Ingredients

How to make it

  • Preheat the oven to 350° and position 2 racks in the middle and lower thirds. Line the bottoms of three 9-inch round cake pans with parchment or wax paper. In a medium bowl, whisk the cake and all-purpose flours with the baking powder and salt. Combine the milk and vanilla in a small pitcher.
  • In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Add the sugar and beat until the mixture resembles moist sand, about 3 minutes. Beat in the flour mixture at low speed in 3 batches, alternating with the milk mixture; stop the mixer occasionally to scrape down the bowl. Add the eggs, 1 at a time, beating at medium speed between additions.
  • Divide the batter evenly among the cake pans. Bake for about 25 minutes, or until the layers are light golden and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn each out onto a rack and peel off the paper. Invert onto another rack and let cool completely.
  • Center a cake layer on a platter and spread one-third of the Coconut Pecan Filling over the top, leaving a 1/2 -inch border at the edge. Set a second cake layer on top of the first and spread another third of the filling on top. Cover with the third cake layer. Spread the top and side of the cake with the Chocolate Frosting. Spread the remaining Coconut Pecan Filling over the frosting on the top, leaving a 1-inch border.
  • MAKE AHEAD
  • The unfrosted cake layers can be wrapped in plastic and stored at room temperature for up to 1 day or frozen for up to 1 month.
  • Coconut Pecan Filling:
  • Preheat the oven to 350°. Spread the coconut and pecans on separate baking sheets and bake for about 7 minutes, or until golden and fragrant; let cool.
  • In a large heavy saucepan, whisk the egg yolks with the granulated and dark brown sugars. Stir in the milk, cornstarch, salt and 1 cup of the coconut and cook over moderate heat, stirring constantly with a wooden spoon, until pudding-like, about 6 minutes. Strain the custard, pressing hard on the coconut. Discard the coconut and let the custard cool. Stir in the vanilla and refrigerate until cold.
  • Whip the cream until it holds firm peaks. Fold the cream into the custard, then fold in the chocolate, pecans and the remaining coconut.
  • Chocolate Frosting:
  • In a medium saucepan, heat the cream until bubbles appear around the edge; remove from the heat. Add the chocolate and stir until melted. Stir in the butter until smooth. Let the frosting cool, then beat with a wooden spoon until slightly thickened.

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