Coconut Pecan Caramel Butter Cake

Coconut Pecan Caramel Butter Cake in the Southern Style With this DELICIOUS coconut layer cake, I’m taking some ideas from the south. Consider a buttery vanilla cake with toasted nuts and luscious coconut. Each layer of fluffy cake is topped with a scrumptious brown sugar frosting that’s sweet and creamy, with hints of caramel and coconut thrown in for good measure. The cake is then covered with toasted coconut and a light and creamy vanilla cream. There’s so much to like here! Each bite is sweet, nutty, light and fluffy, and absolutely delectable. The ideal cake for any occasion, but especially enjoyable and appropriate for Easter

Ingredients

• 1 cup shredded coconut, unsweetened or sweetened
• 3/4 cup toasted pecans
• 2 1/3 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 sticks (1 cup) salted butter, at room temperature
• 1 1/4 cups granulated sugar
• 1 tablespoon vanilla extract
• 3 large eggs, at room temperature
• 1 1/2 cups canned coconut milk, well stirred

Brown Sugar Icing

• 2 sticks salted butter, at room temperature
• 1 cup packed brown sugar
• 1/2 cup heavy cream
• 2 1/2-3 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 cup shredded coconut, unsweetened or sweetened

Whipped Cream

• 1 cup heavy whipping cream
• 1-2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 2 cups toasted sweetened shredded coconut

Instructions

1. Pulse the pecans and coconut in a food processor until finely ground. Combine the flour, baking powder, baking soda, and salt in a mixing bowl. To blend, pulse a few times.
2. Preheat the oven to 350 degrees Fahrenheit. 2 8-inch (9-inch works too) round cake pans, brushed with butter and lined with parchment paper
3. Combine the butter and sugar in a large mixing bowl and beat until light and fluffy. Beat in the vanilla extract until it is completely smooth. One at a time, beat in the eggs until fully incorporated. Toss in the flour mixture and stir to incorporate. In a separate bowl, stream in the coconut milk and beat until barely blended. Divide the batter between the two cake pans.
4. Bake for 28 to 30 minutes, or until barely set in the middle. Allow 5-10 minutes for cooling. Invert the cake onto a platter using a knife along the edge, then flip it back over onto a cooling rack. Allow the cake to cool fully before putting it together.
5. To prepare the brown sugar frosting, combine all of the ingredients in a mixing bowl. In a medium saucepan, melt the butter, brown sugar, and cream together. Bring to a boil, then reduce to a low heat and simmer for 2 minutes, or until the sugar has dissolved. Season with a pinch of salt. Remove from the heat and pour into a stand mixer bowl. Sift in the powdered sugar and vanilla extract. Mix everything together until it’s smooth. Add the coconut and mix well. If it’s too runny, thicken it with extra powdered sugar.
6. Optional if you want to make a four-layer cake: Carefully cut each cake in half horizontally with a big serrated knife. On a serving dish, place one cake layer. 1 cup of frosting should be spread over the cake. Carry on with the remaining three cake layers in the same manner.
7. Place one cake layer on a serving platter for a two-layer cake. 1 cup of frosting should be spread over the cake. Replace the remaining cake layer and repeat the process. There will be plenty of frosting left over.
8. Whip the cream, sugar, and vanilla extract with an electric mixer until soft peaks form. Spread the cream on the cake’s top and sides. Using a pastry brush, smear the coconut all over the cake. The cake may be stored in the refrigerator for up to 4 days.

Source: Half Baked Harvest

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