Best 2 Coconut Pecan Layer Cake Recipes
Indulge in a delightful culinary journey as we unveil the Coconut Pecan Layer Cake, a symphony of flavors that will tantalize your taste buds. Composed of three distinct layers, this exquisite cake showcases the perfect balance of sweetness and texture. The moist coconut cake forms the foundation, topped with a layer of creamy pecan frosting, and crowned with a fluffy whipped cream frosting. Each bite promises a harmonious blend of tropical coconut, nutty pecans, and velvety cream, leaving you craving for more. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipe guide will empower you to recreate this masterpiece in your own home. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave your loved ones in awe.
Let's cook with our recipes!
COCONUT-PECAN LAYER CAKE
This dreamy cake is as beautiful as it is delicious! A sweet coconut filling sits between layers of coconut-pecan cake and is topped with a rich frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 10
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat cake mix, coconut milk, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped pecans. Pour batter into pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, mix half-and-half, granulated sugar, cornstarch and egg yolks with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in butter and vanilla. Stir in 1 cup coconut. Cover; refrigerate 1 hour.
- On serving plate, place 1 cake layer, rounded side down; spread with half of the filling. Top with second layer, rounded side up; spread with remaining filling. Top with third layer.
- In chilled large deep bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until soft peaks form. Spread whipped cream on top and side of cake; sprinkle top with toasted coconut. Arrange pecan halves around top edge of cake.
Nutrition Facts : Calories 540, Carbohydrate 70 g, Fat 10, Fiber 2 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 450 mg
GERMAN CHOCOLATE LAYER CAKE WITH COCONUT PECAN FROSTING
A delicious German chocolate cake from scratch, with a coconut pecan frosting and filling. Recipe is from Diana Rattray's Guide to Southern U.S. Cuisine. Pretty Easy to make.. tastes awesome.
Provided by DamiansMummy
Categories Dessert
Time 1h
Yield 1-2 layer cake, 10 serving(s)
Number Of Ingredients 18
Steps:
- Grease two 9-inch layer cake pans and line bottoms with waxed paper.
- Sift together flour, sugar, baking soda, baking powder, and salt.
- Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
- Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
- Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
- In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
- Remove from heat (mixture might appear a bit curdled).
- Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
- Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
- Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.
Nutrition Facts : Calories 756.7, Fat 40.5, SaturatedFat 21.2, Cholesterol 162.4, Sodium 506.9, Carbohydrate 93.9, Fiber 2.7, Sugar 62.6, Protein 8.9
Tips:
- Make sure all of your ingredients are at room temperature before you start baking. This will help the cake to rise evenly and prevent curdling.
- Do not overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help the cake to rise evenly and prevent a soggy bottom.
- Do not open the oven door during baking. This can cause the cake to fall.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- If you are using a store-bought frosting, be sure to bring it to room temperature before frosting the cake.
- Decorate the cake with your favorite toppings, such as shredded coconut, chopped nuts, or fresh fruit.
Conclusion:
This coconut pecan layer cake is a delicious and decadent dessert that is perfect for any occasion. It is moist and fluffy, with a rich coconut flavor and a crunchy pecan topping. The frosting is creamy and smooth, and the toasted coconut adds a delightful touch of texture. This cake is sure to be a hit with everyone who tries it.
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