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Coconut-Pecan Layer Cake
Coconut-Pecan Layer Cake
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Prep Time:
40 minutes
Total Time:
2 hours 15 minutes
Delicious coconut-pecan cake with sweet coconut filling and rich frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 1/4 cups canned coconut milk (not cream of coconut)
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1/2 teaspoon coconut extract
  • 1 cup finely chopped pecans
  • 1 cup half-and-half
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 egg yolks
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 cup flaked coconut
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 1/2 cup flaked coconut, toasted
  • Pecan halves, if desired
Instructions:
  • Preheat oven to 350°F. Grease and lightly flour 3 (8-inch) round cake pans with shortening for easy removal.
  • In a large bowl, mix cake mix, coconut milk, oil, egg whites, and coconut extract with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes, scraping the bowl occasionally. Gently fold in chopped pecans and pour the batter into the pans.
  • Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then transfer from pans to cooling racks. Let cool completely for about 1 hour.
  • In a 2-quart saucepan, combine half-and-half, sugar, cornstarch, and egg yolks. Bring to a boil over medium heat while stirring constantly for about 1 minute. Remove from heat and add butter, vanilla, and 1 cup of coconut. Refrigerate covered for one hour before serving.
  • Place the first cake layer on a serving plate, rounded side down, and spread with half of the filling. Place the second layer on top, rounded side up, and spread with the remaining filling. Finally, add the third layer on top.
  • In a chilled large deep bowl, whip the whipping cream and powdered sugar with an electric mixer on low speed until it thickens. Increase speed to high and beat until soft peaks form. Spread the whipped cream on top and sides of the cake, sprinkle with toasted coconut, and decorate with pecan halves around the top edge of the cake.

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