Dolly Parton Coconut Pecan Pound Cake
This easy Dolly Parton Coconut Pecan Pound Cake starts with cake mix and canned frosting for an incredibly moist, coconut-packed Bundt cake.
If there is one kind of recipe I love, it’s the kind that looks like I worked a whole lot harder than I actually did. This Dolly Parton Coconut Pecan Pound Cake definitely falls into that category.
I had one last box of Dolly Parton coconut cake mix in the pantry and decided to use a trick I’ve used before in my German Chocolate Pound Cake: put the frosting right into the batter.
Yes, the whole can. It sounds a little crazy until you try it, but something magical happens in the oven.
Some Things Just Don't Make Sense. . .
Until you try them. But, no kidding, friends. This recipe has an excessive amount of moisture in it. You can't even imagine that it will work out. . .but it does. And it's delicious!
For this version I used coconut-pecan frosting along with the Dolly coconut cake mix, and the result was even better than I expected. The cake is incredibly moist but surprisingly light and flaky, with coconut and pecans scattered throughout. It reminds me very much of my German Chocolate Pound Cake, only this one has a much more distinct coconut flavor.
Best of all? This might be one of the easiest cakes I’ve made in this entire Dolly series. Mix it, pour it into the Bundt pan, and let the oven do the rest.
Ingredients
You will find a full printable recipe card at the bottom of this post but here’s what you’ll need to make this easy Coconut Pecan Pound Cake. These are simple ingredients!
- 1 box Dolly Parton Favorite Coconut Flavored Cake Mix
- 1 can coconut-pecan frosting
- 1 cup water
- ½ cup vegetable oil
- 4 large eggs
- Coconut extract, optional
- Shredded coconut, optional
- Chopped pecans, optional
- Powdered sugar for dusting, optional
Note: The cake mix and coconut-pecan frosting already bring plenty of flavor and texture, so the additional coconut, pecans, and coconut extract are completely optional.
How to Make Dolly Parton Coconut Pecan Pound Cake
Preheat your oven to 325°F and thoroughly prepare a Bundt pan with nonstick baking spray.
Place the eggs, water, and oil in a large mixing bowl. Add coconut extract, if using. Add in the entire can of coconut-pecan frosting and mix until evenly incorporated.
Add the coconut cake mix. If you want even more texture, fold in additional shredded coconut and chopped pecans. Beat until the batter is smooth.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for approximately 45–55 minutes or until the cake tests done in the center. Mine was perfect at 50 minutes.
Place the pan on a wire rack to cool before turning the cake out.
Once completely cooled, dust generously with powdered sugar or finish it however you like.
What to Expect from This Cake
This one surprised me. You might expect a cake containing an entire can of frosting to be extremely heavy, but it isn't. The crumb is light and flaky while still being incredibly moist.
The coconut-pecan frosting essentially disappears into the cake as it bakes, leaving behind little pieces of coconut and pecan throughout the crumb. The coconut flavor is more pronounced than it is in my German Chocolate Pound Cake, but it isn't overwhelming.
And look at that interior! It's moist enough that you can practically see it in the photos. This is one of those cakes that absolutely does not need a thick layer of frosting to rescue it.
Variations
There are several easy ways to change this recipe.
Skip the extras. Leave out the additional coconut and pecans and let the coconut-pecan frosting provide all of the texture.
Leave out the coconut extract. Dolly's coconut cake mix already has coconut flavor, so the extract is optional. Add it when you want to bump up that flavor even more.
Start with yellow cake mix. Use Dolly Parton Favorite Yellow Cake Mix and add coconut extract. You'll still get plenty of coconut and pecan flavor from the canned frosting.
Add a coconut glaze. This is the version I would have made if I'd had more time! Drizzle the cooled Bundt cake with a simple coconut glaze and sprinkle toasted coconut over the top. It would turn this very simple cake into something really special.
Toast the pecans. Toasting your additional pecans before adding them will give the cake a deeper, nuttier flavor.
Frequently Asked Questions
You really can! Instead of spreading the frosting over the finished cake, the entire can is mixed into the batter before baking. It adds sweetness, moisture, flavor, and texture throughout the cake.
