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Coconut Pecan Cake

Coconut Pecan Cake

Moist vanilla layer cake topped with a rich coconut pecan custard frosting
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12

INGREDIENTS

Cake

  • 2.5 cups all purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs room temperature
  • 1 cup buttermilk room temperature
  • ½ cup whole milk room temperature
  • 2.5 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp fine salt
  • 2 tsp vanilla extract
  • nonstick spray for pans
  • 2 tbsp flour for dusting pans.

Coconut Pecan Frosting

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 4 large egg yolks
  • ½ cup unsalted butter
  • 1.5 tsp vanilla extract
  • 2 cups sweetened shredded coconut
  • 1.5 cups pecans chopped
  • ¼ tsp fine salt.

INSTRUCTIONS

Cake

  • Heat oven to 350 F and grease and flour two 9 inch round pans then line bottoms with parchment
  • whisk flour baking powder baking soda and salt until uniform
  • beat butter and sugar until light and fluffy then beat in eggs one at a time and mix in vanilla
  • add dry ingredients in two additions alternating with buttermilk and milk and mix just until smooth
  • divide batter evenly and bake until a toothpick comes out clean and centers spring back then cool in pans 10 minutes and turn out to cool completely.

Coconut Pecan Frosting and Assembly

  • Whisk evaporated milk sugar egg yolks and salt in a saucepan over medium heat then cook whisking constantly until thickened and just bubbling
  • remove from heat and stir in butter and vanilla until melted then fold in coconut and pecans
  • cool frosting to a spreadable consistency stirring occasionally
  • level cakes if needed then spread frosting between layers and over top and sides or leave sides semi naked for a traditional finish
  • rest cake 30 minutes before slicing for clean layers.

Notes

1. Toast pecans and coconut for deeper flavor 2. use 3 cake pans for thinner layers and reduce bake time to 18 to 22 minutes 3. substitute kefir or sour milk for buttermilk 4. keep frosting below a boil to prevent curdling 5. store covered at room temperature 1 day or refrigerate up to 5 days and bring to room temperature before serving

Nutrition

Calories: 620kcal | Carbohydrates: 74g | Protein: 7g | Fat: 34g