Pear Coconut Pecan Bundt Cake Diabetic Friendly Recipes

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COCONUT PECAN CAKE



Coconut Pecan Cake image

This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 13

4 large eggs, room temperature
3 cups sugar, divided
1 cup vegetable oil
3 teaspoons coconut extract, divided
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter
Confectioners' sugar, optional

Steps:

  • In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.

COCONUT PECAN BUNDT CAKE



Coconut Pecan Bundt Cake image

Make and share this Coconut Pecan Bundt Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Breads

Time 1h30m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 13

4 eggs
3 cups sugar, divided
1 cup vegetable oil
3 teaspoons coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter
powdered sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 tsp coconut extract; mix well.
  • Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened.
  • Stir in coconut and pecans.
  • Spoon into a well greased 10 inch tube pan.
  • Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
  • Meanwhile, in a saucepan, combine the water, butter and remaining sugar.
  • Bring to a boil; cook for 5 minutes.
  • Remove from the heat; add remaining extract.
  • Slowly pour hot syrup over hot cake.
  • Cool in pan for 4 hours before removing to serving plate.
  • Dust with confectioners sugar.

Nutrition Facts : Calories 918.1, Fat 46.1, SaturatedFat 9.8, Cholesterol 114.6, Sodium 280.6, Carbohydrate 118.8, Fiber 3, Sugar 81.3, Protein 10.6

COCONUT PECAN BUNDT CAKE



coconut pecan bundt cake image

Its so good you will want to hide it for yourself! This turns out very moist and so yummy.

Provided by mindy morrissette

Categories     Cakes

Time 1h10m

Number Of Ingredients 2

1 box any brand yellow cake mix
1 jar(s) coconut pecan frosting

Steps:

  • 1. (You will need the ingridients that your cake mix calls for) Mix you cake mix and all that it calls for in a mixing bowl. NEXT: Add the coconut pecan frosting into the cake batter. Grease your bundt pan well and pour your mixture in. Bake as directed on the cake mix box for the bundt cook time. Check your cake by poking it with a tooth pick. If the tooth pick comes out clean your cake is done.
  • 2. Let the cake cool and serve its awesome!

PEAR BUNDT CAKE



Pear Bundt Cake image

Make and share this Pear Bundt Cake recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 13

3 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 cups granulated sugar
1/4 cup butter, softened
2 large eggs
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 1/4 cups 2% low-fat milk
1 1/2 cups pears, peeled and diced (1 large or 2 small)

Steps:

  • Preheat over to 350°F Grease a 10-inch bundt pan well, brushing it with melted butter or nonstick cooking spray.
  • In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg and cinnamon.
  • In a large bowl, using an electric mixer, cream together butter and sugar until fluffy. It will look sandy when well-combined. Beat in eggs, one at a time, followed by pear/apple sauce and vanilla extract.
  • Working in two or three additions, alternately add flour mixture and milk to the sugar mixture. Stir only until just combined, then gently stir in the diced pears.
  • Pour into prepared pan and bake for 60 minutes, or until a tester comes out clean and the cake springs back when gently pressed.
  • Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool.
  • Dust with powdered sugar before serving.

Nutrition Facts : Calories 298.3, Fat 5.5, SaturatedFat 3.1, Cholesterol 47.5, Sodium 409.7, Carbohydrate 56.9, Fiber 1.8, Sugar 28.6, Protein 5.5

PEAR-PECAN BUNDT CAKE



Pear-pecan Bundt Cake image

I haven't tried this one yet, but it really looks good. From Great American Home Cooking (Collector's Edition 1998)

Provided by Vino Girl

Categories     Dessert

Time 2h35m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

6 small pears, peeled, cored and chopped
2 cups sugar
1 cup pecans, chopped
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup vegetable oil
1 teaspoon vanilla extract
2 eggs, well-beaten
confectioners' sugar, for dusting

Steps:

  • Grease and flour a 12 cup Bundt cake pan.
  • Place the pears, granulated sugar and pecans in a large bowl; stir well to coat.
  • Set aside for 1 hour, stirring occasionally.
  • Preheat the oven to 325°F
  • Sift the flour, baking soda and salt over the pear mixture.
  • Stir in the oil, vanilla, and eggs.
  • Pour the batter into the prepared pan, smoothing the top.
  • Bake for 1 1/4 hours, or until a wooden pick inserted in the center comes out clean.
  • Cool in the pan for 5 minutes, then turn the cake out onto a rack and let cool completely.
  • Dust top with confectioners' sugar before serving.

Nutrition Facts : Calories 519.7, Fat 25.9, SaturatedFat 3.2, Cholesterol 35.2, Sodium 319.7, Carbohydrate 69.3, Fiber 3.9, Sugar 40.7, Protein 5.4

PEAR BUNDT CAKE



Pear Bundt Cake image

Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. -Veronica Ross, Columbia Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 5

1 can (15 ounces) reduced-sugar sliced pears
1 package white cake mix (regular size)
2 large egg whites, room temperature
1 large egg, room temperature
2 teaspoons confectioners' sugar

Steps:

  • Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes., Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Add batter. , Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 149 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 232mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

PEAR-COCONUT-PECAN BUNDT CAKE (DIABETIC FRIENDLY)



Pear-Coconut-Pecan Bundt Cake (Diabetic Friendly) image

Since I am diabetic, I am always interested in desserts I can enjoy. I put this together one Saturday morning and have been very pleased with it. Friends and family enjoy it, too.

Provided by Linda Wilson @gvgrandmalinda

Categories     Cakes

Number Of Ingredients 16

2 - large eggs
2 - large egg whites
1/2 cup(s) canola oil
1/2 cup(s) olive oil
1/2 cup(s) unsweetened applesauce
1/2 cup(s) splenda brown sugar blend
1 cup(s) splenda granulated
1 cup(s) all-purpose flour
2 cup(s) whole-wheat flour
1 1/2 teaspoon(s) baking soda
1 1/4 teaspoon(s) ground cinnamon
1 teaspoon(s) vanilla extract
4 cup(s) chopped pears
1 cup(s) unsweetened flaked coconut
1 cup(s) chopped pecans
- butter-flavored nonstick cooking spray

Steps:

  • In a medium to large mixing bowl, using an electric mixer, beat eggs and egg whites. Add the oils, applesauce, Brown Sugar Blend and the Splenda Granulated; beat until creamy. Add the all-purpose flour and mix to blend. Add the whole-wheat flour, baking soda, and cinnamon, beating at medium speed to blend well. Blend in the vanilla. Using a large spatula or wooden spoon, mix in the pears, coconut, and pecans until well combine. Spray a Bundt pan with the cooking spray and pour the batter evenly into the pan. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.

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