No. Once baked, you don't get a distinct layer or pocket of frosting. It becomes part of the cake itself, leaving behind coconut and pecans and contributing to the exceptionally moist crumb.
Not at all. The coconut-pecan frosting already contains both, so additional coconut and pecans are optional.
No. Because you're starting with a coconut-flavored cake mix, there's already coconut flavor in the cake. The extract simply intensifies it.
Absolutely. Dolly Parton Favorite Yellow Cake Mix would make a great substitute. I would add coconut extract to help bring forward the coconut flavor.
Yes. You can use another coconut-flavored cake mix if Dolly's isn't available.
Begin checking around the 45-minute mark. A tester inserted into the thickest portion should come out clean or with a few moist crumbs attached. Mine baked for 50 minutes.
Definitely not. I simply dusted mine with powdered sugar, and because the cake is already so moist and flavorful, that was plenty.
Yes! A simple powdered-sugar glaze flavored with coconut extract would be delicious. Finish it with toasted coconut for an even prettier presentation.
Keep it tightly covered at room temperature for a couple of days or refrigerate it for longer storage. Bring refrigerated slices back toward room temperature before serving for the best texture.
Dolly Parton Baking
If you love Dolly Parton inspired recipes you’re going to flip over all of these!
- Dollywood Cinnamon Bread (Copycat Recipe)
- Dolly Parton Banana Bread
- Dolly Parton Banana Bread Cookies
- Dolly Parton Pineapple Coconut Cake
- Dolly Parton Coconut Cookies with Lemon Glaze
- Dolly Parton Apples & Bananas Dump Cake
- Dolly Parton Chocolate Thumbprint Cookies with Nutella
- Dolly Parton Gooey Butter Bars
- Dolly Parton Mississippi Mud Cake
- Strawberry Pound Cake
- Dolly Parton Sock It to Me Cake
- Dolly Parton Strawberry Lemonade Cheesecake Bars
- Dolly Parton Snickerdoodle Cake
- Dolly Parton Pecan Pie Brownies
Thanks for Stopping By!
If you make this cake and love it please leave a comment or review. And please pin some photos to your Pinterest boards before you go.
Dolly Parton Coconut Pecan Pound Cake
This easy Dolly Parton Coconut Pecan Pound Cake starts with coconut cake mix and has an entire can of coconut-pecan frosting baked right into the batter. The result is an incredibly moist, light, tender cake filled with coconut and pecans.
Ingredients
- 1 box Dolly Parton Favorite Coconut Flavored Cake Mix
- 1 can coconut-pecan frosting
- 1 cup water
- ½ cup vegetable oil
- 4 large eggs
- Coconut extract, optional
- Shredded coconut, optional
- Chopped pecans, optional
- Powdered sugar for dusting, optional
Instructions
- Preheat oven to 325°F. Generously prepare a Bundt pan with nonstick baking spray.
- Place the eggs, water, and oil in a large mixing bowl. Beat until well combined and slightly foamy. Add coconut extract, if using.
- Add the coconut cake mix and beat until smooth.
- Add the entire can of coconut-pecan frosting and mix until evenly incorporated.
- Fold in additional shredded coconut and chopped pecans, if desired.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a tester inserted into the thickest portion comes out clean or with a few moist crumbs. Mine was perfect at 50 minutes.
- Cool the cake in the pan on a wire rack before carefully turning it out.
- Once completely cool, dust with powdered sugar if desired.
Notes
The additional coconut, pecans, and coconut extract are optional. The Dolly Parton coconut cake mix and coconut-pecan frosting already provide plenty of coconut flavor and texture.
Don't expect a heavy, dense pound cake. This one is surprisingly light and flaky while still being exceptionally moist. The frosting melts into the batter as it bakes, leaving little bits of coconut and pecan throughout.
For a dressier version, drizzle the cooled cake with a coconut-flavored powdered-sugar glaze and finish with toasted coconut.
You can also make a variation using Dolly Parton Favorite Yellow Cake Mix. If using yellow cake mix, I would add coconut extract to bring forward the coconut flavor.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 288Total Fat: 14gSaturated Fat: 2gUnsaturated Fat: 12gCholesterol: 63mgSodium: 353mgCarbohydrates: 39gFiber: 1gSugar: 21gProtein: 4g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
