Boston Coconut-Cream Pecan Cake Recipe

Introduction

Indulge in a dessert that masterfully combines the richness of pecans and coconut with the elegance of a layered cake—this Boston Coconut-Cream Pecan Cake is a spectacular reinterpretation of the timeless Boston Cream Pie. At Love With Recipes, we believe that dessert should be an experience, a journey of textures and flavors that delight the senses and evoke comfort and celebration in equal measure. This cake’s soft, nutty pecan sponge provides a delicate yet flavorful base, while the luscious coconut pastry cream adds an exotic twist, complemented perfectly by a glossy, bittersweet chocolate glaze that ties all elements together seamlessly. Whether you’re preparing for a special occasion or seeking to elevate your everyday baking repertoire, this recipe promises to impress with its depth of flavor and stunning presentation.

Time

The entire process requires approximately 4 hours, including preparation, baking, cooling, chilling, and assembling. Here is a detailed breakdown:

• Preparation Time: 45 minutes
• Baking Time: 30 minutes
• Cooling and Chilling Time: 4 hours (including refrigeration for pastry cream and assembled cake)

Note that the chilling period is crucial for developing flavor and ensuring clean slicing, especially for the pastry cream and assembled layers.

Needed Equipment

To achieve professional results, gather the following equipment:

• Oven: Standard oven with accurate temperature control
• Mixing Bowls: Several heatproof and standard bowls for mixing and tempering
• Food Processor: For finely chopping pecans and preparing dry ingredients
• Sifter or Fine Mesh Sieve: To sift dry ingredients and ensure a light sponge
• Measuring Cups and Spoons: For precise ingredient measurement
• 8-inch Round Cake Pans: Two, preferably with removable bottoms for easy removal
• Wax Paper or Parchment Paper: For lining pans
• Pastry Brush: For buttering pans and glazing
• Offset Spatula: For spreading cream and smoothing glaze
• Whisk: For beating eggs and whipping cream
• Electric Mixer (Hand or Stand): For aerating sponge and pastry cream
• Rubber Spatula: For folding ingredients and scraping bowls
• Cooling Racks: For cooling baked layers
• Serrated Knife: For slicing cakes cleanly
• Double Boiler or Heatproof Bowl and Pan: For melting chocolate and making the glaze
• Plastic Wrap: For covering pastry cream and protecting the assembled cake during chilling
• Small Saucepan: For heating liquids and cooking pastry cream

Tags

Celebration, Dessert, Cake, Pecan, Coconut, Chocolate, Layered, Baked Goods, Special Occasion, Love With Recipes

Serving Size

This recipe yields approximately 8 generous slices, suitable for serving 8 people as a dessert portion or 10 smaller slices for a larger gathering.

Difficulty Level

Intermediate. This recipe involves multiple steps, including precise folding, tempering, and layering, but with careful attention, it can be mastered by home bakers with some previous baking experience.

Allergen Information

Dietary Preference

This cake is suitable for omnivorous diets and can be adapted for gluten-free or dairy-free diets with modifications. It is not vegan due to the inclusion of eggs, butter, and dairy products.

Course

Dessert, Layered Cake, Special Occasion

Cuisine

American, Classic Bakery

Ingredients

Instructions

1. Prepare the Cake Pans and Preheat Oven

Begin your baking journey by setting up your workspace efficiently. Position an oven rack in the lower third of your oven to ensure even heat distribution during baking. Preheat your oven to 350°F (180°C), a standard temperature for sponge cakes that provides optimal rise and moisture. While the oven heats, prepare your cake pans. Take two 8-inch round cake pans and lightly butter the insides with softened butter or a pastry brush dipped in melted butter. This step prevents sticking and ensures easy removal of the finished cake layers. Next, line each pan with a piece of wax paper or parchment paper cut to fit the bottom, which further guarantees that your cakes will come out cleanly. To enhance the non-stick effect, butter the wax paper and then lightly dust the insides of the pans with flour, tapping out any excess. This meticulous preparation sets the stage for perfect cake layers and reduces frustration during unmolding.

2. Make the Pecan Sponge Cake

Process Pecans

Start by processing the pecans. In a food processor fitted with a sharp blade, pulse the pecan halves along with 1/4 cup of sugar until finely ground. Be cautious not to over-process into a paste; aim for a coarse meal texture that will lend moisture and flavor without becoming oily or pasty. Transfer the ground pecans to a small bowl and set aside. This step ensures that the pecans are evenly incorporated into the sponge, providing a nutty aroma and texture that complements the coconut and chocolate elements.

