DIRECTIONS:
Preheat oven to 350°F and line a 9×13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
In a medium bowl, beat together the 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Continue mixing on low, and add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.
Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes. Invert cake onto a platter, using foil overhang as needed. Let cool 15 minutes before serving.
Tips:
Pecans can be a luxury. For the recipe, I call for chopped pecans. I used these pecans from Georgia. They are affordable and delicious. You can also buy already chopped pecans to save a little time when making this recipe.
We use a 12×17 inch cake pan, but you can also use a 9×13 inch pan if that’s all you have. Just keep an eye on your cake as it bakes to adjust the baking time.
All wet ingredients should be kept at room temperature.
Nutrition:
Calories : 500kcal
Glucides : 51g
Protéines : 6g
Lipides : 32g
Graisses saturées : 14g
Cholestérol : 75mg
Sodium : 591mg
Potassium : 196 mg
Fibres : 3g
Sucre : 32g
Vitamine A : 580 UI
Vitamine C : 1 mg
Calcium : 78 mg
Fer : 2 mg
