If you’re a fan of pound cake, rich with coconut and pecans, but you don’t have the time to bake one from scratch, you’ve come to the right place. This bundt cake recipe will blow you away and it starts with a box of white cake mix.
What is Coconut Pecan Cake?
My mama and I had an ongoing debate about the name of this cake. I always called the layered version Italian Cream Cake. She called it coconut pecan.
We were both right.
Traditionally, Italian cream cake is a yellow or white cake loaded with pecans and coconut and topped with a rich cream cheese frosting.
This cake takes that flavor profile but mixes things up a bit. It calls for a can of coconut pecan frosting.
If you like, you can stop right there, without adding any more coconut or pecans to the mix. But I took things a step farther and added 2/3 cup each of those two ingredients.
(Hey, what can I say? I love coconut and pecans!)
I promise you’re going to love this easy recipe, so let’s dive right in! This isn’t just a good pound cake recipe, it’s a great pound cake recipe.
Coconut Pecan Pound Cake Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick look at what you’ll need. These are simple ingredients you can find at your local grocery store.
- white or yellow cake mix (your choice)
- warm water (or coconut milk)
- vegetable oil
- room temperature eggs
- vanilla extract
- coconut pecan frosting
- sweetened coconut flakes
- finely chopped pecans
If you like, you can also throw in a box of (dry) instant vanilla pudding. I usually do that when I’m making Italian Cream cake. This time I omitted it because I was going for simple.
How to Make this Luscious Coconut Pecan Pound Cake
This perfect cake comes together so easily, y’all! It follows the same basic routine that I shared in my Butter Pecan Pound Cake and German Chocolate Pound Cake recipes.
Preheat your oven to 325 degrees Fahrenheit.
Prepare your bundt pan by spraying with Baker’s Joy or other non-stick spray.
Place water, oil, and eggs into a large bowl or the bowl of a stand mixer with whisk attachment. If you don’t have a stand mixer, don’t worry! Just use a large mixing bowl and whisk.
Start at a low speed until the wet ingredients come together. Then increase the speed for a couple of minutes until eggs become foamy and light.
Now it’s time to add your vanilla extract and cake mix. (If you’re adding a small box of instant vanilla pudding this is the time to add that, as well.)
Combine on low speed until fully incorporated.
Spoon in the entire cake of coconut pecan frosting.
Mix on low.
Keep mixing at medium speed until it comes together.
If you’re opting to add additional pecans and coconut to the cake batter, this is the time to do so! Gently fold them in.
Pour batter into prepared pan. (I used a bundt pan but you could use two 8″ pans or a loaf pan.)
Place in preheated 325 degree oven for 55 minutes or until cake springs back to the touch and a toothpick comes out clean.
Remove from oven and place on wire rack to cool.
After about fifteen minutes you can flip the cake out onto the wire rack to continue cooling.
Once cake is nearly cooled you can add a cream cheese frosting if you like. I opted not to do this because I planned to take mine on a tray, already sliced. So, I just added powdered sugar after I transferred to a serving plate.
How you finish it off is completely up to you! See “Variations to this Recipe” below for more ideas.
Slice and serve!
Leftovers can be stored at room temperature up to 4 – 5 days in an airtight container. If you use a cream cheese topping you’ll want to refrigerate covered in plastic wrap or aluminum foil.
Cake can be frozen in freezer safe container or freezer bags up to two months.
What to Expect from this Delicious Coconut Pecan Pound Cake
Well, I gave away the first clue with the word “delicious” didn’t I? It’s truly delectable, right down to the last bite!
This is a rich, moist cake but it’s also packed full of flavor. You’re going to love the “bite” of the pecans and coconut. They simply send it over the top!
This is similar to my butter pecan cake mix, which I love!
I know my guests are really going to enjoy this one. I’m proud to present it! This is one of those great recipes you’re going to use again and again!
Variations to this Coconut Pound Cake Recipe
I’ve shared similar recipes with my Butter Pecan Pound Cake and German Chocolate Pound Cake. Knowing that you can add a can of coconut pecan frosting to boxed cake mix is a real game changer for me.
