Dolester Miles’ Coconut Pecan Cake

cooking.nytimes.com

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subheading: FOR THE CAKE:

1 cup/85 grams firmly packed sweetened shredded coconut

¾ cup/74 grams pecan halves, toasted

2 cups/402 grams granulated sugar

2¼ cups/287 grams all-purpose flour, plus more for the pans

1 tablespoon baking powder

¾ teaspoon kosher salt

¾ cup/170 grams unsalted butter (1½ sticks), softened, plus more for the pans

¼ cup/60 milliliters cream of coconut

4 large eggs

¼ teaspoon coconut extract

1 cup plus 2 tablespoons/270 milliliters unsweetened coconut milk

subheading: FOR THE FILLING AND SIMPLE SYRUP:

2 large egg yolks, lightly beaten

¾ cup sweetened condensed milk

4 tablespoons/57 grams unsalted butter

1 tablespoon cream of coconut

1 cup/85 grams sweetened shredded coconut

½ cup/101 grams granulated sugar

subheading: FOR THE ICING:

1 cup/240 milliliters heavy cream

¼ cup/31 grams confectioners’ sugar

1 teaspoon coconut extract

2 cups/170 grams sweetened shredded coconut, toasted

Directions at cooking.nytimes.com

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