Sticky Coconut Pecan Spice Cake

makes one (8-inch) layer cake


For the Cake

1 cup old fashioned rolled oats

1 cup boiling water

1/4 cup buttermilk

1 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground clove

1/8 teaspoon ground cardamom

1/8 teaspoon freshly ground nutmeg

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

8 Tablespoons (4-ounces) unsalted butter, softened

1 cup light brown sugar

3/4 cup granulated sugar

2 extra large eggs

1 teaspoon pure vanilla extract


For the Icing

1 1/2 cups sweetened shredded coconut

1 cup pecan halves

1 cup packed light brown sugar

1/2 cup heavy cream

8 Tablespoons (4-ounces) unsalted butter, cubed

3 extra large egg yolks

1/4 teaspoon kosher salt

1 1/2 teaspoons pure vanilla extract


For the Cream

1 cup crème fraîche

1 1/2 Tablespoons granulated sugar


For the Cake

Preheat the oven to 350º F.  Lightly spray two 8-inch round cake pans with nonstick baking spray and line with rounds of parchment; set aside.


In a medium bowl, combine oats, water, buttermilk, and spice; let stand for 15 minutes.


In a medium bowl, whisk together the flour, baking soda, and salt; set aside.


In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until blended, about 3 minutes.  Add the eggs and vanilla; beat to incorporate.  Add the flour mixture and beat just until combined.  Scrape down the sides of the bowl and add the oat mixture; beat until combined.  Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pans for 10 minutes, then invert the cake onto a wire rack and cool completely.


For the Icing

Preheat the oven to 350º F.  Toast coconut on a baking sheet until browned; stirring occasionally, about 15 minutes.  Toast pecans on a separate baking sheet until fragrant, about 10-12 minutes. Coarsely chop pecans; set aside with coconut.


In a medium saucepan over medium-low heat, simmer brown sugar, cream, butter, yolks, and salt, stirring constantly.  Cook until mixture thickens, about 8-10 minutes.  Remove from the heat and add the vanilla. Cool until barely warm to the touch, then fold in the coconut and pecans. Divide the icing between the layers, spreading to the edges.


For the Cream

Beat the crème fraîche and sugar together with a wire whisk until stiff peaks form.  Slice the cake and serve with dollops of cream.  Enjoy!


Printed from thegalleygourmet.net