Fall baking will become so enjoyable with this moist and delicious Apple Pound Cake with Coconut and Pecans. Packed with fresh apples, shredded coconut, and crunchy pecans, this easy-to-make cake is perfect for any occasion. The optional apple cider glaze adds a touch of sweetness that complements the warm spices. Bake up this autumn-inspired treat and enjoy the comforting aroma in your kitchen.
One of our Facebook followers, Jean L., kindly gave me this delicious apple cake recipe as a gift. She wanted me to try it because it was delicious and one of the best cake recipes she has ever made!
I took a quick look at the recipe, and I could immediately tell that it would come out very well! With a combo of fresh and juicy apples, sweetened coconut, and crunchy pecans, how can you ever go wrong?
So, I made this the other day and brought it last Sunday to church. I’m glad I already took a piece for myself earlier in the morning before church because when I returned to take the cake pan, only crumbs remained on the plate! Yes, everyone loved it—they loved the combination of flavors and the moist and tender texture of this apple cake!
So, if you only want to try one apple cake this fall – this has to be it! Again, I am so thankful to Jean for sharing this amazing cake. I didn’t really make any significant changes to the recipe but merely added some spices (only because I am addicted to cinnamon and nutmeg when I do fall baking!). Sorry, I couldn’t resist! I would note this on the recipe to guide you as you bake this delicious, fall-perfect coconut apple and pecan cake!
Ingredients for this Easy Apple Bundt Cake with Coconut and Pecans
- 1-1/2 cups oil
- 1 3/4 cups sugar (original recipe called for 2 cups)
- 3 eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tsp. Brandy flavoring or vanilla extract
- 3 cups diced apples (about 3 large apples)
- 1 cup pecans (or walnuts), chopped
- 1 cup shredded coconut
Optional Apple Cider Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons apple cider
- 1 tablespoon lemon juice
How to make this Easy Apple Cake with Coconut and Pecans
Preheat the oven to 325º F. Grease and flour a 10-cup tube pan or 12-cup bundt pan.
In a mixing bowl, combine the sugar, oil, and eggs. Mix at medium speed.
Blend the dry ingredients (all-purpose flour, salt, baking powder, ground cinnamon and ground nutmeg) in another bowl. The spices are optional, but they do enhance the flavor, in my opinion.
Add the flour mixture to the wet ingredients a little at a time. Add brandy flavoring or vanilla extract, as well as the apples, coconut, and pecans or walnuts. Mix well.
Pour the cake mixture into the prepared pan. Bake at 325 F for 1 hour and 20 minutes (80 minutes) or until a cake tested inserted in the middle comes out with just a few crumbs clinging. DO NOT OPEN THE OVEN DURING BAKING UNTIL THE END.
OPTIONAL (But Highly Recommended) LEMON & APPLE CIDER GLAZE
Mix the powdered sugar, apple cider, and lemon juice to make the glaze. If you want it more lemony, increase the lemon juice to 2 tablespoons and decrease the apple cider. Glaze the cake once it’s completely cooled and you’re ready to serve.
NOTE: The cake takes a long time to bake because it has a lot of moisture. But don’t worry, its worth the wait.
Tips for the Perfect Apple Pound Cake
- Choose the right apples: For the best texture and flavor in your cake, opt for firm, tart apples like Granny Smith or Honeycrisp.
- Room temperature ingredients: Ensure your eggs are at room temperature for better incorporation into the batter.
- Don’t overmix: Mix the batter just until the ingredients are combined to avoid a tough cake.
- Patience is key: This cake takes time to bake due to its moisture content. Trust the process and avoid opening the oven door prematurely.
Why This Apple Coconut Pecan Cake Stands Out
This apple pound cake recipe is more than just a dessert; it’s a celebration of fall flavors. The combination of apples, coconut, and pecans creates a unique texture profile that sets it apart from traditional pound cakes. The optional glaze adds a touch of sweetness that complements the cake’s rich flavors without overpowering them.
Serving Suggestions
- Serve it as a decadent breakfast treat with your morning coffee.
- Enjoy a slice as an afternoon snack with a cup of tea.
- Present it as a stunning dessert at your next fall gathering or holiday meal.
Storing Your Apple Pound Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If freezing, wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn.
Frequently Asked Questions (FAQs)
Can I use a different type of nut in this recipe?
Yes, you can substitute walnuts for pecans or mix your favorite nuts.
How do I know when the cake is done baking?
Insert a cake tester or toothpick into the center. It should come out with just a few crumbs clinging to it.
Can I make this cake ahead of time?
Absolutely! This cake keeps well for several days and can even be frozen for longer storage.
What if I don’t have brandy flavoring?
Vanilla extract is an excellent substitute and will still provide a delicious flavor.
Can I reduce the sugar in this recipe?
While you can slightly reduce the sugar, keep in mind that it contributes to the cake’s structure and moisture. Significant reductions may affect the texture.
This Apple Pound Cake with Coconut and Pecans epitomizes fall baking. Its rich flavors, moist texture, and aromatic spices make it a standout dessert that’s sure to impress. Whether you’re baking for a special occasion or simply craving a taste of autumn, this recipe is guaranteed to satisfy your sweet tooth and fill your home with the comforting scents of the season.
Apple Pound Cake with Coconut and Pecans
Ingredients
- 1-1/2 cups oil
- 3 eggs, room temperature
- 1¾
cups
sugar, (original recipe called for 2 cups) - 3 cups
all-purpose flour
1
tsp salt- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 teaspoon
ground nutmeg
- 2 teaspoons
Brandy flavoring or vanilla extract
- 3 cups diced apples, about 3 large apples
- 1 cup shredded coconut, sweetened or unsweetened
- 1 cup pecans (or walnuts), chopped
Optional Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons apple cider
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325º F. Grease and flour a 10-cup tube pan or 12-cup bundt pan. In a mixing bowl, combine the sugar, oil, and eggs and mix at medium speed.
- Blend the dry ingredients (all-purpose flour, salt, baking powder, ground cinnamon and ground nutmeg) in another bowl. The spices are optional, but they do enhance the flavor, in my opinion.
- Add the flour mixture to the wet ingredients a little at a time.
- Add brandy flavoring or vanilla extract, as well as the apples, coconut, and pecans or walnuts.
- Mix well. Pour the cake mixture into the prepared pan. Bake at 325 F for 1 hour and 20 minutes or until a cake tested inserted in the middle comes out with just a few crumbs clinging. DO NOT OPEN THE OVEN DURING BAKING UNTIL THE END.
Optional Glaze
- Mix the powdered sugar, apple cider, and lemon juice to make the glaze. If you want it more lemony, increase the lemon juice to 2 tablespoons and decrease the apple cider. Glaze the cake once it’s completely cooled and you’re ready to serve.
