Ingredients
1-1/2 cups butter, softened3-3/4 cups confectioners’ sugar6 large eggs, room temperature1 tablespoon vanilla extract2-1/2 cups all-purpose flour1/2 teaspoon salt1 cup sweetened shredded coconut2/3 cup chopped pecans, toastedOptional: butter pecan ice cream, confectioners’ sugar
Preparation
Preheat oven to 325°. In a large bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans.
Pour into a greased and floured 10-in. tube pan; spread evenly. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners’ sugar and serve with ice cream.
