Coconut Pecan Layer Cake

230

Prep Time:

20m

Bake/Cook Time:

25m - 30m

Yield:

9-inch 3 Layer Cake

This Coconut Pecan Layer Cake is a tried and true recipe from 1994 HomeMade Good News cookbook series. Every forkful gives you a bit of everything: the airy cake, the sweet and rich frosting, the chewy coconut, and the crunchy pecans. It's a dessert that manages to be both refreshing and decadent at the same time, making it a beloved choice for various occasions such as birthdays, holidays, or any day that calls for a special treat!

Esta torta de capas de coco y pacanas es una receta verdadera y probada de la serie de libros de cocina de 1994 llamada HomeMade Good News.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Ingredients

Coconut Pecan Cake

1/2 cup vegetable shortening
1/2 cup (1 stick) butter
2 cups Imperial Sugar Extra Fine Granulated Sugar
5 eggs
2 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour cream
1 teaspoon vanilla extract
1 cup shredded coconut
1/2 cup chopped pecans

Creamy White Frosting

1 package (8 oz) cream cheese, softened
1/2 cup (1 stick) unsalted butter
1 box (1 lb), sifted Imperial Sugar Confectioners Powdered Sugar
1/2 teaspoon coconut extract
1 1/2 cups shredded unsweetened coconut (optional)

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat over to 325°F. Grease and flour three 9-inch round cake pans. Set aside.
Cream shortening with butter until well blended. Add sugar and continue creaming until very light and fluffy. Add eggs, one at a time beating well after each addition.
Whisk flour with baking soda and salt until well blended and add alternately to batter with buttermilk, beginning and ending with flour mixture. Stir in vanilla extract, coconut and chopped pecans.
Divide batter evenly among pans and bake 25-30 minutes or until cake springs back lightly if gently pressed in center with your fingertip.
Cool layers in pans 10 minutes, then turn out onto a wire rack complete cooling.
To prepare the frosting, beat cream cheese with butter until smooth. Gradually add confectioners sugar, beating until smooth. Add coconut extract and beat until creamy and smooth.
Spread frosting evenly between layers and over top and sides of cake.
If desired, sprinkle coconut over top and press gently into sides of cake. For an added pop of flavor, toast coconut prior to placing on cake. To toast coconut, scatter on a cookie sheet and toast in a preheated 350°F oven until light golden, about 10 minutes. Toss coconut near end of toasting to obtain an even color. Set aside.

Imperial Sugar Insight

Recipe from 1994 HomeMade Good News.

Rate & Review

Andy

Dec 06, 2015

Excellent recipe but used an extra stick of butter in place of shortening and added 1/2 cup of coconut to frosting.

Torta de Capas de Coco y Pacanas

230

Ingredientes

1/2 taza manteca vegetal
1/2 taza (1 barra) mantequilla
2 tazas Imperial Sugar Azúcar Granulada Extra Fina
5 huevos
2 tazas harina todo uso*
1 cucharadita bicarbonato de sodio
1/2 cucharadita de sal
1 taza suero de leche o crema agria
1 cucharadita extracto de vainilla
1 taza ralladura de coco
1/2 taza pacanas picadas

Glaseado Blanco Cremoso:

1 paquete (8 onzas) queso crema, suavizado
1/2 taza (1barra) mantequilla sin sal
1 caja (1 libra) Imperial Sugar Azúcar en Polvo Confeccionar
1/2 cucharadita extracto de coco

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

Convierta en crema la manteca vegetal y la mantequilla hasta que estén bien mezcladas. Agregue el azúcar y continúe batiendo hasta que se convierta en una crema ligera y esponjosa. Agregue los huevos, uno a la vez, batiendo bien después de cada adición.
Mezcle la harina, Bicarbonato de sodio y sal hasta que estén bien mezclados y agregue, alternando con el suero de leche, a la mezcla comenzando y terminando con la mezcla de la harina. Agregue y mezcle el extracto de vainilla, coco y las pacanas picadas.
Precaliente el horno a 325F. engrase y coloque harina en tres moldes de hornear redondos de 9 pulgadas. Divida la mezcla de manera igual entre los moldes de hornear y hornee de 25 a 30 minutos o hasta que la torta rebote cuando es presionada suavemente con un dedo en el centro.
Deje que las capas se enfríen en los moldes por 10 minutos en una rejilla para que se enfríen completamente.
Bata el queso crema con la mantequilla hasta que estén suaves. Gradualmente agregue el azúcar en polvo para confituras, batiendo la mezcla hasta que esté suave. Agregue el extracto de coco y bata hasta que este cremoso y suave. Untar de manera uniforme entre las capas y sobre la torta y a los lados.

Imperial Sugar Insight

Recipe from 1994 HomeMade Good News.

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