Coconut–Pecan Cake Recipe | James Beard Foundation

Ingredients

• 1 cup firmly packed sweetened, shredded coconut
• 3/4 cup pecan halves, toasted
• 2 cups sugar, divided
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 1/2 sticks unsalted butter, softened
• 1/4 cup cream of coconut
• 4 large eggs
• 1/4 teaspoon coconut extract
• 1 cup plus 2 tablespoons unsweetened coconut milk
• 2 large egg yolks, lightly beaten
• 3/4 cup sweetened condensed milk
• 4 tablespoons unsalted butter
• 1 tablespoon cream of coconut
• 1 cup shredded coconut
• 1/2 cup sugar
• 1 cup heavy cream
• 1/4 cup confectioners’ sugar
• 1 teaspoon coconut extract
• 2 cups sweetened coconut, toasted