Best Amys Coconut Pecan Cake Recipes

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"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

CAKE:
1 box yellow cake mix with the pudding in it
1 box (4 oz.) instant coconut cream pudding mix
4 extra large eggs
1 1/3 c water
1/4 c vegetable oil
1 Tbsp sour cream
1 1/3 c sweetened flaked coconut
1 c chopped pecans
CREAM CHEESE FROSTING:
2 pkg (8 oz. ea.) cream cheese, softened
1 stick real butter, softened
1 Tbsp sour cream
1 tsp vanilla
3-4 c sifted powdered sugar, start with 3 then add more if needed to the consistency and sweetness you desire

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



Dolester Miles' Coconut Pecan Cake image

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

1 cup/85 grams firmly packed sweetened shredded coconut
3/4 cup/74 grams pecan halves, toasted
2 cups/402 grams granulated sugar
2 1/4 cups/287 grams all-purpose flour, plus more for the pans
1 tablespoon baking powder
3/4 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened, plus more for the pans
1/4 cup/60 milliliters cream of coconut
4 large eggs
1/4 teaspoon coconut extract
1 cup plus 2 tablespoons/270 milliliters unsweetened coconut milk
2 large egg yolks, lightly beaten
3/4 cup sweetened condensed milk
4 tablespoons/57 grams unsalted butter
1 tablespoon cream of coconut
1 cup/85 grams sweetened shredded coconut
1/2 cup/101 grams granulated sugar
1 cup/240 milliliters heavy cream
1/4 cup/31 grams confectioners' sugar
1 teaspoon coconut extract
2 cups/170 grams sweetened shredded coconut, toasted

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



Coconut Pecan Cake image

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

4 large eggs, room temperature
3 cups sugar, divided
1 cup vegetable oil
3 teaspoons coconut extract, divided
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter
Confectioners' sugar, optional

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



Coconut Pecan Cake image

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

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for the pans
2 1/4 cups all-purpose flour, plus more for the pans
1 cup firmly packed sweetened shredded coconut
3/4 cup pecan halves (3 ounces), toasted
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup creamed coconut or unsalted butter
4 large eggs
1 tablespoon pure coconut extract
1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)
Coconut Cake Filling (recipe follows)
Milk Chocolate Ganache (recipe follows)
2 cups toasted shaved coconut, for garnish (optional)
1 cup sweetened shredded coconut
3/4 cup sweetened condensed milk
4 tablespoons unsalted butter, room temperature
1 tablespoon creamed coconut or unsalted butter, room temperature
2 large egg yolks, lightly beaten
1 tablespoon pure coconut extract
(makes enough for one 9-inch cake)
1 1/2 pounds best-quality milk chocolate, finely chopped
2 cups plus 2 tablespoons heavy cream
1 teaspoon light corn syrup
(makes enough for one 9-inch cake)

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



Coconut Pecan Bundt Cake image

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

4 eggs
3 cups sugar, divided
1 cup vegetable oil
3 teaspoons coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
1/2 cup water
2 tablespoons butter
powdered sugar

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

Amy's coconut pecan cake recipes have become quite popular among baking enthusiasts in recent times. Her signature cake recipe using these two ingredients gives birth to a delightful, sweet, and nutty flavor, which has become a crowd favorite. This dessert is an excellent treat for any occasion be it birthdays, weddings, or other events. In this article, we'll dive into everything you need to know about Amy's coconut pecan cake recipes.

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:
  1. Preheat your oven to 350F.
  2. Grease and flour two 9-inch cake pans and set aside.
  3. Mix the all-purpose flour, sugar, baking powder, and baking soda in a bowl and set aside.
  4. In another bowl, cream butter and sugar until light and fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. Mix in the flour mixture and buttermilk alternately, starting and ending with the flour mixture. Add vanilla extract.
  7. 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.
  8. Let the cakes cool in the pans for 5-10 minutes before transferring them onto a wire rack to cool completely.
  9. While the cakes are cooling, prepare the frosting.
  10. In a saucepan, mix coconut flakes, pecans, sugar, butter, and cream. Cook over low heat until the mixture thickens, stirring constantly.
  11. Remove from heat and let the frosting cool and thicken to a spreadable consistency.
  12. Place one cake layer on a plate or cake stand and spread a generous amount of frosting on top.
  13. Place the second cake layer on top and spread frosting all over the cake, including the sides.
  14. 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.

