipe and a photo and you’ll featured here on MMCW’s blog!

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Related posts:

1. Mix Tricks: Coconut Bundt Cake
2. Thai Coconut Chicken
3. Mandarin Orange Cake
4. Patty’s Chocolate Pound Cake
5. Mississippi Mud Cake

About The Author

Kellie and her husband Greg have been married 23 years and have four children ranging in age from 7 to 18. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading and studying the Bible, writing, photography, and learning how to cook.