Pecan Pound Cake - Carolina Country

Pecan Pound Cake

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  • Category: Desserts
  • Servings: 12–16 servings
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Pecan Pound Cake


  • 1½ cups butter, softened
  • 3¾ cups confectioners’ sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup flaked coconut
  • ⅔ cup chopped pecans, toasted


  1. In a large mixing bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; add to creamed mixture just until combined. Stir in coconut and pecans.

  2. Pour into a greased and floured 10-inch tube pan; spread evenly. Bake at 325 degrees for 60–65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Recipe courtesy of

Taste of Home magazine

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