Combine Dry Ingredients

In a separate bowl, sift together the flour and baking powder. Sifting ensures that these dry ingredients are evenly distributed, preventing clumping and promoting a tender, airy sponge. Add the ground pecans to the sifted dry ingredients and whisk to blend thoroughly. This mixture forms the dry base of your sponge, which will be folded into the whipped egg mixture later, creating a light and moist cake with a rich pecan flavor.

Prepare Egg Mixture

In a large, heatproof mixing bowl, crack the six eggs and add 3/4 cup of sugar. Place the bowl over a saucepan of gently simmering water, creating a double boiler effect. Ensure the bottom of the bowl does not touch the hot water to prevent cooking the eggs prematurely. Whisk vigorously until the mixture warms slightly and the sugar dissolves completely, about 4 minutes. This step helps to temper the eggs and begin the aeration process. Remove the bowl from heat and continue whisking on medium-high speed until the mixture cools, turns pale, and triples in volume—this takes approximately 5 to 8 minutes. The result should be a thick, fluffy, and voluminous batter that forms the foundation of your sponge.

Fold in Dry Ingredients

Gently sprinkle the dry pecan mixture over the whipped egg batter in small batches. Using a rubber spatula, fold each addition in carefully, turning the batter from the bottom over the top, rotating the bowl as you go. This folding technique preserves the airiness of the mixture, vital for a light sponge. Be gentle to maintain the volume, but thorough enough to incorporate the dry ingredients evenly. The batter will become thicker but still pourable, with flecks of pecan providing visual appeal and flavor.

Incorporate Butter

Finally, drizzle 2 tablespoons of melted butter down the side of the bowl in two separate additions, gently folding after each pour. The melted butter adds richness and moisture, contributing to the tender crumb of the cake. Folding in the butter in this manner ensures it is evenly distributed without deflating the batter, resulting in a moist, flavorful sponge with a subtle nutty aroma.

3. Bake the Sponge Cakes

Divide the batter evenly between your prepared pans, smoothing the tops with an offset spatula or the back of a spoon to ensure even baking. Place the pans in the preheated oven on the middle rack and bake for approximately 25 to 30 minutes. The cakes are done when the edges turn golden brown and the centers spring back when lightly pressed with a finger. A toothpick inserted in the center should come out clean. Once baked, remove the pans from the oven and allow the cakes to cool in their pans for about 20 minutes. This cooling period helps set the structure and makes unmolding easier. Gently run a thin knife around the edges to loosen the layers, then invert them onto cooling racks lined with parchment paper or clean towels to cool completely before proceeding.

4. Prepare the Coconut Pastry Cream

Mix Dry Ingredients

In a medium heatproof bowl, whisk together 1/4 cup of sugar, cornstarch, and a pinch of salt. This dry mixture ensures that the pastry cream thickens smoothly without lumps. Add the whole egg and the egg yolk, whisking until the mixture is uniform and smooth. This step prepares the eggs for gentle cooking and avoids curdling.

Heat Coconut Milk & Cream

In a saucepan, combine the canned unsweetened coconut milk and heavy cream. Place over medium heat and bring just to a boil, stirring occasionally to prevent scorching and ensure even heating. The mixture should be hot but not boiling over, ready to be incorporated into the eggs.

Combine and Cook

Gradually pour a small stream of the hot coconut milk and cream into the egg mixture, whisking constantly. This tempering process prevents the eggs from scrambling. Once combined, pour the mixture back into the saucepan and cook over medium heat. Stir continuously with a rubber spatula or wooden spoon, scraping the bottom to prevent sticking. Cook until the mixture thickens significantly, about 5 minutes. It should resemble a rich custard that coats the back of a spoon.

Flavor and Chill

Remove from heat and immediately stir in 2 tablespoons of butter and the vanilla extract to add richness and depth of flavor. Fold in the sweetened flaked coconut for texture and tropical aroma. Transfer the pastry cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 3 hours or overnight. A fully chilled pastry cream is essential for spreading and layering without oozing or sliding.

5. Assemble the Cake

Layering

Once the sponge layers are completely cooled, use a serrated knife to slice each into two even layers, giving you four layers in total. Place one layer on a serving plate or cake stand. Spread approximately 1/2 cup of chilled coconut pastry cream evenly over the surface. Gently place a second layer on top and repeat the process, layering with pastry cream. Continue until all layers are stacked, finishing with the top layer. For a cleaner appearance, refrigerate the assembled cake wrapped loosely in plastic wrap for about 30 minutes, giving the fillings time to settle.

Chill Assembled Cake

Refrigerate the assembled cake until you are ready to glaze, ensuring the layers are firm and stable for a smooth coating of chocolate.

