Coconut Pecan Snack Cake

Indulge in the irresistible sweetness and crunch of this Coconut Pecan Snack Cake, a dessert that perfectly balances moist, buttery cake with the tropical flavor of shredded coconut and the rich nuttiness of toasted pecans. This easy-to-make treat comes together in just 15 minutes of prep time, making it the ideal choice for last-minute gatherings, casual weeknight desserts, or an afternoon snack. Baked to golden perfection in an 8x8-inch pan, this cake’s tender crumb is elevated by the warm undertones of brown sugar and vanilla, while its topping-free simplicity lets the natural flavors shine. Serve it fresh from the oven or enjoy a slice at room temperature alongside a cup of coffee or tea. Whether you're craving a quick homemade dessert or a satisfying bite to share, this one-bowl wonder guarantees to impress. Keywords: coconut cake, pecan snack cake, easy dessert recipe, quick baking recipes.

Nutriscore Rating: 41/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 0.75 cup Granulated sugar
• 0.5 cup Brown sugar, packed
• 0.5 cup Unsalted butter, melted
• 2 whole Large eggs
• 2 teaspoons Vanilla extract
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Whole milk
• 0.75 cup Shredded sweetened coconut
• 0.75 cup Chopped pecans

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Use a hand whisk or mixer to beat until smooth and creamy.

Step 4

Add the eggs, one at a time, to the sugar mixture, whisking well after each addition. Stir in the vanilla extract.

Step 5

Gradually mix the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients for a smoother batter.

Step 6

Fold in the shredded coconut and chopped pecans with a spatula, mixing just until evenly distributed.

Step 7

Pour the batter into the prepared pan and spread it into an even layer using a spatula.

Step 8

Bake the cake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9

Remove the pan from the oven and let the cake rest for about 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing.

Step 10

Slice into squares or rectangles and serve at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1057.4g)

Amount per serving	% Daily Value*
Calories	4162.6

Total Fat 216.6g	0%
Saturated Fat 109.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 645.0mg	0%
Sodium 1327.8mg	0%
Total Carbohydrate 533.1g	0%
Dietary Fiber 25.5g	0%
Total Sugars 345.2g
Protein 49.7g	0%

Vitamin D 133.7IU	0%
Calcium 424.7mg	0%
Iron 14.4mg	0%
Potassium 1413.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 4.6%

Carbs: 49.8%