Butter Pecan Bundt Cake

This cake was completely improvised on a last minute whim to make my father a birthday cake for his 55th birthday. Although the recipe claims the "Butter Pecan" label, it has absolutely no butter in it. It just happened to be one of those times that I was out of butter and had only 1 hour to prepare a cake, but believe me, this exact combination of ingredients promises a rich, moist and flavorful cake.
This recipe is doubled due to the number of people I was entertaining that day so feel free to cut the ingredients in half to create a perfect single recipe.

Butter Pecan Bundt Cake

4 cups Unbleached All-Purpose Flour sifted
2 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Salt
2/3 cup Shortening (plus more to generously grease Bundt pans)
1/4 cup Brown Sugar
2 cups Sugar
6 extra large Eggs
2 teaspoons Vanilla
1/4 teaspoon Orange Blossom Water
1/4 teaspoon Almond Extract
1 1/2 cups Evaporated Milk
1-1oz. box Sugar free Fat free Instant Jello Pudding Vanilla Flavor
1-1oz. box Sugar free Fat free Instant Jello Pudding Cheesecake Flavor
1 1/2 cups chopped Pecans
1 cup toasted Coconut Flakes (for garnish)
1/2 cup Butterscotch Ice Cream topping (for garnish)

Preheat oven to 350. Generously grease two Bundt pans with shortening or non-stick baking spray. Set aside.
Cream the two sugars and shortening in a bowl with an electric hand mixer until the consistency is light yellow and fluffy. Add the eggs, salt, vanilla, orange blossom water and almond extract. Mix on low, gently until incorporated.
In another dry bowl, sift the flour, baking powder and baking soda together well. Add these ingredients and the evaporated milk to the other ingredients. Beat with the hand mixer on medium speed for 2 minutes making sure all of the dry and wet ingredients are well incorporated from the bottom and sides of the bowl. The batter should be thicker than pancake mix but not so thick as to pull away from the beaters. If this is the case, add a little more milk.
Fold in the chopped pecans and divide the batter evenly amongst the two pans.
Bake at 350 for 20 minutes, then lower the temperature to 250 for 30 minutes, also use this moment to rotate the cakes for even baking. Check with a butter knife in the middle of the thickest part to see if its done. The knife should come out slightly moist but no uncooked batter should be on it.
Wait 10 minutes for the cakes to cool down then turn out onto a cake plate. While the cake cools a bit more, toast the coconut flakes at 350 for 4-8 minutes watching carefully (coconut flakes burn quite easily!) allow them to cool a few minutes afterward.
Drizzle both cakes with the butterscotch icecream topping and sprinkle tops with the coconut flakes.
Enjoy!