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Boston Coconut-Cream Pecan Cake Recipe

Boston Coconut-Cream Pecan Cake Recipe

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Ingredients:

Serving

1 1/2 cups pecan halves
1 cup sugar
1 cup flour
1 tsp baking powder
6 large eggs, room temperature
5 tbsp butter, melted
6 tbsp sugar
2 tbsp cornstarch
1 pinch salt
1 large egg
1 large egg yolk
1 cup canned unsweetened coconut milk
1/3 cup heavy cream
1 1/2 tbsp butter
1 tsp vanilla extract
1/3 cup sweetened flaked coconut , packed
3 oz bittersweet chocolate
4 tbsp butter
1 tbsp corn syrup

Directions:

Place oven rack in bottom third of oven and preheat the oven to 350°F.
Lightly butter two 8-by-2-inch round cake pans and line the bottom of each pan with wax paper.
Lightly butter and flour the wax paper.
Make the pecan sponge: Pulse the pecans with the 1/4 cup of sugar until very finely ground; transfer to a medium bowl.
Sift together the flour and baking powder and add to the nuts.
Whisk to blend.
Combine the eggs and the remaining 3/4 cup sugar in a large bowl.
Set the bowl over a saucepan of simmering water; do not let the bowl touch the water.
Whisk the eggs and sugar until warm and the sugar is dissolved, about 4 minutes.
Remove from the heat and beat at medium-high speed until cool, pale and tripled in volume, 5-8 minutes.
Sprinkle about 1/2 cup of the dry ingredients at a time over the eggs, gently folding in each addition.
Drizzle the melted butter down the side of the bowl in 2 additions and fold in gently.
Pour the batter into the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until the center springs back when touched and the edges are golden.
Let the cakes cool in their pans for 20 minutes.
Then run a knife around the cakes and invert onto racks to cool completely.
Make the coconut pastry cream: In a medium, heatproof bowl, whisk together the sugar, cornstarch and salt.
Whisk in the whole egg and egg yolk until smooth.
In a saucepan, bring the coconut milk and heavy cream just to a boil over medium heat.
Gradually whisk the hot liquid into the egg mixture.
Pour the pastry cream into the saucepan and cook over medium heat, stirring, until very thick and and close to a boil, about 5 minutes.
Remove from the heat and stir in the butter and vanilla, then add the coconut.
Let cool briefly, press a sheet of plastic wrap directly on the surface of the custard, and refrigerate until chilled, atleast 3 hours or overnight.
Assemble the cake: Using a large, serrated knife, split each of the cakes into 2 layers.
Invert the top layer of one cake onto a cake plate and spread 1/2 cup of the pastry cream on top.
Invert the bottom layer on top of the first layer and peel off the wax paper.
Spread another 1/2 cup of pastry cream over this layer.
Continue with the remaining cake layers in this fashion.
Cover the cake in plastic wrap and refrigerate.
Make the chocolate glaze: In a small bowl set over a pan of barely simmering water, melt the chocolate, butter and corn syrup, stirring occasionally.
Remove from the heat and set aside until cool to the touch.
Slowly pour the glaze onto the top of the cake and, using a small metal offset spatula, spread it evenly over the surface.
Spread it just to the edge, or let a little drip drip down the sides of the cake.
To serve, slice the cake gently with a serrated cake knife.
MAKE AHEAD: The cake can be refrigerated for up to 8 hours; let stand for 30 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	697.1 Kcal (2919 kJ)
Calories from fat	491.04 Kcal
		% Daily Value*
Total Fat	54.56g	84%
Cholesterol	187.73mg	63%
Sodium	417.55mg	17%
Potassium	365.3mg	8%
Total Carbs	47.74g	16%
Sugars	23.96g	96%
Dietary Fiber	5.65g	23%
Protein	11.68g	23%
Vitamin C	1.1mg	2%
Vitamin A	0.1mg	5%
Iron	3.5mg	19%
Calcium	130.6mg	13%

Amount Per 100 g
Calories	399.68 Kcal (1673 kJ)
Calories from fat	281.54 Kcal
		% Daily Value*
Total Fat	31.28g	84%
Cholesterol	107.63mg	63%
Sodium	239.41mg	17%
Potassium	209.45mg	8%
Total Carbs	27.37g	16%
Sugars	13.74g	96%
Dietary Fiber	3.24g	23%
Protein	6.7g	23%
Vitamin C	0.6mg	2%
Vitamin A	0.1mg	5%
Iron	2mg	19%
Calcium	74.9mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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