Coconut Pecan Cream Cake
Yield: 3-layer cake
Ingredients
Cake:
8 Tbsp unsalted butter, softened
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 tsp vanilla
1/2 cup coconut oil
2 cups sugar
5 eggs, separated
1 1/4 cups unsweetened shredded coconut
1 cup finely chopped pecans
Frosting:
2 (8 oz) packages cream cheese, softened
8 Tbsp unsalted butter, softened
6 cups powdered sugar
2 tsp vanilla
Directions
Make the Cake:
1. Preheat oven to 350°F. Coat three 8" cake pans with nonstick cooking spray, line bottom of pans with wax paper, and spray again; set pans aside.
2. Whisk flour, baking soda, and salt in bowl. Whisk sour cream and vanilla in separate bowl.
3. Cream butter, coconut oil, and sugar in bowl of stand mixer fitted with paddle attachment until fluffy, 2–3 minutes. Add egg yolks, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, 5–10 seconds.
4. Whip egg whites in fresh bowl until stiff peaks form. Fold egg whites, coconut, and pecans into batter. Divide batter evenly between prepared pans and smooth top with spatula.
5. Bake cakes 20–22 minutes, or until toothpick inserted in center comes out clean. Let cakes cool for 20 minutes in pans; invert onto wire racks, remove wax paper from bottoms, and let cool completely.
Make the Frosting:
1. Using stand mixer, beat cream cheese and butter until smooth.
2. With motor running, slowly add sugar and vanilla; beat until smooth.
3. To assemble, place one cake layer on cake stand and spread with frosting; top with another cake layer and spread with frosting. Top with remaining cake layer. Cover top and sides with remaining frosting. (Optional: Sprinkle top/sides with additional coconut and/or pecans.)
4. Chill cake at least 1 hour, or overnight, until frosting is firm.
Recipe adapted from Saveur.
