Pecan-Coconut Cake, Southern

By MarieR

Ingredients

• Yield: 1 (9-inch) 3-layer cake
• 1 cup unsalted butter, softened
• 2 cups sugar 4 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup whole buttermilk
• 1/2 cup sour cream
• 1/2 cup finely ground toasted pecans
• 1 recipe Coconut Filling (recipe follows)
• 1 recipe Sour Cream Frosting (recipe follows)
• 2 cups sweetened flaked coconut
• Garnish: sugared pecan halves and fresh mint
• Coconut Filling
• Yield: approximately 3 cups
• 2 cups Sour Cream Frosting(recipe follows)
• 1 1/2 cups sweetened flaked coconut
• 1/2 cup sour cream
• Sour Cream Frosting
• Yield: approximately 5 cups
• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• Sugared Pecans
• 2 egg whites
• 3 cups pecan halves
• 1/2 cup sugar

Details

Servings 9

Preparation

Step 1

1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, beating to combine.
3. In a large bowl, sift together flour, baking powder, baking soda, salt, and nutmeg.
4. Add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat until smooth. Stir in sour cream and pecans. Divide batter evenly among prepared pans.
5. Bake until a wooden pick inserted
in the center comes out clean, approximately 20 to 25 minutes. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on a wire rack.
6. Spread Coconut Filling between layers. Frost top and sides of cake with Sour Cream Frosting. Gently press coconut into sides of cake. Garnish with sugared pecan halves and fresh mint, if desired. Refrigerate until serving time.

Coconut Filling
Yield: approximately 3 cups
1. In a large bowl, combine Sour Cream Frosting, coconut, and sour cream, stirring well.

Sour Cream Frosting
Yield: approximately 5 cups
1. In a large bowl, beat cream cheese and butter at medium-high speed with an electric mixer until creamy. Add confectioners' sugar, 1 cup at a time, beating at medium speed until smooth. Add vanilla, beating to combine. Add sour cream, beating well.

Sugared Pecans
To make sugared pecans, beat
2 egg whites until frothy. Add
3 cups pecan halves, stirring to coat. Add 1/2 cup sugar, stirring to coat. Spread on a rimmed baking sheet sprayed with nonstick cooking spray, and bake in a 250° oven for 45 minutes. Let cool on pan for 1 hour. Store in an airtight container for up to 1 week.