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Home Dish Coconut Pecan Cake

Coconut Pecan Cake

Name: How to cook Coconut Pecan Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

Ricardo

Coconut Pecan Cake

Chef Dolester Miles created this rich, Southern cake. It’s a fabulous dessert and it makes a memorable birthday cake.

Ingredient

Food ration :

12 servings

Cooking time :

2 hours plus chilling

85 grams

/ 1 cup firmly packed sweetened shredded coconut

74 grams

/ 3/4 cup pecan halves or pieces, toasted

402 grams

/ 2 1/4 cups all-purpose flour, plus more for the pans

1 tablespoon

unsalted butter / 3/4 cup (1½ sticks), softened, plus more for the pans

60 milliliters

/ 1/4 cup cream of coconut, well mixed

/ 1 cup plus 2 tablespoons unsweetened coconut milk, well mixed

large egg yolks, lightly beaten

3/4 cup

/ 4 tablespoons unsalted butter

1 tablespoon

/ 1 cup sweetened shredded coconut

101 grams

/ 1/4 cup confectioners’ sugar

170 grams

/ 2 cups sweetened shredded coconut, toasted

Cooking instructions

* Step 1

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. Heat oven to 350 degrees F.

* Step 2

Finely grind the coconut in a food processor, then transfer to a small bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them. Add to ground coconut.

* Step 3

In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.

* Step 4

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.

* Step 5

Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture.

* Step 6

Divide batter between the pans and smooth the top of each with a spatula. Bake for 35 minutes, until cakes are golden and a tester comes out clean. 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.

* Step 7

Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside.

* Step 8

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 ⅓ of the hot milk into the egg yolks.

* Step 9

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.

* Step 10

Make the simple syrup: In a saucepan, heat sugar and ½ cup water, stirring occasionally, just until sugar has dissolved. Remove from heat.

* Step 11

Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of the springform pan lined with parchment paper, moisten the top with 2 to 3 tablespoons simple syrup and spread ½ cup of the coconut filling in a thin, even layer with an offset spatula.

* Step 12

Repeat to make 2 more layers of cake and filling, then place the last layer on top. Put back the outside rim (collar) and tightly cover with a plate or wrap in plastic. Refrigerate cake for at least 1 hour or overnight.

* Step 13

To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.

* Step 14

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.