Cake Fit For a Queen!

My mom doesn’t eat sweets very often, but when she does, they’re usually made with fruit – most often lemon, berries, or coconut.  This time, it was coconut & lots of it!  When I saw this cake recipe featured in the pages of “Taste of the South Magazine,” I knew I’d have to make it for my mom.  If you love coconut, like we do, you’ll love this cake, too!  Making it is a bit of an all-day affair, so you’ll have to plan ahead.  None of the steps is difficult at all, it just takes time to do them sequentially.  Oh, but it’s so worth your time.

This recipe comes from famed Chef Frank Stitt of Birmingham, Alabama and it’s brimming with Southern charm.  Ground toasted pecans add flavor and texture to the coconut cake.  Each of two 9-inch round cakes is split with the cut side brushed with Simple Syrup, then filled with cooked coconut custard.  Once the layers are stacked, the whole cake is covered in coconut-scented whipped cream, then coated in toasted coconut!

4.0 from 1 reviews

Coconut Pecan Cake

 

Author:

Chef Frank Stitt

Recipe type: Dessert

Cuisine: American

Serves: 16 servings

Prep time: 2 hours 30 mins

Cook time: 45 mins

Total time: 3 hours 15 mins

Print

 

Ingredients

• For the Cake
• 1 cup sweetened flaked coconut, firmly packed
• ¾ cup pecan halves, toasted
• 2 cups sugar, divided
• 2¼ cups all-purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon salt
• ¾ cup unsalted butter, softened
• ¼ cup cream of coconut
• 4 large eggs
• 1 teaspoon coconut extract (I used 1 tablespoon Coconut Rum)
• 1 cup plus 2 tablespoons unsweetened coconut milk
• For the Filling
• 2 large egg yolks, lightly beaten
• ¾ cup sweetened condensed milk
• 2 tablespoons unsalted butter
• 1 tablespoon cream of coconut
• 1 cup sweetened flaked coconut
• Simple Syrup
• ½ cup sugar
• ½ cup water
• Icing
• 1 cup heavy whipping cream
• ¼ cup confectioners' sugar
• 1 teaspoon coconut extract ( I used 1 Tablespoon Coconut Rum)
• 2 cups sweetened flaked coconut, toasted

Instructions

1. Preheat oven to 350 degrees.
2. For Cake
3. Grease 2 (9-inch) round cake pans, and line the bottom of each with parchment paper. Grease parchment paper, then dust with flour, tapping out excess.
4. Finely grind coconut in a food processor; transfer to a bowl. Add pecans and 2 tablespoons sugar to processor, finely grind. Sift together flour, baking soda and salt into a large bowl. Stir in ground coconut and pecan mixture.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream of coconut, and remaining 1¾ cups plus 2 tablespoons sugar on high speed until light and fluffy, approximately 4 minutes. Beat in eggs, one at a time, beating after each addition. Beat in extract. Add flour mixture in 3 batches, alternating with coconut milk, beginning and ending with flour mixture. Divide batter between prepared pans, smoothing tops with an offset spatula.
6. Bake until cakes are golden and a wooden pick inserted inserted in center comes out clean, 30 to 35 minutes. Let cool in pans on a wire rack for 30 minutes. Run a knife around edge of each cake, invert onto rack, and remove parchment. Let cool completely.
7. For Filling
8. 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.Transfer 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 to thick.) Transfer custard to a bowl; stir in coconut. Let cool.
9. Simple Syrup
10. Place sugar and water in a heat-proof measuring cup and microwave on high for 1 minute. Stir until sugar dissolves. Let cool.
11. To Assemble Cake
12. Cut each layer in half horizontally. Place one layer cut side up in the bottom of a 9-inch cake pan. Moisten top with 1 tablespoon Simple Syrup. Spread ½ cup filling in a thin, even layer using an offset spatula. Repeat twice with with layers, Simple Syrup, and filling, then place the last layer on top, cut side down. Refrigerate cake approximately 1 hour. To unmold, run an offset spatula around edges of chilled cake. Invert a cake plate over the pan, and carefully flip cake and cake plate.
13. For Icing
14. Beat cream, confectioner's sugar, and extract at high speed with an electric mixer until stiff peaks form. Spread on top and sides of cake; sprinkle with toasted coconut. Refrigerate until ready to serve.

3.3.3077

My whole family enjoyed this lovely cake

– and I hope you will, too!