2 Reviews
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billiev on 8.21.2013
One of our favorite recipes. I have also made it at Christmas time and added candied red and green cherries to the mix in place of the pecans. One can of coconut is 2-3/4 cups if you are using packaged coconut instead of canned. Another variation I have made is making the cake in a 9 x 13 pan, reserving all the pecans and 1 cup of the coconut from the cake batter. Bake the cake until it tests done and remove from oven and sprinkle on the reserved coconut and pecans. Pour glaze over all and serve warm from pan. Delish.
kungfookatie on 4.9.2011
This recipe has been passed around my family as well. Often used for Christmas gifts, I love it so much I make it year round. The almond glaze is really what makes it so wonderful.
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Kathy Haecker on 5.26.2017
This is our favorite cake as well. Has anyone ever tried to make it with gluten-free flour?
billiev on 8.21.2013
This is one of our favorite cakes. I have been making this recipe for years. When my son got married 10 years ago, it was one of the recipes that he asked his wife to get from me. For those of us who buy our coconut in larger packages, one 7 oz. can of coconut is 2-3/4 cups. Thanks for posting this recipe