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Coconut Pecan Cheesecake Bundt Cake Recipe
an amazing coconut pecan cake with a delicious cheesecake filling running throughout the cake
Course
Dessert
Cuisine
American
Keyword
bundt cake, cheesecake, coconut pecan cake
Prep Time
30
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
30
minutes
minutes
Servings
18
slices
Calories
387
kcal
Author
Ashlee Marie
Ingredients
Cake
4
lrg
eggs
2
C
granulated sugar
1
C
olive oil
2
tsp
coconut flavor
3
C
all-purpose flour
1/2
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
salt
1
C
buttermilk
1
C
shredded coconut
1
C
chopped pecans
Cheesecake Filling
8
oz
full fat cream cheese
1/3
C
granulated sugar
1/3
C
coconut cream
optional - leads to a softer cheesecake center, not as set
1
tsp
vanilla
1
lrg
egg
slightly beaten
Glaze
1
C
granulated sugar
1/2
C
water
2
Tbsp
butter
1
tsp
coconut flavor
US Customary
-
Metric
Instructions
Cake
Preheat the oven to 325.
Beat the eggs, 2 C sugar, oil and 2 tsp coconut flavor in a mixer.
Add flour, soda, powder, salt and mix well.
Add the buttermilk, coconut, nuts and blend.
Pour 3/4 of the batter into bundt pan
Cheesecake
beat the cream cheese, sugar, coconut cream and vanilla
once it's smooth add the egg and mix until just combined
pipe into the pan in an even layer (if you pipe it all together it will create a tunnel instead of a ribbon)
cover with the rest of the batter
Bake for 1 hour+, the cake will bounce back when pressed
Let cool 10 mins, then turn out
Glaze
bring the sugar, water and butter to a boil
let boil 5 mins
take off the heat and add the coconut
you can pour over the cake right away and let it soak in when warm, or let it cool and thicken then pour it over,
keep any extra and pour over as you slice it
Nutrition
Calories:
387
kcal
|
Carbohydrates:
57
g
|
Protein:
5
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Cholesterol:
20
mg
|
Sodium:
286
mg
|
Potassium:
142
mg
|
Fiber:
2
g
|
Sugar:
39
g
|
Vitamin A:
264
IU
|
Vitamin C:
1
mg
|
Calcium:
46
mg
|
Iron:
1
mg