halfbakedharvest3.9
Coconut Pecan Caramel Butter Cake
four layers of coconut pecan cake, caramel/brown sugar icing, and toasted coconut...perfect for Easter!
👥 20 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●mixing bowl
- ●food processor
- ●knife
- ●oven
📝 Preparation Steps
1
1. In a food processor, pulse together the pecans and coconut until finely ground. Add the flour, baking powder, baking soda, and salt. Pulse to combine.2. Preheat the oven to 350° F. Butter 2 8-inch (9 inch works too) round cake pans and line with parchment paper. 3. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour mix, beat to combine. Stream in the coconut milk, beating until just combined. Pour the batter among the 2 cake pans.4. Bake for 28 to ⏱️ 30 minutes, until the center is just set. Let cool ⏱️ 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a cooling rack. Let the cake cool completely before assembling.5. To make the brown sugar frosting. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook ⏱️ 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Sift in the powdered sugar, then add the vanilla. Beat until well combined. Stir in the coconut. If it feels too runny, add more powdered sugar to thicken it.6. Optional - for a four-layer cake: Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1 cup of the icing over the cake. Repeat with the remaining 3 cake layers. 7. For a two-layer cake: Place one cake layer on a serving plate. Spread 1 cup of the icing over the cake. Repeat with the remaining cake layer. * You will have extra frosting.8. Using an electric mixer, whip the cream, sugar, and vanilla until soft peaks form. Spread the cream on the top and sides of the cake. Sprinkle the coconut all over the cake. The cake will keep for up to 4 days in the fridge.
shredded coconut, unsweetened or sweetened1 cupcups canned coconut milk, well stirred1 1/2toasted sweetened shredded coconut2 cupsbaking powder2 teaspoonslarge eggs, at room temperature3
Nutrition Facts
calories
544 kcal
serving Size
1 serving
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