"AMY CAKE" (COCONUT PECAN W/CREAM CHEESE FROSTING)
This was a friend of mine's favorite cake! Very moist and perfectly delicious. I made this for her shortly before she passed away. In her honor, I call it "Amy Cake". Photos by me.
Provided by Kelly Williams
Categories Cakes
Time 45m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. In mixer on low, blend together cake mix, pudding, eggs, oil, sour cream and water. When blended, beat for 4 minutes. Fold in coconut and nuts. Divide batter between cake pans. Bake for 35 minutes or until a toothpick comes out clean. Cool according to cake box directions. Ice with cream cheese frosting. Decorate if desired.
- 2. Frosting: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla and sour cream, then on low, mix in the confectioners' sugar. Scrape sides and bottom as necessary. Frost middle and outside of cake. If frosting is still a little thin, add more powdered sugar or simply pop into the fridge for a bit to firm it up a little. Especially for decorating. Fill pastry bag and chill a little. *Save some aside to tint if decorating is desired. Store cake in the refrigerator.
DOLESTER MILES' COCONUT PECAN CAKE
This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance.
Provided by Kim Severson
Categories cakes, dessert
Time 5h30m
Yield 12 to 14 servings
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
- Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
- In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
- In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
- Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
- Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
- Make the simple syrup: In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
- Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
- Make the icing: Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 30 grams, Sodium 301 milligrams, Sugar 62 grams, TransFat 1 gram
COCONUT PECAN CAKE
This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
COCONUT PECAN CAKE
For Valentine's Day, bake the layers in two 9-inch heart-shaped cake pans.
Yield Makes one 9-inch layer cake
Number Of Ingredients 25
Steps:
- Preheat the oven to 350°F. Butter two 9-inch round cake pans. Line the bottoms with parchment. Butter the parchment, and dust with flour; tap out excess, and set aside.
- In a food processor, finely grind the coconut; transfer to a bowl. Finely grind the pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together the flour, baking powder, and salt; stir in the ground coconut and pecans. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and coconut extract. Beat in the flour mixture in 3 batches, alternating with the coconut milk and starting and ending with flour.
- Divide the batter between the prepared pans; smooth the tops. Bake until golden and a cake tester inserted in the centers comes out clean, about 35 minutes. If the tops begin to get too dark, cover loosely with foil. Let cool in the pans 30 minutes. Run a knife around the edges of the cakes; invert onto a wire rack. Reinvert; let cool completely.
- Line 2 rimmed baking sheets with plastic wrap; fit 1 with a cooling rack. Use a serrated knife to trim the tops of the cake layers, if desired. Transfer 1 layer to baking sheet with rack; spread with filling. Place the remaining cake layer on top.
- Using an offset spatula, spread 1 cup chilled ganache on the sides of the cake; smooth with a bench scraper. Pour the remaining ganache over the cake, coating completely. Transfer the cake and rack to the other baking sheet; chill until set, about 5 minutes. Scrape the excess ganache back into bowl, passing it through a sieve.
- Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on the sides of the cake, if desired. Keep at room temperature until ready to serve.
- In a food processor, coarsely grind the coconut; set aside. Combine the milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into the egg yolks. Return the mixture to the saucepan; cook, stirring constantly, until the consistency of pudding, about 5 minutes.
- Remove the pan from the heat. Stir in the coconut extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.
- Prepare an ice-water bath; set aside. Place the chocolate in a medium heatproof bowl; set aside. Bring the cream to a boil in a small saucepan; pour over the chocolate, swirling to cover completely. Let stand until the chocolate has melted, about 5 minutes. Add the corn syrup; whisk until smooth.
- Pour 1 cup ganache into a bowl set in the ice bath; stir until thick and spreadable. Keep the remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat the back of a spoon, 12 to 15 minutes. Use immediately.
COCONUT PECAN BUNDT CAKE
Make and share this Coconut Pecan Bundt Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Breads
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine eggs, 2 cups sugar, oil and 2 tsp coconut extract; mix well.
- Combine flour, baking powder and salt, add to egg mixture alternately with buttermilk just until moistened.
- Stir in coconut and pecans.
- Spoon into a well greased 10 inch tube pan.
- Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.
- Meanwhile, in a saucepan, combine the water, butter and remaining sugar.
- Bring to a boil; cook for 5 minutes.
- Remove from the heat; add remaining extract.
- Slowly pour hot syrup over hot cake.
- Cool in pan for 4 hours before removing to serving plate.
- Dust with confectioners sugar.
Nutrition Facts : Calories 918.1, Fat 46.1, SaturatedFat 9.8, Cholesterol 114.6, Sodium 280.6, Carbohydrate 118.8, Fiber 3, Sugar 81.3, Protein 10.6
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What is coconut pecan cake?
Coconut pecan cake is a dessert that is exactly what it sounds like; it's a cake that features the flavors of coconut and pecan. The cake layers are typically made with flour, sugar, butter, eggs, baking soda, baking powder, and buttermilk. The frosting is made with a combination of coconut flakes, pecans, sugar, and cream.The origin of Amy's coconut pecan cake recipes
The origin of Amy's coconut pecan cake recipe is a mystery. However, Amy herself may have come up with this recipe through experimentation and the desire to create a unique and flavorful dessert. What we know for sure is that the cake has become very popular among her friends, family, and followers on her social media platforms.Ingredients in Amy's coconut pecan cake
The ingredients used in Amy's coconut pecan cake recipe include:- All-purpose flour
- Sugar
- Baking powder
- Baking soda
- Butter
- Eggs
- Buttermilk
- Vanilla extract
- Coconut flakes
- Pecans
- Heavy cream
Steps to make Amy's coconut pecan cake
To make Amy's coconut pecan cake, you will need to:- Preheat your oven to 350F.
- Grease and flour two 9-inch cake pans and set aside.
- Mix the all-purpose flour, sugar, baking powder, and baking soda in a bowl and set aside.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the flour mixture and buttermilk alternately, starting and ending with the flour mixture. Add vanilla extract.
- Pour the batter into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 5-10 minutes before transferring them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting.
- In a saucepan, mix coconut flakes, pecans, sugar, butter, and cream. Cook over low heat until the mixture thickens, stirring constantly.
- Remove from heat and let the frosting cool and thicken to a spreadable consistency.
- Place one cake layer on a plate or cake stand and spread a generous amount of frosting on top.
- Place the second cake layer on top and spread frosting all over the cake, including the sides.
- Decorate with additional coconut flakes and pecans if desired.
Tips for making the perfect coconut pecan cake
- Make sure all of your ingredients are at room temperature before beginning.
- Sift your dry ingredients together to ensure they're well combined without any lumps.
- When adding your dry ingredients to the wet mixture, mix on a low speed to avoid overmixing the batter, which can cause the cake to become tough and dense.
- When making the frosting, keep an eye on the mixture and stir constantly to prevent it from burning.
- Let the frosting cool and thicken to a spreadable consistency before applying it to the cake.