Coconut Pecan Cheesecake Bundt Cake

• Refrigerated

  • 4 Eggs
  • 1 Lrg egg

• Canned Goods

  • 1/3 cup Coconut cream

• Baking & Spices

  • 3 cup Flour
  • 1/2 tsp Salt
  • 3 1/3 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 cup Olive oil

• Nuts & Seeds

  • 1 cup Coconut
  • 3 tsp Coconut flavor
  • 1 cup Pecans

• Dairy

  • 2 tbsp Butter
  • 1 cup Buttermilk
  • 8 oz Cream cheese

• Liquids

  • 1/2 cup Water

• Other

  • 1/2 tsp powder
  • 1/2 tsp Soda

Found on ashleemarie.com

Description

Ingredients

• 4 eggs
• 2 C sugar
• 1 C olive oil
• 2 tsp coconut flavor
• 3 C flour
• 1/2 tsp soda
• 1/2 tsp powder
• 1/2 tsp salt
• 1 C buttermilk
• 1 C shredded coconut
• 1 C chopped pecans
• 8 oz cream cheese
• 1/3 C sugar
• 1/3 C coconut cream (optional - leads to a softer cheesecake center, not as set)
• 1 tsp vanilla
• 1 lrg egg slightly beaten
• 1 C sugar
• 1/2 C water
• 2 Tbsp butter
• 1 tsp coconut flavor

Directions

• Preheat the oven to 325.
• Beat the eggs, 2 C sugar, oil and 2 tsp coconut flavor in a mixer.
• Add flour, soda, powder, salt and mix well.
• Add the buttermilk, coconut, nuts and blend.
• Pour 3/4 of the batter into bundt pan
• beat the cream cheese, sugar, coconut cream and vanilla
• once its smooth add the egg and mix until just combined
• pipe into the pan in an even layer (if you pipe it all together it will create a tunnel instead of a ribbon)
• cover with the rest of the batter
• Bake for 1 hour+, the cake will bounce back when pressed
• Let cool 10 mins, then turn out
• bring the sugar, water and butter to a boil
• let boil 5 mins
• take off the heat and add the coconut
• you can pour over the cake right away and let it soak in when warm, or let it cool and thicken then pour it over,
• keep any extra and pour over as you slice it