Coconut-pecan Cake Recipe

Prepare pans and oven

Position the oven rack in the center and preheat to 350°F (175°C). Butter and line two 8-inch round cake pans with parchment. Butter the parchment and lightly dust with flour or finely ground pecans.

Whisk eggs and sugar

Place the eggs, granulated sugar (1 cup), and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and electric mixer). Whisk on medium-high speed until tripled in volume, pale, and ribbons fall from the whisk—about 8–10 minutes. The mixture should be warm but not hot to the touch.

Sift dry ingredients

While eggs are whipping, sift together cake flour, baking powder, and salt in a bowl. Stir in the finely ground pecans to evenly distribute them through the flour mixture.

Fold flour mixture

When the egg mixture has reached ribbon stage, remove 1/3 of it and gently fold into the dry mixture to loosen the batter. Then fold the remaining egg mixture in gently using a spatula until no streaks remain. Fold using sweeping motions to retain air.

Incorporate butter

Fold the cooled melted butter into the batter in two additions, mixing gently and quickly to avoid deflating. Stop as soon as incorporated.

Bake

Divide batter evenly between the prepared pans (about 1.5–1.75 cups per pan). Smooth tops and bake in the preheated oven for 18–22 minutes, or until the cakes are golden and a skewer inserted into the center comes out with a few moist crumbs. Rotate pans halfway if your oven bakes unevenly.

Cool

Let cakes cool in pans for 5–10 minutes, then invert onto a wire rack, remove parchment, and cool completely. Once cooled, if needed, level tops with a serrated knife so layers are even.

Spread the shredded coconut in an even layer on a baking sheet. Dot with the 1 tablespoon unsalted butter and sprinkle with 1/8 teaspoon salt, tossing lightly so butter distributes. Toast in the same 350°F (175°C) oven for 6–10 minutes, stirring or shaking the pan every 2–3 minutes, until golden brown and aromatic. Watch carefully to avoid burning. Remove and cool completely. Reserve 1 cup for assembly and the remainder can be folded into whipped cream if desired.

Warm dairy and vanilla

In a medium saucepan, combine whole milk, heavy cream, and vanilla bean/paste. Warm over medium heat until just steaming — small bubbles forming around the edge — do not boil.

Whisk yolks and sugar

While dairy warms, whisk the egg yolks and 1/2 cup granulated sugar in a bowl until smooth and slightly thickened and the sugar is mostly dissolved.

Temper yolks

Slowly ladle about 1/3 of the warm milk mixture into the yolks while whisking constantly to temper. Then slowly pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine.

Cook custard

Cook the mixture over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom. Cook until the custard thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C) — do not boil. This will take 5–8 minutes.

Finish and cool

Remove from heat and, if using, stir in 1 tablespoon butter for sheen. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cover surface with plastic wrap to prevent a skin and chill until cool. Refrigerate until ready to serve. The anglaise will be used to lightly brush/pour over slices and as a sauce on the plate.

Combine 1/4 cup water and 1/4 cup granulated sugar in a small saucepan. Heat gently just until sugar dissolves. Remove from heat and stir in the optional 1 tsp dark rum or vanilla. Cool to room temperature. Use to brush cake layers to keep them moist and add flavor.

Prepare whipped cream

If not using pre-made, lightly whip 1.5 cups heavy cream with 2–3 tablespoons powdered sugar (or to taste) and 1/2 teaspoon vanilla until soft peaks form. Do not overwhip. Optionally fold 1/2 cup of the cooled toasted coconut into the whipped cream for texture.

Layer the cake

Place one pecan génoise layer on a cake stand or plate. Brush the top lightly with the simple syrup. Spread about 3/4 cup of whipped cream evenly over the layer, then sprinkle a few tablespoons of toasted coconut and a light sprinkle of chopped toasted pecans. Top with the second cake layer, brush with syrup, and spread remaining whipped cream on top and around the sides as desired.

Finish decorations

Press the reserved toasted coconut onto the sides and top edge of the cake (use about 1 cup). Scatter the optional chopped toasted pecans on top, and dust lightly with powdered sugar if desired.

Serve with anglaise

Slice the cake with a sharp knife wiped between cuts. Serve each slice with 2–3 tablespoons of chilled vanilla anglaise poured over or alongside. The anglaise can be warmed slightly if preferred (do not boil).

Storage

Store the assembled cake refrigerated for up to 2 days. The toasted coconut may soften over time. Keep leftover anglaise in a covered container refrigerated for up to 3 days.