January 24, 2012

Coconut Pecan Cake

 
This cake is my daughter’s own recipe.  I love coconut and when she told me about her new creation, I could hardly wait to make it myself.
  It's a wonderful creation!!
 
Coconut-pecan cake

Cake:
6 eggs
6 tbsp. sugar
6 tbsp. flour
1 cup unsweetened coconut flakes
1 cup finely chopped pecans
 
Cream:
1- 8oz. Pkg. cream cheese, softened
¼ cup butter, softened
1/4 cup confectioners’ sugar + 1tbps.
3 tbsp. sour cream
2 cups whipping cream
1 tsp. vanilla extract
1 tsp. rum extract
 
Syrup:
½ cup water
2 tbsp. sugar
1 tsp. vanilla extract
2 tsp. rum extract
Toasted coconut, optional
 
Directions:
Line a 9-in x 13-in baking pan with parchment paper. Lightly grease the paper. Preheat oven to 350°
Separate the eggs. Mix the egg yolks with the sugar until creamy. Beat the egg whites until stiff peaks form.

Mix the flour into the egg yolks and then fold in the egg whites gently. Fold in the coconut and pecans.

Pour into the baking pan and bake for about 15 min or until a toothpick inserted in the middle comes out clean.

Remove from oven and cool cake completely.

Meanwhile, beat cream cheese, butter and sugar until smooth. Add in the sour cream and continue to beat until creamy.

In another mixing bowl beat the Whipping Cream until it starts to thicken then add the extracts and the sugar and continue beating until stiff peaks form. Using a spatula, gently mix the cream cheese mixture into the whipped cream mixture. Refrigerate until ready to use.

For the syrup, pour water into a small pot; add sugar and bring to a broil.   Remove from heat and stir in vanilla and rum extract.

Cut cake across horizontally so you have a bottom and top layer.

Lightly spoon syrup over the “insides” of the cake layers until they are nice and moist but not soaking.

Take your cream and using about 1/3  to 1/2 of it,  spread over the bottom layer; cover with the top cake layer and then use the rest of the cream to ice the cake and decorate to your liking.

Sprinkle toasted coconut on top if desired.

Makes: 16 - 24 servings

Coconut-pecan cakepan



Leia’s Culinary Treasures

3 comments:

  1. One Word: Divine! Keep them coming!!
    -G-

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