Alabama Coconut Pecan Cake

Preheat and prep pans

Heat oven to 350°F. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.

Grind coconut and pecans

Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.

Mix dry ingredients

In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.

Cream butter and sugar

In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes.

Add eggs

Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.

Combine wet and dry

Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture.

Bake cakes

Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes.

Cool cakes

Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.

Prepare egg yolks

Place egg yolks in a small heatproof bowl and set aside.

Heat milk mixture

In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes.

Temper eggs

Whisk 1/3 of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick.

Finish filling

Transfer to a bowl and stir in the shredded coconut. Let cool completely.

Make simple syrup

In a saucepan, heat sugar and 1/2 cup water, stirring occasionally, until sugar has dissolved. Remove from heat.

Split cake layers

Cut each cake in half horizontally to create 4 layers total.

Layer cake in pan

Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread 1/2 cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top.

Chill cake

Refrigerate cake for about 1 hour to set the layers.

Unmold cake

To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.

Whip cream

Whip the cream with the confectioners' sugar and coconut extract until stiff peaks form.

Frost and garnish

Spread icing on the top and sides of the cake and sprinkle with toasted coconut.

Chill before serving

Refrigerate until ready to serve.