Title: Boston Coconut-Cream Pecan Cake
Ingredients:
- 1 1/2 pecan halves
- 1 sugar
- 1 flour
- 1 baking powder
- 6 eggs
- 5 butter
- 6 sugar
- 2 cornstarch
- 1 salt
- 1 egg
- 1 canned unsweetened coconut milk
- 1 heavy cream
- 1/3 butter
- 1 1/2 vanilla extract
- 1 sweetened flaked coconut
- 1/3 bittersweet chocolate
- 3 butter
- 4 corn syrup
- 1
Instructions:
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.