Peggy cullen's coconut-pecan cake

Yield: 4 servings

Measure Ingredient
1¼ cup Flour
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
1 tablespoon Ground ginger
2 teaspoons Cinnamon
½ teaspoon Ground nutmeg
¼ teaspoon Ground cloves
1 cup Sugar
1 tablespoon Instant coffee granules
¼ cup Unsulfured molasses
3 tablespoons Butter
1 \N Egg
¼ cup Minced candied ginger
¼ cup Finely chopped pecans
\N \N Coconut Filling:
½ cup Heavy cream
1 \N Egg yolk
¼ cup Sugar
2 tablespoons Butter
½ teaspoon Vanilla
½ cup Plus 2 tablespoons shredded
\N \N Unsweetened coconut
½ cup Finely chopped pecans

Prepare cake: Preheat oven to 350 degrees F. Butter and line an 8 by 3-inch springform pan with wax paper; butter and flour paper.

In a large bowl combine flour, baking powder and soda, salt and spices. In a small saucepan dissolve sugar in 1 cup of water and bring to a boil. Stir in coffee granules, molasses and butter. Let syrup cool slightly. In a small bowl beat egg. Gradually whisk some syrup into egg, then whisk egg mixture into remaining syrup. Whisk syrup mixture into dry ingredients. Pour batter into prepared pan.

Bake cake for 35 to 40 minutes, or until center is nearly set, but slightly loose. Sprinkle cake with ginger and pecans and bake 15 to 20 minutes longer, or until cake tests clean and center of cake is set but moist. Cool cake on a rack for 15 minutes. Remove sides of pan and let cake cool completely. Remove bottom of pan and waxed paper.

Meanwhile, prepare filling: In a saucepan whisk together cream, egg yolk and sugar. Cook, whisking constantly for 2 minutes until mixture thickens. Remove from heat and stir in butter, vanilla, coconut and pecans; set aside to cool.

Halve cake horizontally with a serrated knife. Spread coconut filling on bottom layer, then cover with top layer.

Yield: 1 8-inch cake


Ginger Cake:

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