Cooking Lesson #81 Coconut–Pecan Cake

Dolester "Dol" Miles & Her Coconut-Pecan Cake

How you doin’? It’s not too often I get a command request for a recipe, but Joan came into my office one morning last week said, “This one’s a must. Please bake off the Dolester “Dol” Miles’ award-winning recipe Coconut-Pecan Cake.”
 
This recipe is a showstopper of a cake from the James Beard 2018 Outstanding Pastry Chef Award winner. Chef Miles (a three-time James Beard winner), is a self-taught chef who has worked at Highlands Bar & Grill in Birmingham, Alabama for over 30 years, and has drawn in diners with her takes on some of the South's most beloved desserts. This rich layer cake is one of Miles' signature creations featuring plenty of coconut and warm, toasted pecans. 

---

Coconut-Pecan Cake

After making the cake a couple of times I found a few ways to make it easier and increase the flavors of the pecans and coconut.
 
To help you with the math, in all you will need to toast 2-1/4 cups of cup firmly packed sweetened, shredded coconut and 1-1/4 cups of pecan halves.
 
Prep time:  35 minutes
Bake time:  30 to 35 minutes
Cool time:  30 minutes
Assembly time:  15 minutes
Chill time:  1 hour
Yield:  12 to 14 servings


Ingredients
For the cake:
1 cup firmly packed sweetened, shredded coconut, lightly toasted
3/4 cup toasted pecan halves, chopped
2 cups granulated sugar, divided
2-1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1-1/2 sticks unsalted butter, softened
1/4 cup cream of coconut
4 large eggs
1/4 teaspoon coconut extract (use almond extract if you can’t find coconut)
1 cup plus 2 tablespoons unsweetened coconut milk
 
For the pastry cream filling:
2 cups milk
1/4 cup granulated sugar
2 large egg yolks
1 large egg
1/4 cup cornstarch
1/3 cup granulated sugar
2 tablespoons unsalted butter
1 teaspoon real vanilla extract
1 cup firmly packed sweetened, shredded coconut, lightly toasted
1/2 cup toasted pecan halves, chopped
 
For the simple syrup:
2/3 cup granulated sugar
2/3 cup of water
 
For the icing:
2 cups heavy cream
2/3 cup confectioners’ sugar
1 teaspoon coconut extract or pure vanilla extract
1/4 cup firmly packed sweetened, shredded coconut, lightly toasted, for the topping
 
Directions

1. Preheat an oven to 350°F.
2. Grease two 9-inch round cake pans and line the bottom of each with a circle of parchment paper. Grease the parchment paper, then dust with flour, tapping out any excess. 

To make the cake batter:

1. Finely grind the sweetened, shredded, toasted coconut in a food processor, then transfer to a bowl. Add the pecans to the processor to chop, along with 2 tablespoons of the sugar, and finely grind together. 
2. Whisk together the flour, baking powder, and salt into a large bowl.
3. Stir in the ground coconut and pecan-sugar mixture. Set aside.
4. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream of coconut, and the remaining 1-1/4 cups plus 2 tablespoons sugar on high speed until light and fluffy, about 4 minutes.
5. Beat in the eggs, one at a time, beating well after each addition, then beat in the coconut extract.
6. Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture.
7. Divide the batter between the prepared pans and smooth the top of each with a spatula.
8. Bake until the cakes are golden and a cake tester comes out clean; about 30 to 35 minutes.
9. Let the cakes cool in the pan on a rack for 30 minutes.
10. Run a knife around the edge of each cake, invert onto wire rack, and remove the parchment. Let cool completely.

To make the custard filling:

1. While the cakes are cooling, stir together the milk and 1/4 cup of sugar in a heavy saucepan. Bring to a boil over medium heat. Remove from the heat.
2. In a medium bowl, whisk together the egg yolks and egg. Stir in the remaining sugar and cornstarch.
3. Gradually add some of the milk and sugar mixture into the eggs a little at time being careful not to scramble the eggs (this is tempering the eggs).  Pour the tempered egg mixture into the saucepan and stir until smooth.
4. Place the saucepan back over medium heat to thicken the custard, stirring constantly.  
5. Transfer the custard to a bowl and place food film directly on top to prevent a skin from forming.
6. Let the custard cool completely.

To make the simple syrup:

1. Heat the sugar and 2/3 cup water in a saucepan, stirring occasionally, until the sugar has dissolved. Remove from the heat.

To assemble the cake:

1. Cut each cooled cake layer horizontally in half with a serrated knife.
2. Build the layer cake in one of the cake pans. Place one layer in the bottom of a 9-inch cake pan.
3. Liberally moisten the top of the layer with some simple syrup. Spread 3/4 cup of the custard in an even layer with an offset spatula.
4. Sprinkle a third of the toasted coconut and pecans on top of the custard.
5. Repeat to make 2 more layers of cake and filling, then place the last layer on top. 
6. Refrigerate the cake for at least 1 hour.
7. To unmold, run a spatula around the edges of the chilled cake, invert a cake plate over the top, and flip the cake over onto the plate.

To make the icing:

1. Whip the cream together with the confectioners’ sugar and coconut extract until stiff peaks form.
2. Spread the whipped cream on the top and sides of the cake and sprinkle with remaining toasted coconut.
3. Refrigerate until ready to serve.

ChefSecret: 

• I always keep some simple syrup in the refrigerator for moistening cake layers or making cocktails. It’s really “simple” to make. Combine equal amounts of sugar and water in a saucepan. Cook over medium heat until the sugar is completely dissolved. Remove from the heat and cool completely. Simple Syrup will keep in the refrigerator for 1 month.
• To toast the coconut, spread it out evenly on a parchment or foil-lined baking sheet and toast for 8 minutes in a 350° oven.  About halfway through stir it up and re-spread it to ensure even toasting.
• To toast the pecans, spread them out evenly on a parchment or foil-lined baking sheet and toast for 5 minutes in a 350° oven.  About halfway through stir the pecans and re-spread them to ensure even toasting.

Special Note:  The James Beard Foundation is a nonprofit organization whose mission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone.

Covid-19 Quip of the Day: “I’m done with my 90-day trial of 2020. How do I cancel my membership?”

-------------------------------------------
Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe, be kind and always give thanks to our many first responders on the front lines who risk their lives for us every day. If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Dessert #CoconutCake #PecanCake #CoconutPecanCake #DolMiles #JamesBeard #PerspectivesTheConsultingGroup  #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©PERSPECTIVES/The Consulting Group, Inc. 2020

---