Coconut Pecan Cake

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for the pans
• 2 1/4 cups all-purpose flour, plus more for the 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)
• 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
• (makes enough for one 9-inch cake)
• 1 1/2 pounds best-quality milk chocolate, finely chopped
• 2 cups plus 2 tablespoons heavy cream
• 1 teaspoon light corn syrup
• (makes enough for one 9-inch cake)

1. Preheat the oven to 350F.
2. Butter two 9-inch round cake pans.
3. Line the bottoms with parchment.
4. Butter the parchment, and dust with flour; tap out excess, and set aside.
5. In a food processor, finely grind the coconut; transfer to a bowl.
6. Finely grind the pecans with 2 tablespoons sugar, and set aside.
7. Into a large bowl, sift together the flour, baking powder, and salt; stir in the ground coconut and pecans.
8. Set aside.
9. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes.
10. Beat in the eggs and coconut extract.
11. Beat in the flour mixture in 3 batches, alternating with the coconut milk and starting and ending with flour.
12. Divide the batter between the prepared pans; smooth the tops.
13. Bake until golden and a cake tester inserted in the centers comes out clean, about 35 minutes.
14. If the tops begin to get too dark, cover loosely with foil.
15. Let cool in the pans 30 minutes.
16. Run a knife around the edges of the cakes; invert onto a wire rack.
17. Reinvert; let cool completely.
18. Line 2 rimmed baking sheets with plastic wrap; fit 1 with a cooling rack.
19. Use a serrated knife to trim the tops of the cake layers, if desired.
20. Transfer 1 layer to baking sheet with rack; spread with filling.
21. Place the remaining cake layer on top.
22. Using an offset spatula, spread 1 cup chilled ganache on the sides of the cake; smooth with a bench scraper.
23. Pour the remaining ganache over the cake, coating completely.
24. Transfer the cake and rack to the other baking sheet; chill until set, about 5 minutes.
25. Scrape the excess ganache back into bowl, passing it through a sieve.
26. Coat the cake again with ganache.
27. Chill until set, about 5 minutes.
28. Press toasted coconut on the sides of the cake, if desired.
29. Keep at room temperature until ready to serve.
30. In a food processor, coarsely grind the coconut; set aside.
31. Combine the milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes.
32. Whisk one-third of the hot milk mixture into the egg yolks.
33. Return the mixture to the saucepan; cook, stirring constantly, until the consistency of pudding, about 5 minutes.
34. Remove the pan from the heat.
35. Stir in the coconut extract and reserved coconut.
36. Let cool completely.
37. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.
38. Prepare an ice-water bath; set aside.
39. Place the chocolate in a medium heatproof bowl; set aside.
40. Bring the cream to a boil in a small saucepan; pour over the chocolate, swirling to cover completely.
41. Let stand until the chocolate has melted, about 5 minutes.
42. Add the corn syrup; whisk until smooth.
43. Pour 1 cup ganache into a bowl set in the ice bath; stir until thick and spreadable.
44. Keep the remaining ganache at room temperature, stirring every 15 minutes, until thick enough to coat the back of a spoon, 12 to 15 minutes.
45. Use immediately.

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Taken from www.epicurious.com/recipes/food/views/coconut-pecan-cake-393101 (may not work)