Coconut Pecan Cake by Dolester Miles

1. Prepare Cake Pans and Preheat Oven

Begin your baking adventure by preparing two 9-inch round cake pans; grease them, line with parchment paper, and dust lightly with flour for easy cake release later on. Preheating your oven to 350 degrees Fahrenheit sets the stage for a perfect bake.

2. Create Coconut-Pecan Mixture

Let's create the heart of our cake by grinding 1 cup of sweetened shredded coconut with 3/4 cup of toasted pecan halves and a touch of sugar, about 2 tablespoons. A food processor works wonders here, transforming them into a finely textured blend that will infuse our cake with flavor and character.

3. Combine Dry Ingredients

In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 tablespoon baking powder, and 3/4 teaspoon kosher salt. Stir the coconut-pecan mix into this dry blend, ensuring every grain of flour is kissed with the essence of coconut and pecan.

4. Cream Butter and Sugar

Creaming the butter is an art that breathes life into your cake. Take 3/4 cup of unsalted butter, softened to the warmth of your kitchen, blend it with 1/4 cup cream of coconut, and gradually add in the remaining granulated sugar until the mixture is pale and whispers of fluffiness.

5. Add Eggs and Extract

Eggs are the binding promise of a cake's texture; add 4 large eggs, one at a time, to the creamed butter, ensuring each is fully incorporated before introducing the next. A hint of coconut extract, about 1/4 teaspoon, heightens the tropical notes.

6. Combine Wet and Dry Ingredients

Now, it's time to marry the dry and wet ingredients. Begin with the flour mixture, add a portion to the butter and eggs, then alternate with 1 cup plus 2 tablespoons of unsweetened coconut milk, and finish with the flour mix. This dance of dry and wet ensures a batter that's uniform and smooth, setting the stage for a cake that's tender to the fork.

7. Bake the Cake

Pour the batter into the prepared pans, smoothing the tops to invite an even rise. Slide the pans into the oven and bake for 30 to 35 minutes; watch as they transform into golden domes of delight.

8. Cool the Cakes

After baking, grant the cakes a 30-minute rest in their pans before inverting them onto a rack to cool completely. This patience rewards you with cakes that are poised and ready for adornment.

9. Make the Filling

While the cakes cool, you'll craft a filling that's the stuff of dreams. Simmer 3/4 cup sweetened condensed milk with 4 tablespoons unsalted butter and a tablespoon of cream of coconut on the stove. Into this molten luxury, whisk in 2 lightly beaten large egg yolks, cooking for about 8 minutes until the mixture thickens into a velvety custard. Once cooled, stir in 1 cup sweetened shredded coconut for added texture and sweetness.

10. Assemble the Cake

To assemble your masterpiece, cut each cake layer horizontally if you desire thinner layers, and brush them with a simple syrup made from sugar and water. This not only adds moisture but also a subtle sweetness that permeates each bite. Spread the coconut filling between the layers and let the cake chill in the refrigerator, allowing the flavors to meld and the structure to set for about an hour.

11. Frost and Finish the Cake

The final flourish is a cloud-like icing whipped up from 1 cup heavy cream, a dusting of confectioners’ sugar, and a teaspoon of coconut extract. This ethereal mix is then lavished over and around the cake. For a grand finale, sprinkle the cake with 2 cups of toasted sweetened shredded coconut, creating a textural contrast and a beautifully rustic finish.