Description
A luscious Southern-inspired cake topped with a rich coconut pecan praline glaze! Perfect for family gatherings, potlucks, or when you’re craving something sweet and indulgent.
Ingredients:
1 box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 (14-ounce) can sweetened condensed milk
1 cup shredded sweetened coconut
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. (
5 minutes)
In a bowl, combine cake mix, water, oil, and eggs. Beat until smooth. Pour batter into prepared pan. (
10 minutes)
Bake until a toothpick inserted in the center comes out clean. (
30–35 minutes)
While cake bakes, poke holes all over the top of the hot cake using a fork or skewer. Slowly pour sweetened condensed milk over the warm cake, letting it soak in. (
5 minutes)
For the topping, melt butter in a saucepan over medium heat. Stir in brown sugar and milk. Bring to a gentle boil for 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla, coconut, and pecans. (
10 minutes)
Pour warm praline mixture over the cake, spreading evenly. Let cool slightly before slicing. (
20 minutes)
Prep Time: 15 minutes | Baking Time: 35 minutes | Topping Time: 10 minutes | Cooling Time: 20 minutes | Total Time: 1 hour 20 minutes
Kcal: ~480 kcal | Servings: 12 servings
#CoconutPecanCake #SouthernBaking #SweetIndulgence #HomemadeGoodness
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 350°F (175°C) and thoroughly grease a 9×13-inch pan. In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed for 2 minutes until the batter is completely smooth and free of lumps. Pour the batter into the prepared pan and bake on the middle rack for 30-35 minutes. The cake is done when the top is golden and springs back lightly to the touch.
As soon as the cake comes out of the oven, use the handle of a wooden spoon or a large fork to poke holes all over the surface, going nearly to the bottom. Slowly pour the entire can of sweetened condensed milk over the hot cake, aiming for the holes to ensure maximum absorption. Let it sit while you make the topping.
For the praline glaze, melt the butter in a medium saucepan over medium heat. Add the brown sugar and milk, stirring constantly until the sugar dissolves. Bring the mixture to a gentle boil and maintain it for a full 2 minutes—this is crucial for the right consistency. Remove from heat and immediately stir in the vanilla, shredded coconut, and chopped pecans. Pour this warm mixture evenly over the cake, spreading it to the edges with a spatula.
Serving Suggestions
This decadent cake is rich enough to stand alone, but a few accompaniments can elevate it. Serve slightly warm for a gooey, comforting dessert. A small scoop of vanilla bean ice cream or a dollop of freshly whipped cream provides a lovely temperature and texture contrast. For a brunch or afternoon coffee, pair a slice with fresh berries like strawberries or raspberries to cut through the sweetness.
How-to Summary
In brief: Mix and bake a yellow cake from a box. Poke holes in the hot cake and soak it with sweetened condensed milk. Create a praline glaze by boiling butter, brown sugar, and milk, then stirring in vanilla, coconut, and pecans. Pour the warm topping over the cake and allow it to cool slightly before serving.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can bake it a day in advance. Store it covered at room temperature. The flavors often meld and improve overnight.
What can I use instead of pecans? Walnuts are a good substitute, or you can omit nuts entirely for a coconut-only version.
My glaze turned grainy. What happened? Graininess usually means the sugar didn’t fully dissolve. Ensure you stir constantly while bringing the butter, sugar, and milk to a boil and maintain the full 2-minute boil time.
Can I use a homemade cake recipe instead of a mix? Absolutely. Use your favorite vanilla or yellow cake recipe baked in a 9×13 pan. The key is having a warm, sturdy cake to absorb the milk.
How should I store leftovers? Cover the pan tightly with foil or plastic wrap and store at room temperature for up to 3 days. Refrigeration is not recommended as it can dry out the cake.
Common Mistakes to Avoid
- Not poking enough holes: Be generous! This allows the condensed milk to seep deep into the cake.
- Pouring cold condensed milk: It should be at room temperature to flow easily into the holes.
- Undercooking the glaze: Skipping the full 2-minute boil will result in a runny, thin topping that won’t set properly.
- Slicing too soon: Let the cake cool for at least 20 minutes so the topping can set, ensuring clean slices.
Conclusion
This Southern-inspired Coconut Pecan Cake is the epitome of easy, crowd-pleasing indulgence. By starting with a simple cake mix and elevating it with a soak of rich condensed milk and a homemade praline glaze, you create a dessert that tastes entirely from-scratch. Mastering the few key techniques—thoroughly poking the cake and properly cooking the glaze—guarantees a moist, flavorful, and unforgettable treat perfect for any occasion.