6. Make the Chocolate Glaze

Set a small heatproof bowl over a pan of barely simmering water—creating a double boiler. Melt the bittersweet chocolate, 3 tablespoons of butter, and corn syrup, stirring occasionally until the mixture is smooth and glossy. This gentle melting preserves the chocolate’s sheen and prevents scorching. Remove the bowl from heat and allow the glaze to cool slightly, thickening just enough to adhere to the cake’s surface without sliding off.

7. Glaze and Serve

Pour the warm glaze over the chilled cake, starting from the center and working outward with an offset spatula to spread evenly and create a polished, glossy finish. Let the glaze drip naturally over the edges for an elegant look. For clean slices, use a serrated knife dipped in hot water and wiped dry between cuts. Serve slices with a dollop of extra coconut pastry cream on the side or piped decoratively for an elegant presentation.

Preparation Tips

• Consistency of Pastry Cream: Ensure the pastry cream is well-chilled and thickened before assembly to prevent sliding and oozing.
• Layer Uniformity: Use a ruler or cake leveler for even slicing of sponge layers, which promotes stability and aesthetic appeal.
• Chocolate Glaze: Slightly cool the glaze to a pourable but not hot consistency to achieve a smooth, shiny finish.
• Sponges: For extra moistness, brush the layers lightly with coconut milk before assembling.
• Storage: Keep the finished cake refrigerated and bring to room temperature 30 minutes before serving for optimal flavor and texture.

Nutritional Information

Tips and Tricks

• Flavor Variations: Add a splash of coconut liqueur or rum to the pastry cream for an adult twist.
• Nut Substitutes: Substitute pecans with walnuts or almonds to vary flavor profiles.
• Glaze Techniques: Use a spoon to drizzle the glaze for a more rustic, textured finish or pour for a smooth surface.
• Decorative Touches: Garnish the top with toasted coconut, chopped pecans, or chocolate shavings for visual appeal.
• Layer Stability: Chill the cake after layering before applying the glaze to prevent sliding and ensure a professional finish.

Add-ons

• Whipped cream piped around the edges
• Fresh berries such as strawberries or raspberries for color contrast
• Chocolate curls or shavings for decoration
• Additional toasted coconut for texture

Side Dishes

• Fresh fruit salad to complement the richness of the cake
• Light vanilla or coconut ice cream
• Coconut sorbet for a dairy-free cooling option

Improvements

• Use a silicone cake mold to create a more uniform and professional appearance.
• Incorporate toasted pecans into the sponge batter for extra crunch.
• Experiment with different types of chocolate for glazing—semi-sweet, milk, or white for varied flavor profiles.
• Add a layer of toasted coconut or chopped nuts between layers for added texture.

Save and Store

Store the cake in an airtight container in the refrigerator for up to 24 hours to maintain freshness. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To serve, thaw in the refrigerator overnight and bring to room temperature before slicing. The pastry cream can be prepared ahead and stored refrigerated for up to 2 days. To reassemble, spread the chilled pastry cream onto the layers just before glazing to prevent sogginess.

FAQ

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free. The texture may vary slightly, but the flavor remains rich and satisfying.

Can I use dairy-free alternatives?

Absolutely. Replace butter with margarine or coconut oil, heavy cream with coconut cream, and coconut milk with a plant-based milk. Adjust the sweetness and consistency as needed.

Is this cake suitable for vegans?

Traditional ingredients contain eggs and dairy. For a vegan version, substitute with flaxseed or aquafaba for eggs, vegan butter, and coconut-based creams. The pastry cream’s thickening may require cornstarch or arrowroot powder as a substitute for eggs.

Can I make the pastry cream ahead?

Yes, prepare the pastry cream up to 24 hours in advance, store it covered tightly in the refrigerator, and give it a quick whisk before assembling to restore its smooth consistency.

Conclusion

This Boston Coconut-Cream Pecan Cake exemplifies the art of layered baking, where each component—nutty sponge, tropical pastry cream, and glossy chocolate glaze—contributes to a harmonious and decadent dessert. Its visual appeal and complex flavors make it an ideal centerpiece for celebrations, yet its approachable method invites enthusiastic home bakers to craft a show-stopping treat. At Love With Recipes, we find that baking is an act of love and creativity, and this cake encapsulates that spirit beautifully. With patience, precision, and a touch of artistry, you will create a dessert that not only tastes divine but also leaves a lasting impression.

References

While this recipe is a unique creation, inspiration was drawn from classic American layered cakes and pastry techniques outlined in “The Professional Pastry Chef” by Bo Friberg and “Baking: From My Home to Yours” by Dorie Greenspan.