Boston Coconut-Cream Pecan Cake
Description
A deliciously unique twist on the classic Boston Cream Pie, this cake brings together the rich flavors of pecans and coconut with a smooth pastry cream. Perfect for a special dessert that will impress, this cake layers a soft pecan sponge with coconut pastry cream and tops it all with a glossy chocolate glaze.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pecan halves | 1 1/2 cups |
| Sugar | 1 cup (divided) |
| Flour | 1 cup |
| Baking powder | 1 tsp |
| Eggs | 6 large (for sponge) |
| Butter | 5 tbsp (divided) |
| Cornstarch | 2 tbsp |
| Salt | 1 pinch |
| Whole egg | 1 (for pastry cream) |
| Egg yolk | 1 |
| Canned unsweetened coconut milk | 1 cup |
| Heavy cream | 1 cup |
| Vanilla extract | 1/3 tsp |
| Sweetened flaked coconut | 1 1/2 cups |
| Bittersweet chocolate (for glaze) | 1/3 cup |
| Corn syrup | 3 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 648.6 kcal |
| Fat Content | 44.6 g |
| Saturated Fat Content | 21.1 g |
| Cholesterol Content | 264.9 mg |
| Sodium Content | 252.6 mg |
| Carbohydrate Content | 56.1 g |
| Fiber Content | 2.4 g |
| Sugar Content | 37.9 g |
| Protein Content | 10.2 g |
Instructions
1. Prepare the Cake Pans and Preheat Oven
- Position an oven rack in the lower third of your oven.
- Preheat the oven to 350°F (180°C).
- Lightly butter two 8-inch round cake pans and line each with wax paper. Then, butter and flour the wax paper to prevent sticking.
2. Make the Pecan Sponge Cake
- Process Pecans: In a food processor, pulse the pecan halves with 1/4 cup of the sugar until finely ground. Transfer to a bowl.
- Combine Dry Ingredients: Sift together the flour and baking powder, then add to the ground pecans, whisking to blend.
- Prepare Egg Mixture: In a large, heatproof bowl, combine the eggs and remaining 3/4 cup of sugar. Set the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Whisk until the mixture warms and the sugar dissolves (about 4 minutes).
- Beat Eggs and Sugar: Remove from heat and beat on medium-high until the mixture cools, pales, and triples in volume, about 5–8 minutes.
- Fold in Dry Ingredients: Gradually sprinkle the dry ingredients over the egg mixture in batches, gently folding in each addition to retain volume.
- Incorporate Butter: Drizzle the melted butter down the side of the bowl in two portions, folding it in carefully.
3. Bake the Sponge Cakes
- Divide the batter evenly between the prepared pans, smoothing the tops.
- Bake for 25-30 minutes or until the center springs back when lightly pressed, and the edges turn golden.
- Let the cakes cool in their pans for 20 minutes, then gently run a knife around the edges and invert onto racks to cool completely.
4. Prepare the Coconut Pastry Cream
- Mix Dry Ingredients: In a heatproof bowl, whisk together sugar, cornstarch, and salt.
- Add Eggs: Whisk in the whole egg and egg yolk until the mixture is smooth.
- Heat Coconut Milk & Cream: In a saucepan, bring the coconut milk and heavy cream just to a boil over medium heat.
- Combine and Cook: Gradually whisk the hot liquid into the egg mixture, then pour everything back into the saucepan. Cook over medium heat, stirring continuously until the mixture thickens significantly, about 5 minutes.
- Add Flavor: Remove from heat, and stir in butter and vanilla. Fold in the sweetened flaked coconut.
- Chill: Transfer the pastry cream to a bowl, cover the surface with plastic wrap, and refrigerate until well-chilled (at least 3 hours or overnight).
5. Assemble the Cake
- Layering: Using a serrated knife, split each cake into two layers, giving you four layers in total.
- Spread Cream: Place the top layer of one cake onto a serving plate and spread 1/2 cup of the chilled coconut pastry cream on top. Place the bottom layer on top, removing any wax paper, and spread another 1/2 cup of cream. Repeat with the remaining layers.
- Chill Assembled Cake: Wrap the assembled cake in plastic wrap and refrigerate until ready to glaze.
6. Make the Chocolate Glaze
- In a small heatproof bowl set over a pan of barely simmering water, melt the bittersweet chocolate, 3 tablespoons of butter, and the corn syrup, stirring occasionally until smooth.
- Remove from heat and allow to cool slightly.
7. Glaze and Serve
- Apply Glaze: Slowly pour the glaze over the top of the chilled cake. Use an offset spatula to spread it evenly over the surface, letting it drip slightly over the edges for a polished look.
- Slice and Serve: For clean slices, use a serrated knife and serve each piece with a dollop of extra coconut pastry cream if desired.
Make-Ahead Tip
The assembled cake can be refrigerated for up to 8 hours. For the best flavor, let it sit at room temperature for about 30 minutes before serving.
