Why Make This Recipe
Apple Pecan Coconut Cake is a delightful dessert that brings together the warmth of apples, the crunch of pecans, and the tropical taste of coconut. This cake is perfect for family gatherings, potluck parties, or just a cozy afternoon treat with your loved ones. It’s moist, flavorful, and topped with a creamy glaze that makes every bite rich and satisfying. Plus, it’s a straightforward recipe, making it easy for anyone to try!
How to Make Apple Pecan Coconut Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 4 large eggs
- 2 cups peeled and chopped apples
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, beat together granulated sugar, brown sugar, oil, applesauce, and eggs until smooth.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in apples, coconut, and pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before drizzling with cream cheese glaze.
- For the glaze, mix together 4 oz of cream cheese, 1 cup powdered sugar, and 2 tablespoons milk until smooth, then drizzle over the cooled cake.
How to Serve Apple Pecan Coconut Cake
Serve the Apple Pecan Coconut Cake at room temperature or chilled. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also sprinkle some extra coconut and pecans on top for added texture and flair.
How to Store Apple Pecan Coconut Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for about a week. You can also freeze it; just wrap it tightly in plastic wrap and place it in a freezer-safe container. It should stay good for around three months.
Tips to Make Apple Pecan Coconut Cake
- Make sure to use ripe apples for the best flavor. Granny Smith or Honeycrisp apples work great.
- For extra moisture, you can add an additional 1/4 cup of applesauce.
- Be careful not to overmix the batter; fold the ingredients gently to keep the cake fluffy.
- You can top the cake with chopped nuts or coconut before baking for a crunchy top!
Variation
You can make this recipe gluten-free by using a gluten-free all-purpose flour mix. For a spicier kick, try adding a teaspoon of cinnamon to the dry ingredients.
FAQs
1. Can I use other types of nuts instead of pecans?
Yes, you can substitute pecans with walnuts or even almonds for a different flavor.
2. Can I use canned applesauce?
Absolutely! Just make sure to choose unsweetened applesauce to control the sweetness of the cake.
3. How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Apple Pecan Coconut Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use gluten-free all-purpose flour for a gluten-free option.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce Unsweetened applesauce is recommended.
- 4 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 2 cups peeled and chopped apples Use Granny Smith or Honeycrisp apples for the best flavor.
- 1 cup shredded coconut
- 1 cup chopped pecans Can substitute with walnuts or almonds.
Glaze
- 4 oz cream cheese At room temperature for easier mixing.
- 1 cup powdered sugar
- 2 tablespoons milk Use as needed for desired consistency.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, beat together granulated sugar, brown sugar, oil, applesauce, and eggs until smooth.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in apples, coconut, and pecans.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before drizzling with cream cheese glaze.
Glazing
- For the glaze, mix together cream cheese, powdered sugar, and milk until smooth, then drizzle over the cooled cake.