Boston Coconut-cream Pecan Cake

Total Time: 1 hr 25 mins Preparation Time: 55 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 cups pecan halves
• 1 cup sugar
• 1 cup flour
• 1 teaspoon baking powder
• 6 large eggs, room temperature
• 5 tablespoons butter, melted
• 6 tablespoons sugar
• 2 tablespoons cornstarch
• 1 pinch salt
• 1 large egg
• 1 large egg yolk
• 1 cup canned unsweetened coconut milk
• 1/3 cup heavy cream
• 1 1/2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/3 cup sweetened flaked coconut, packed
• 3 ounces bittersweet chocolate
• 4 tablespoons butter
• 1 tablespoon corn syrup

Recipe

• 1 place oven rack in bottom third of oven and preheat the oven to 350°f.
• 2 lightly butter two 8-by-2-inch round cake pans and line the bottom of each pan with wax paper.
• 3 lightly butter and flour the wax paper.
• 4 make the pecan sponge: pulse the pecans with the ¼ cup of sugar until very finely ground; transfer to a medium bowl.
• 5 sift together the flour and baking powder and add to the nuts.
• 6 whisk to blend.
• 7 combine the eggs and the remaining ¾ cup sugar in a large bowl.
• 8 set the bowl over a saucepan of simmering water; do not let the bowl touch the water.
• 9 whisk the eggs and sugar until warm and the sugar is dissolved, about 4 minutes.
• 10 remove from the heat and beat at medium-high speed until cool, pale and tripled in volume, 5-8 minutes.
• 11 sprinkle about ½ cup of the dry ingredients at a time over the eggs, gently folding in each addition.
• 12 drizzle the melted butter down the side of the bowl in 2 additions and fold in gently.
• 13 pour the batter into the prepared pans and smooth the tops.
• 14 bake for 25-30 minutes, or until the center springs back when touched and the edges are golden.
• 15 let the cakes cool in their pans for 20 minutes.
• 16 then run a knife around the cakes and invert onto racks to cool completely.
• 17 make the coconut pastry cream: in a medium, heatproof bowl, whisk together the sugar, cornstarch and salt.
• 18 whisk in the whole egg and egg yolk until smooth.
• 19 in a saucepan, bring the coconut milk and heavy cream just to a boil over medium heat.
• 20 gradually whisk the hot liquid into the egg mixture.
• 21 pour the pastry cream into the saucepan and cook over medium heat, stirring, until very thick and and close to a boil, about 5 minutes.
• 22 remove from the heat and stir in the butter and vanilla, then add the coconut.
• 23 let cool briefly, press a sheet of plastic wrap directly on the surface of the custard, and refrigerate until chilled, atleast 3 hours or overnight.
• 24 assemble the cake: using a large, serrated knife, split each of the cakes into 2 layers.
• 25 invert the top layer of one cake onto a cake plate and spread ½ cup of the pastry cream on top.
• 26 invert the bottom layer on top of the first layer and peel off the wax paper.
• 27 spread another ½ cup of pastry cream over this layer.
• 28 continue with the remaining cake layers in this fashion.
• 29 cover the cake in plastic wrap and refrigerate.
• 30 make the chocolate glaze: in a small bowl set over a pan of barely simmering water, melt the chocolate, butter and corn syrup, stirring occasionally.
• 31 remove from the heat and set aside until cool to the touch.
• 32 slowly pour the glaze onto the top of the cake and, using a small metal offset spatula, spread it evenly over the surface.
• 33 spread it just to the edge, or let a little drip drip down the sides of the cake.
• 34 to serve, slice the cake gently with a serrated cake knife.
• 35 make ahead: the cake can be refrigerated for up to 8 hours; let stand for 30 minutes before serving.