Page 66 - 2021-03-01BakefromScratch_UserUpload_Net
P. 66
COCONUT PECAN CAKE 5. In the bowl of a stand mixer fitted with ¼ cup (57 grams) unsalted butter
Makes 1 (9-inch) cake the paddle attachment, beat butter, 1 tablespoon (15 grams) cream of coconut
1¾ cups plus 1 tablespoon plus ½ teaspoon 1 cup (85 grams) firmly packed
Recipe by Dolester Miles (376 grams) granulated sugar, and cream sweetened flaked coconut
of coconut at high speed until light and
A trip to Birmingham, Alabama, wouldn’t be fluffy, about 4 minutes, stopping to 1. In a small heatproof bowl, whisk egg
complete without a stop at Highlands Bar & scrape sides of bowls. Add eggs, one at a yolks; set aside.
Grill, Chez Fonfon, or Bottega for a serving time, beating well after each addition and 2. In a medium saucepan, heat condensed
of Coconut Pecan Cake made by esteemed stopping to scrape sides of bowl. Beat in milk, butter, and cream of coconut over
pastry chef Dolester Miles. Fortunately for ¼ teaspoon (1 gram) coconut extract. With medium-low heat, stirring constantly, until
those who can’t make to Birmingham, Dolester mixer on low speed, add fl our mixture in hot, about 4 minutes. Whisk one-third of
has shared her recipe so we can recreate this three additions alternately with coconut hot milk mixture into egg yolks. Add egg yolk
showstopper at home. Four nutty cake layers milk, beginning and ending with flour mixture to remaining hot milk mixture in pan,
brimming with pecans and fragrant coconut mixture, beating just until combined after and cook, whisking constantly, until mixture
are stacked with a thick, sweet pudding filling each addition. Divide batter between has the consistency of pudding, about
made with condensed milk, cream of coconut, prepared pans, and smooth tops with a 4 minutes. (Do not let custard get too thick.)
and more sweetened flaked coconut. The cake small offset spatula. Transfer to a bowl, and stir in flaked coconut.
is coated with a simple sweetened whipped 6. Bake until golden and a wooden pick Cover with a piece of plastic wrap, pressing
cream, covered with toasted coconut, and inserted in center comes out clean, 30 to wrap directly onto surface of pudding to
served with Crème Anglaise. 35 minutes. Let cool in pans on wire racks prevent a skin from forming. Refrigerate until
for 30 minutes. Run a knife around edge of completely chilled.
1 cup (85 grams) firmly packed each cake. Remove from pans, and discard
sweetened shredded coconut parchment. Let cool completely on wire racks. CRÈME ANGLAISE
¾ cup (74 grams) pecan halves, toasted 7. In a small saucepan, heat ½ cup Makes about 3 cups
2½ cups (500 grams) granulated sugar, (120 grams) water and remaining ½ cup
divided (100 grams) granulated sugar over medium 1 cup (240 grams) whole milk
2¼ cups (281 grams) all-purpose flour heat, stirring occasionally, until sugar 1 cup (240 grams) heavy whipping cream
1 tablespoon (15 grams) baking powder dissolves. Remove from heat. 1 cup (200 grams) granulated sugar,
¾ teaspoon (2.25 grams) kosher salt 8. Cut each cooled cake layer in half divided
¾ cup (170 grams) unsalted butter, horizontally. Place 1 layer in bottom of a 1 vanilla bean, split lengthwise, seeds
softened 9-inch round cake pan, and brush with scraped and reserved
¼ cup (60 grams) cream of coconut 2 to 3 tablespoons (35 to 52 grams) simple 10 large egg yolks (188 grams)
4 large eggs (200 grams), room syrup. Using an offset spatula, spread
temperature ½ cup Coconut Filling in a thin, even layer 1. In a medium saucepan, whisk together
1¼ teaspoons (5 grams) coconut extract, on cake layer. Top with second cake layer, milk, cream, ½ cup (100 grams) sugar, and
divided and brush with 2 to 3 tablespoons (35 to vanilla bean and reserved seeds; cook over
1 cup plus 2 tablespoons (270 grams) 52 grams) simple syrup. Spread ½ cup medium heat, whisking occasionally, until
unsweetened coconut milk filling on top. Top with third cake layer, and steaming. (Do not boil.)
½ cup (120 grams) water brush with 2 to 3 tablespoons (35 to 2. In a medium heatproof bowl, whisk
Coconut Filling (recipe follows) 52 grams) simple syrup. Spread remaining together egg yolks and remaining
1 cup (240 grams) heavy whipping cream ½ cup filling on top. Top with remaining ½ cup (100 grams) sugar. Gradually add
¼ cup (30 grams) confectioners’ sugar cake layer, and brush with remaining half of warm milk mixture to egg yolk
2 cups (170 grams) sweetened flaked simple syrup. Refrigerate for about 1 hour. mixture, whisking constantly. Add egg yolk
coconut, toasted To unmold, run a spatula around edges of mixture to remaining milk mixture in pan.
Crème Anglaise (recipe follows), to serve cake, and invert onto a cake plate. Cook over medium heat, whisking, until an
9. Clean bowl of stand mixer. Using the whisk instant-read thermometer registers 175°F
1. Preheat oven to 350°F (180°C). Butter attachment, beat cream, confectioners’ sugar, (79°C) to 185°F (83°C).
2 (9-inch) round cake pans. Line bottom and remaining 1 teaspoon (4 grams) coconut 3. Strain mixture through a fine-mesh sieve
of pans with parchment paper; butter extract at high speed until stiff peaks form. into another medium heatproof bowl set
parchment and flour pans. Spread on top and sides of cake; sprinkle with over an ice water bath. Whisk until Crème
2. In the work bowl of a food processor, toasted coconut. Refrigerate until ready to Anglaise is room temperature. Cover and
pulse firmly packed coconut until finely serve. Serve with Crème Anglaise. refrigerate until chilled, 2 to 3 hours.
ground; transfer to a bowl.
3. In the work bowle of a food processor, COCONUT FILLING
place pecans and 2 tablespoons (24 grams) Makes about 1¾ cups
granulated sugar; process until finely ground.
4. In a large bowl, sift together flour, baking 2 large egg yolks (37 grams), lightly beaten
powder, and salt. Stir in ground coconut ¾ cup (234 grams) sweetened
and pecan mixture. condensed milk
march | april 2021 64
