Coconut pecan cake
Instructions:
For Valentine’s Day, bake the layers in two 9-inch heart-shaped cake pans. 3 / 4 cup (1 1 / 2 sticks) unsalted butter, room temperature, plus more for the pans 2 1 / 4 cups all-purpose flour, plus more for the pans 1 cup firmly packed sweetened shredded coconut 3 / 4 cup pecan halves (3 ounces), toasted 2 cups sugar 1 tablespoon baking powder 3 / 4 teaspoon salt 1 / 4 cup creamed coconut or unsalted butter 4 large eggs 1 tablespoon pure coconut extract 1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces) Coconut Cake Filling
Milk Chocolate Ganache
2 cups toasted shaved coconut, for garnish (optional)
MAKES ONE 9 - INCH LAYER CAKE
- Preheat the oven to 350ï€ ï€ F. Butter two 9-inch round cake pans. Line the bottoms with parchment. Butter the parchment, and dust with flour; tap out excess, and set aside.
- In a food processor, finely grind the coconut; transfer to a bowl. Finely grind the pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together the flour, baking powder, and salt; stir in the ground coconut and pecans. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and coconut extract. Beat in the flour mixture in 3 batches, alternating with the coconut milk and starting and ending with flour.
- Divide the batter between the prepared pans; smooth the tops. Bake until golden and a cake tester inserted in the centers comes out clean, about 35 minutes. If the tops begin to get too dark, cover loosely with foil. Let cool in the pans 30 minutes. Run a knife around the edges of the cakes; invert onto a wire rack. Reinvert; let cool completely.
- Line 2 rimmed baking sheets with plastic wrap; fit 1 with a cooling rack. Use a serrated knife to trim the tops of the cake layers, if desired. Transfer 1 layer to baking sheet with rack; spread with filling. Place the remaining cake layer on top.
- Using an offset spatula, spread 1 cup chilled ganache on the sides of the cake; smooth with a bench scraper. Pour the remaining ganache over the cake, coating completely. Transfer the cake and rack to the other baking sheet; chill until set, about 5 minutes. Scrape the excess ganache back into bowl, passing it through a sieve.
- Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on the sides of the cake, if desired. Keep at room temperature until ready to serve.