~from Savoring Time in the Kitchen
14-15 tablespoons softened butter (150 g)
4 whole eggs
1/4 cup plus 1 generous tablespoon milk (80 ml)
3/4 cup sugar (200 g)
2 cups crushed Biscoff cookies (220 g) I used all but 3-1/2 cookies from the 8.8 oz pkg.
3/4 cup chopped pecans, toasted (80 g)
3/4 cup unsweetened coconut, toasted (50 g)
1 teaspoon vanilla extract
Equipment: A 5-cup buttered mold or pan. I advise also spraying with Bakers Joy for easy release. My molds were a combined 5 cup capacity so you can judge what size mold to use.
Crush the Biscoff Cookies in a food processor so that they are finely chopped but not reduced to powder.
Toast the coconut and pecans in a 350 oven separately until slightly browned and fragrant. The pecans take about 6-7 minutes and the coconut less time, about 4-5 minutes. Watch the coconut carefully so it does not burn. Allow to cool to room temperature.
In a stand mixer, cream the butter with the sugar. Add the eggs one at a time, mixing well after each addition. Pour in the milk and vanilla and continue to mix gently. Add the crushed Biscoff cookies, coconut and pecans and pour into a well buttered mold. Note: I read that some people had difficulty removing this cake from a molds so I brushed my mold with melted butter and then also sprayed them with Bakers Joy and my cakes released perfectly.
Bake about 340F (160-170 C). My two small bundt pans were done is about 25 minutes. The cake will take take 50-60 minutes in a larger pan. Check with a toothpick at least 5 minutes before the end of the stated times.
Coconut Pecan Glaze (optional)
1/4 cup packed brown sugar
1 tbsp of water
1 tbsp of butter
2 tbsp pecans, chopped
2 tbsp of shredded unsweetened coconut
Combine the brown sugar, water, butter, pecans and coconut in a small pan over medium heat; bring to a boil and cook for 1 minute, stirring constantly. Quicky spread the warm frosting over cake.