Conclusion

Amy's coconut pecan cake recipe is an excellent dessert to serve on any occasion. It's not only a delicious and flavorful treat, but it's also easy to make with everyday ingredients. Coconut and pecan lovers will undoubtedly enjoy this dessert, which has become a favorite among many. By following the instructions and tips provided above, you can make the perfect Amy's coconut pecan cake to impress your friends and family.
Amy's coconut pecan cake recipe is an excellent dessert that has a great taste and texture. It is a perfect blend of coconut and pecans, which makes it a favorite for many people. This cake recipe is not only tasty but also easy to make. However, there are several factors and tips to consider when making the recipe to get the best results. In this article, we will discuss valuable tips to follow when making Amy's coconut pecan cake recipe to make sure that it comes out perfectly. These tips will help you create a perfect cake, whether you are a beginner or an experienced baker.

1. Use High-Quality Ingredients

One of the most important things to consider when making Amy's coconut pecan cake is using high-quality ingredients. The quality of the ingredients will determine the taste and texture of the cake. Therefore, it is crucial to use fresh and high-quality ingredients to get the best results. When selecting the ingredients, make sure that the coconut is shredded, sweetened and unsweetened, and that the pecans are chopped or diced. Also, ensure that the eggs, butter, and milk are fresh and of high quality.

2. Measure the Ingredients Accurately

Baking is a science, and precise measurements are necessary for the recipe to come out perfectly. Therefore, it is essential to use measuring cups and spoons when weighing the ingredients. When measuring the flour, do not tap the measuring cup or pack it firmly. Instead, gently spoon the flour into the measuring cup and level it off with a knife. Over-measuring or under-measuring the ingredients can lead to dry or soggy textures, respectively.

3. Allow Ingredients to Reach Room Temperature

Another valuable tip is to allow the ingredients to reach room temperature before using them. This will help the ingredients to mix better and create a smoother texture. To achieve this, take the butter and eggs out of the fridge and allow them to sit at room temperature for about an hour before baking. This will also ensure that the cake batter mixes evenly, creating a uniform texture.

4. Use the Right Equipment

Using the right equipment is crucial when making Amy's coconut pecan cake recipe. The right equipment will make the baking process more manageable and more efficient. Also, it will ensure that the recipe turns out as expected. When baking, a 9-inch cake pan is recommended for Amy's coconut pecan cake recipe. Additionally, use parchment paper or cooking spray to ensure that the cake does not stick to the pan. A stand mixer or hand-held mixer will also help to mix the ingredients thoroughly.

5. Mix the Batter Correctly

Mixing the batter correctly is critical when making Amy's coconut pecan cake recipe. Over-mixing or under-mixing can affect the texture and taste of the cake. Therefore, it is vital to follow the recipe's instructions and mix the ingredients in the right order. When mixing the batter, start by creaming the butter and sugar until light and fluffy. Afterward, add the eggs, one at a time, and beat well. Then, add the dry ingredients, alternating with the milk, until the batter is smooth.

6. Bake the Cake at the Right Temperature

Baking the cake at the right temperature is critical for the cake to be perfectly cooked and have the right texture. The oven should be preheated to 350 degrees Fahrenheit before baking. When baking the cake, avoid opening the oven too often to check on the cake. This can cause the cake to deflate, leading to a dense texture. Also, avoid removing the cake from the oven too soon, as this can lead to an undercooked cake.

7. Let the Cake Cool Before Frosting

Once the cake is cooked, allow it to cool completely before frosting. This will allow the cake to absorb the frosting and create a better texture. Also, frosting a warm cake can cause the frosting to melt, leading to a messy appearance. After the cake has cooled, apply the frosting evenly while using a spatula. The frosting should be slightly thick to achieve the desired texture.

8. Store the Cake Correctly

Storing the cake correctly will ensure that it stays fresh and maintains its texture. After frosting, store the cake in an airtight container in a cool and dry place. Alternatively, store it in the fridge if you plan on serving it later.
Conclusion
In conclusion, Amy's coconut pecan cake recipe is an excellent dessert that anyone can make. However, following the above tips is crucial to ensure that the cake turns out perfectly. Using high-quality ingredients, allowing the ingredients to reach room temperature, using the right equipment, mixing the batter correctly, baking at the right temperature, letting the cake cool before frosting, and storing the cake correctly are some of the essential tips to follow when making Amy's coconut pecan cake recipe. By following these tips, you will make a cake that is flavorful, moist, and delicious.

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