This site, after all, is about starting with a box of cake mix!
That said, I want to talk about variations to the toppings you might choose for this lovely Coconut Pecan Cake. Here are a few thoughts:
Cream Cheese Frosting: I mentioned this one above because a traditional Italian Cream Cake has cream cheese frosting. Apply it after the cake is mostly cooled.
Glaze: You can make a simple powdered sugar glaze by adding a bit of heavy whipping cream to the powdered sugar. Stir well and drizzle over the cake while still slightly warm.
Coconut Extract: Add a teaspoon for a stronger coconut flavor.
Coconut Cream Cheese Pound Cake: Add some whipped cream cheese to the batter in place of some of the oil, if you like.
Brown sugar: Add a quarter cup of brown sugar to the recipe to deepen the flavors.
If you use either of the options above you can sprinkle the cake with more finely chopped pecans and toasted coconut.
To toast your coconut, place about a cup of it into a dry skillet and cook over low heat, stirring constantly, until it starts to turn golden. Remove from heat immediately.
Other Italian Favorites from Out of the Box Baking
Best Italian Cream Cake: This is my most requested cake, y’all. I love it so much. (And it’s gorgeous!)
Italian Cream Cake Bars: These simple bars start with a box of white cake mix and two cans of coconut pecan frosting. They’re slightly reminiscent of my German Chocolate Cake Bars, but made with white cake, instead.
Easy Italian Wedding Cookies: If you love the simplicity and taste of a great Mexican Wedding Cookie but you’re looking for something packed full of a rich almond flavor, this is the recipe for you! These tender, flaky Italian Wedding Cookies have a pie crust consistency but the flavor of an amazing almond shortbread.
Easy Italian Herb Bread from Scratch: If you’re looking for an amazing bread filled with Italian flavor, this is the recipe for you. This simple Italian herb bread is easy to whip up and has an added bonus ingredient: parmesan cheese!
Learn more about doctored cake mixes, the theme of this blog.
For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List.
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
See this recipe at
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
Coconut Pecan Pound Cake
If you’re a fan of pound cake, rich with coconut and pecans, but you don’t have the time to bake one from scratch, you’ve come to the right place. This bundt cake recipe will blow you away and it starts with a box of white cake mix.
Ingredients
- 1 box white or yellow cake mix (your choice)
- 1 cup warm water (or coconut milk)
- 1 cup vegetable oil
- 4 room temperature eggs
- 1 teaspoon vanilla extract
- 1 can coconut pecan frosting
- 2/3 cup sweetened coconut flakes
- 2/3 cup finely chopped pecans
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Prepare your bundt pan by spraying with Baker’s Joy.
- Place water, oil, and eggs into the bowl of a stand mixer with whisk attachment. If you don’t have a stand mixer, don’t worry! Just use a large mixing bowl and whisk.
- Start at a low speed until the wet ingredients come together. Then increase the speed for a couple of minutes until eggs become foamy and light.
- Now it’s time to add your vanilla extract and cake mix. (If you’re adding a small box of instant vanilla pudding this is the time to add that, as well.)
- Combine on low speed until fully incorporated.
- Spoon in the entire cake of coconut pecan frosting and mix on low.
- If you’re opting to add additional pecans and coconut, this is the time to do so! Gently fold them in.
- Place batter into prepared bundt pan.
- Place in preheated 325 degree oven for 55 minutes or until cake springs back to the touch and a toothpick comes out clean.
- Remove from oven and place on wire rack to cool.
- After about fifteen minutes you can flip the cake out onto the wire rack to continue cooling.
- Once cake is nearly cooled you can add a cream cheese frosting if you like. I opted not to do this because I planned to take mine on a tray, already sliced.
- How you finish it off is completely up to you! See “Variations to this Recipe” below for more ideas.
- Slice and serve!
- Leftovers can be stored at room temperature up to 4 - 5 days in an airtight container. If you use a cream cheese topping you’ll want to refrigerate.
- Cake can be frozen in freezer safe container or freezer bags up to two months.