Benefits: This rich coconut pecan cake features pecans and coconut, which provide vitamin E, minerals, and naturally occurring plant compounds. Pecans also contain unsaturated fats that support the skin's natural moisture barrier, while coconut contributes fats and manganese. Eggs provide protein and vitamin A, making this indulgent dessert a source of several nutrients that contribute to normal skin health.
Skin Concern: Dry Skin
Prep Time: 25 minutes | Cook Time: 30 minutes | Serves: 12
Ingredients:
For the Coconut Pecan Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tsp coconut extract
- 1 cup full-fat coconut milk
- 1 cup sweetened shredded coconut
- 1 cup pecans, toasted and finely chopped
For the Coconut Pecan Frosting:
- 1 cup evaporated milk
- 3 large egg yolks
- 3/4 cup light brown sugar, packed
- 1/2 cup unsalted butter
- 1 tsp pure vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup toasted pecans, chopped
- Pinch of sea salt
For Garnish:
- Toasted pecan halves
- Toasted coconut flakes, optional
Instructions:
- Prepare the Pans: Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
- Combine the Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until pale and fluffy, about 3–4 minutes.
- Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and coconut extracts.
- Finish the Batter: Alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Add Coconut and Pecans: Gently fold the shredded coconut and toasted chopped pecans into the batter.
- Bake: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until the centers spring back lightly and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Frosting: Combine the evaporated milk, egg yolks, brown sugar, butter, and salt in a saucepan. Cook over medium-low heat, stirring constantly, for 10–12 minutes or until the mixture thickens enough to coat the back of a spoon.
- Add the Coconut and Pecans: Remove the frosting from the heat and stir in the vanilla, shredded coconut, and toasted pecans. Allow it to cool until thick and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread with coconut pecan frosting. Repeat with the remaining layers, finishing with a generous layer on top.
- Garnish: Decorate with toasted pecan halves and coconut flakes. Allow the assembled cake to rest for about 30 minutes before slicing.
Shopping Tips:
- Pecans: Choose fresh, unsalted pecans and toast them before adding them to the cake. Toasting intensifies their buttery, nutty flavor.
- Coconut: Sweetened shredded coconut creates a moist, classic cake. Unsweetened coconut can be substituted if you prefer less sweetness.
- Coconut Milk: Look for canned, full-fat, unsweetened coconut milk rather than refrigerated coconut beverages.
- Evaporated Milk: Make sure you're purchasing evaporated milk rather than sweetened condensed milk, as the two aren't interchangeable.
- Butter: Use unsalted butter so you have better control over the cake's overall salt level.
Cooking Tips:
- Toast the pecans at 350°F for about 6–8 minutes before chopping to deepen their flavor.
- Bring the eggs, butter, and coconut milk to room temperature before mixing for a smoother, more evenly textured batter.
- Avoid overmixing after adding the flour, which can make the cake dense instead of tender.
- Stir the frosting continuously while cooking to prevent the egg yolks from scrambling or the mixture from scorching.
- The coconut pecan frosting will continue to thicken as it cools, so don't wait until it's extremely thick before removing it from the heat.
- Make sure the cake layers are completely cool before assembling.
- For even more coconut flavor, lightly toast some of the coconut used for the garnish while leaving the coconut in the frosting soft and chewy.
Coconut Pecan Cake layers tender coconut cake with a buttery, caramel-like frosting loaded with toasted pecans and shredded coconut. Nutty, moist, and unapologetically decadent, it's an impressive dessert for holidays, celebrations, or whenever a classic Southern-style layer cake is called for.
