- 1/2 cup sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) carton commercial sour cream
How to Make It
Combine 1/2 cup sugar, cinnamon, pecans, and coconut; stir well, and set aside.
Cream butter; gradually add 1 cup sugar, beating well. Add eggs; beat well.
Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Spoon half of batter into a greased 10 - inch tube pan; sprinkle half of pecan mixture over batter. Repeat layers. Bake at 350° for 45 to 50 minutes or until cake tests done.
Cool 5 minutes in pan; invert cake onto serving plate. Cool.