COCONUT-PECAN LAYER CAKE

Coconut-Pecan Layer Cake image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h15m

Yield 10

Number Of Ingredients 17

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

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