How To make Quick Coconut Pecan Upside Down Cake
1/2 c Butter; softened
1/2 c Dark brown sugar
1/2 c Shredded coconut
2/3 c Chopped pecans
1/2 c Semi-sweet chocolate morsels
2 tb Milk
1 c Flour
1/2 c Sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/3 c Water
1 Egg
Preheat oven to 350. Melt 4 tbl. of the butter in a small saucepan. Remove from the heat, then stir in the brown sugar, coconut, pecans, chocolate morsels and milk and blend well. spread the mixture evenly in the bottom of a 9" round cake pan; set aside. Stor together flour, granulated sugar, bainging powder and salt in a mixing bowl. Add the remaining 4 tb. butter, the vanilla, water and egg, and beat until batter is thoroughtly blended and perfectly smooth. Pour over the coconut/pecan mixture and bake for about 30 min., or until a toothpick inserted in the center of the cake cmoes out clean. Let cool in the pan for about 5 min., then turn out onto a serving plate, coconut mixture
on top. If any of the topping sticks to the pan, scoop it out, and spread it on the cake. Serve warm or cold with vanilla ice cream, if you wish. -----
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The Easiest Keto Pecan upside down Mug cake (only 90 secs)
#Keto#pecans#dessert
mug or ramekin
INGREDIENTS
(15-30g) toasted pecan halves
1 ½ tablespoons Lakanto golden sweetener
pinch of cinnamon powder
1 tablespoon (15g) salted butter
1 ½ tablespoons (11g) coconut flour or ¼ cup (25g) blanched almond flour
1-2 tablespoons (13-25g) Lakanto golden sweetener
½ teaspoon (2g) baking powder
2 tablespoons (30g) melted salted butter
1 large egg
¼ teaspoon (1mL) vanilla extract
-Microwave for 60-90 seconds.
-Or bake at 350°F (177°C) for 15-20 minutes until toothpick is clean when inserted.
NUTRITION FACT
Servings
325 calories
25.4g Fat
3.9g Net Carbs
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Easy Hawaiian Pineapple Coconut Poke Cake - Delicious Tropical Cake Recipe
Love poke cakes? This Easy Hawaiian Pineapple Coconut Poke Cake is so delicious and the perfect tropical summertime dessert!
All you need is a French vanilla or yellow cake mix, crushed pineapple, coconut cream and vanilla pudding, whipped cream, and shredded coconut! This delicious and easy pineapple coconut poke cake is perfect for making for summer BBQ's and potlucks and everyone will be going back for another slice!
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Hawaiian Pineapple Coconut Poke Cake Ingredients:
▪️ 1 15.25 oz box French vanilla or yellow cake mix
▪️ 1 20 oz can crushed pineapple, drained with juice reserved for cake
▪️ 1 3.4 oz package coconut cream instant pudding mix*
▪️ 1 3.4 oz vanilla instant pudding mix
▪️ 4 cups milk
▪️ 1/2 cup sweetened coconut flakes, toasted in oven*
▪️ 1 16 oz container frozen whipped topping or 3 cups fresh whipped cream
▪️ Maraschino cherries and/or pineapple slices, for garnish if desired
KITCHEN TOOLS USED (affiliate):
▪️ Deep Dish 9″ x 13″ Cake Pan:
▪️ Electric Mixer:
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▪️ Wooden Spoon (for poking holes):
▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Wire Cooling Rack:
▪️ Colander (For Draining Pineapple):
▪️ Large Baking Sheet:
▪️ Pre-Cut Parchment Paper:
▪️ Cake Icing Spatula:
▪️ Plastic Wrap:
CARA’S KITCHEN ESSENTIALS (affiliate):
▪️ Hand Mixer:
▪️ Stand Mixer:
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▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
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Pecan upside down cake- Step By Step