coconut pecan cake
Have you ever heard of Dolester Miles? She won the James Beard award for Outstanding Pastry Chef 2018. This is what brought her to my attention. She is in her 60’s, living in Alabama, making traditional Southern desserts. I thought this was the most refreshing, well deserved winner of this category. She doesn’t do crazy, outlandish desserts, she makes the classics and does it amazingly well. While I love modern desserts that are immaculate works of art and flavor combinations that you’ve never heard, it’s nice for someone else to get recognized. She was recognized for her incredible life’s work, something she never even sought out.
1 cup (93g) sweetened, shredded coconut
3/4 cup pecan halves, toasted
2 cups (400g) sugar, divided
2 1/4 cups (281g) ap flour
1 tbsp baking powder
3/4 tsp salt
3/4 cup (170g) unsalted butter, softened
1/4 cup (59ml) cream of coconut
1/4 tsp coconut extract
1 cup plus 2 tbsp (265ml) unsweetened coconut milk
Preheat the oven to 350°F.
Grease two 9-inch round cake pans and line the bottom of each with a circle of parchment paper. Grease the parchment paper, then dust with flour, tapping out any excess.
Make the cake batter: finely grind the sweetened, shredded coconut in a food processor, then transfer to a bowl. Add the pecans to the processor, along with 2 tablespoons of the sugar, and finely grind together.
Sift together the flour, baking powder, and salt into a large bowl. Stir in the ground coconut and pecan–sugar mixture.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream of coconut, and the remaining 1 1/4 cups plus 2 tablespoons sugar on high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, beating well after each addition, then beat in the coconut extract. Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture.
Divide the batter between the prepared pans and smooth the top of each with a spatula. Bake until the cakes are golden and a tester comes out clean, 30 to 35 minutes. Let the cakes cool in the pan on a rack for 30 minutes. Run a knife around the edge of each cake, invert onto wire rack, and remove the parchment. Let cool completely.
2 large egg yolks, lightly beaten
3/4 cup (177ml) sweetened condensed milk
4 tbsp (56g) unsalted butter
1 tbsp cream of coconut
1 cup (93g) shredded coconut
While the cakes are cooling, prepare the filling. Place the egg yolks in a small heatproof bowl.
Combine the condensed milk, butter, and cream of coconut in a small saucepan and cook over medium-low heat for 4 minutes, stirring constantly, until hot. Whisk one-third of the hot milk mixture into the egg yolks.
Transfer the egg mixture to the saucepan with the remaining milk mixture and whisk constantly over medium-low heat until the consistency of pudding, about 4 minutes. Do not allow the custard to become too thick. Transfer the custard to a bowl and stir in the shredded coconut. Let cool completely.
1/2 cup (118ml) water
1/2 cup (100g) sugar
In a saucepan, heat the sugar and 1/2 cup water, stirring occasionally, until the sugar has dissolved. Remove from the heat.
1 cup (236ml) heavy cream
1/4 cup (31g) confectioners’ sugar
1 tsp coconut extract
2 cups (186g) sweetened coconut, toasted
Whip the cream with the confectioners’ sugar and coconut extract until stiff peaks form. Spread the whipped cream on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.
Cut each cake horizontally in half. Build the layer cake in a cake pan: place one layer in the bottom of a 9-inch cake pan. Moisten the top with some of the simple syrup. Spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top.
Refrigerate the cake for about 1 hour. To unmold, run a spatula around the edges of the chilled cake, invert a cake plate over the top, and flip the cake over onto the plate. Coat with toasted sweetened coconut.