Baking List, pt. XVI : Chocolate Pecan Cake with Chocolate Ganache and Coconut Filling

• June
• 29

7:21 pm Baking List, Just Dessert, Just out from the oven

*Grins*

I am so not going to attempt to bake this cake.

So what would be the appeal this time around eh?

I so need to check my head.

COCONUT PECAN CAKE WITH CHOCOLATE GANACHE AND COCONUT FILLING

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/4 cups all-purpose flour, plus more for pans
• 1 cup firmly packed sweetened shredded coconut
• 3/4 cup pecan halves (3 ounces), toasted
• 2 cups sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/4 cup creamed coconut or unsalted butter
• 4 large eggs
• 1 tablespoon pure coconut extract
• 1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)

Coconut Cake Filling (recipe follows)
Milk Chocolate Ganache (recipe follows)
2 cups toasted shaved coconut, for garnish (optional)

Method

1. Preheat oven to 350°. Butter two 9-inch round cake pans. Line bottoms with parchment. Butter parchment, and dust with flour; tap out excess, and set aside.
2. In a food processor, finely grind coconut; transfer to a bowl. Finely grind pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together flour, baking powder, and salt; stir in ground coconut and pecans. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes.
4. Beat in eggs and extract. Beat in flour mixture in three batches, alternating with the coconut milk, and starting and ending with flour.
5. Divide batter between prepared pans; smooth tops. Bake until golden and a cake tester inserted in centers comes out clean, about 35 minutes. If tops begin to get too dark, cover loosely with foil.
6. Let cool in pans 30 minutes. Run a knife around edges of cakes; invert onto a wire rack. Reinvert; let cool completely.
7. Line two rimmed baking sheets with plastic wrap; fit one with a cooling rack. Use a serrated knife to trim tops of cake layers, if desired.
8. Transfer one layer to baking sheet with rack; spread with filling. Place remaining cake layer on top.
9. Using an offset spatula, spread 1 cup chilled ganache on sides of cake; smooth with a bench scraper. Pour remaining ganache over cake, coating completely. Transfer cake and rack to other baking sheet; chill until set, about 5 minutes. Scrape excess ganache back into bowl, passing through a sieve.
10. Coat the cake again with ganache. Chill until set, about 5 minutes. Press toasted coconut on sides of the cake, if desired. Keep at room temperature until ready to serve.

Coconut Cake Filling

• 1 cup sweetened shredded coconut
• 3/4 cup sweetened condensed milk
• 4 tablespoons unsalted butter, room temperature
• 1 tablespoon creamed coconut or unsalted butter, room temperature
• 2 large egg yolks, lightly beaten
• 1 tablespoon pure coconut extract

Method

1. In a food processor, coarsely grind coconut; set aside. Combine milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes.
2. Whisk one-third of the hot milk mixture into egg yolks. Return mix-ture to saucepan; cook, stirring constantly, until it is the consistency of pudding, about 5 minutes.
3. Remove pan from heat. Stir in the extract and reserved coconut. Let cool completely.
4. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.

Milk Chocolate Ganache

• 1 1/2 pounds best-quality milk chocolate, finely chopped
• 2 cups plus 2 tablespoons heavy cream
• 1 teaspoon light corn syrup

Method

1. Prepare an ice bath; set aside. Place chocolate in a medium heatproof bowl; set aside.
2. Bring cream to a boil in a small saucepan; pour over chocolate, swirling to cover completely. Let stand until chocolate has melted, about 5 minutes. Add corn syrup; whisk until smooth.
3. Pour 1 cup ganache into a bowl set in ice bath; stir until thick and spreadable. Keep remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat back of spoon, 12 to 15 minutes. Use immediately.