Try this Coconut Pecan Cake recipe, or contribute your own.
- 1 tablespoon baking powder
- 1 teaspoon coconut extract
- 4 large eggs
- for the cake:
- 1 cup/85 grams firmly packed sweetened shredded coco
- 3/4 up/74grams pecan halves toasted
- 2 cups/402 grams granulated sugar
- 2 1/4 cups/287 grams all-purpose flour plus more for the pans
- 3/4 easpoonkosher salt
- 3/4 up/170grams unsalted butter (1 1/2 sticks) softened, plus more for the pans
- 1/4 up/60milliliters cream of coconut
- 1/4 easpooncoconut extract
- 1 cup plus 2 tablespoons/270 milliliters unsweetened coc
- for the filling and simple syrup:
- 2 large egg yolks lightly beaten
- 3/4 upsweetened condensed milk
- 4 tablespoons/57 grams unsalted butter
- 1 tablespoon cream of coconut
- 1 cup/85 grams sweetened shredded coconut
- 1/2 up/101grams granulated sugar
- for the icing:
- 1 cup/240 milliliters heavy cream
- 1/4 up/31grams confectioners’ sugar
- 2 cups/170 grams sweetened shredded coconut toasted
- Carbohydrate 1.31774999992973 g
- Cholesterol 141.816666666667 mg
- Fat 4.30149999963354 g
- Fiber 0.0275000005727993 g
- Protein 4.91449999996164 g
- Saturated Fat 1.85367083300837 g
- Serving Size 1 1 (55g)
- Sodium 68.1541666666244 mg
- Sugar 1.29024999935693 g
- Trans Fat 0.612891666644761 g
- Calories 63 calories
Step-by-step
- Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
- Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
- In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
- In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
- Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes.
- Run a knife around the edge of each cake, invert onto rack, and remove the parchment.
- Let cool completely.
- Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
- Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
- Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
- Make the icing: Whip the cream with the confectioners’ sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut.
- Refrigerate until ready to serve.
Why does the custard separate or taste flat when using pre-shredded coconut straight from the bag? The answer lies in moisture control and fat distribution. Understanding how different coconut and dairy components interact changes the structural integrity of a multi-layered pastry.
- Grinding shredded coconut with sugar breaks down the fibrous cell walls and releases natural oils directly into the batter.
- Tempering the egg yolks by whisking in one-third of the hot condensed milk prevents the eggs from scrambling prematurely on the stove.
- Whisking the heavy cream with confectioners’ sugar requires chilled equipment to trap air bubbles effectively for stiff peaks.
- Brushing each horizontal cake layer with simple syrup prevents the crumb from drying out during the hour-long refrigeration phase.
Substitutions like plant-based milks alter the final emulsion stability and reduce the protein content necessary for a structured crumb. Proper cooling windows ensure the butter-based fillings do not melt the structural tiers upon assembly.
