We had 16 move in for the weekend and this was beloved by all! Recipe is adapted from a recipe in the Taste of The South Magazine
Coconut Pecan Cake
Cake:
• 1 cup sweetened flaked coconut, firmly packed
• 3/4 cup pecan halves, toasted (I didn’t toast)
• 2 cups sugar divided
• 2 1/4 cups flour
• 1 Tbsp. baking powder
• 3/4 tsp. salt (I used ¼ tsp)
• 3/4 cup unsalted butter, softened
5 extra large eggs and 1 extra egg yolk
1 tsp. vanilla
• 1/4 cup cream of coconut (found in liquor aisle)
• 1 cup plus 2 Tbsp. unsweetened coconut milk
Filling:
• 2 large egg yolks
• 3/4 cup sweetened condensed milk
• 4 Tbsp. unsalted butter
• 1 Tbsp. cream of coconut
• 1 cup sweetened, flaked coconut
Frosting:
I made a cream cheese frosting to which I added 1 Tbsp. cream of coconut
2 cups sweetened flaked coconut, toasted
1. Preheat oven to 350 F
2. Crease 2 (9 inch) round cake pans and line the bottom of each with a circle of parchment paper. Great parchment paper.
3. Finely grind coconut in a food processor; transfer to a bowl. Add pecans and 2 Tbsp. sugar to processor; finely grind. Sift together flour, baking powder, and salt into a large bowl. Stir in ground coconut and pecan mixture
4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream of coconut and remaining 1 ¾ cups plus 2 tablespoons sugar on high speed until light and fluffy, approximately 4 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in extract. Add flour mixture in 3 batches, alternating w/ coconut milk, beginning and ending with flour mixture (I dumped it all in at once). Divide batter between prepared pans, smoothing tops with an offset spatula.
5. Bake until cakes are golden and a wooden pick inserted in center comes out clean. 30 to 35 minutes. Let cool in pans on a wire rack 30 minutes. Run a knife around edge of each cake. Invert onto rack and remove parchment. Let cool completely (I made the layers in advance and froze them until I needed them).
6. For filling: Place egg yolks in a small heatproof bowl. Combine condensed milk, butter and cream of coconut in a small saucepan. Cook over medium-low heat, stirring constantly, until hot, approximately 4 minutes. Whisk one-third of hot milk mixture into egg yolks. Tranfer egg mixture to saucepan; whisk constantly over medium-low heat until mixture reaches the consistency of pudding, approximately 4 minutes. (Do not allow custard to become too thick.) Transfer custard to a bowl; stir in coconut. Let cool complete.
7. To Assemble; frost with frosting. Sprinkle w/ toasted coconut. Refrigerate until ready to serve.
Coconut Pecan Cake
Cake:
• 1 cup sweetened flaked coconut, firmly packed
• 3/4 cup pecan halves, toasted (I didn’t toast)
• 2 cups sugar divided
• 2 1/4 cups flour
• 1 Tbsp. baking powder
• 3/4 tsp. salt (I used ¼ tsp)
• 3/4 cup unsalted butter, softened
5 extra large eggs and 1 extra egg yolk
1 tsp. vanilla
• 1/4 cup cream of coconut (found in liquor aisle)
• 1 cup plus 2 Tbsp. unsweetened coconut milk
Filling:
• 2 large egg yolks
• 3/4 cup sweetened condensed milk
• 4 Tbsp. unsalted butter
• 1 Tbsp. cream of coconut
• 1 cup sweetened, flaked coconut
Frosting:
I made a cream cheese frosting to which I added 1 Tbsp. cream of coconut
2 cups sweetened flaked coconut, toasted
1. Preheat oven to 350 F
2. Crease 2 (9 inch) round cake pans and line the bottom of each with a circle of parchment paper. Great parchment paper.
3. Finely grind coconut in a food processor; transfer to a bowl. Add pecans and 2 Tbsp. sugar to processor; finely grind. Sift together flour, baking powder, and salt into a large bowl. Stir in ground coconut and pecan mixture
4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream of coconut and remaining 1 ¾ cups plus 2 tablespoons sugar on high speed until light and fluffy, approximately 4 minutes. Beat in eggs, one at a time, beating well after each addition. Beat in extract. Add flour mixture in 3 batches, alternating w/ coconut milk, beginning and ending with flour mixture (I dumped it all in at once). Divide batter between prepared pans, smoothing tops with an offset spatula.
5. Bake until cakes are golden and a wooden pick inserted in center comes out clean. 30 to 35 minutes. Let cool in pans on a wire rack 30 minutes. Run a knife around edge of each cake. Invert onto rack and remove parchment. Let cool completely (I made the layers in advance and froze them until I needed them).
6. For filling: Place egg yolks in a small heatproof bowl. Combine condensed milk, butter and cream of coconut in a small saucepan. Cook over medium-low heat, stirring constantly, until hot, approximately 4 minutes. Whisk one-third of hot milk mixture into egg yolks. Tranfer egg mixture to saucepan; whisk constantly over medium-low heat until mixture reaches the consistency of pudding, approximately 4 minutes. (Do not allow custard to become too thick.) Transfer custard to a bowl; stir in coconut. Let cool complete.
7. To Assemble; frost with frosting. Sprinkle w/ toasted coconut. Refrigerate until ready to serve.