Autumn Spice Cake With Sticky Coconut-Pecan Icing

JAG0913's Note:

Got this out of Cuisine at Home magazine. When I saw the picture in the magazine I almost licked the page. So I made this for my husbands birthday. I doubled the recipe and made one 2-layered cake and 24 cupcakes so he could take some to work. For the cupcakes I cut the tops off and put some frosting in the center and then on top. So it was kinda like a layered cupcake. I also used my food processor to mix everything. Makes it very quick. Another hint from the book is to use an electric knife to cut the cake. Since the frosting is very sticky. We did that and it worked very good. Looked beautiful. Also came with a recipe for a Sweetened Sour Cream to serve along side this. The cake definately doesn't need it but it tastes really good so why not? My husband said it tastes like spice cake and a pecan pie mixed together.

• Total Time: 2 hrs 35 mins
• Prep Time: 2 hrs
• Cook Time: 35 mins

Ingredients:

Serves: 12

Yield: 12.0 slices

Autumn Spice Cake

• 1 cup rolled oat (not quick-cooking or instant)
• 1 cup boiling water
• ¼ cup buttermilk
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cardamom (optional, I did not use)
• ½ cup unsalted butter , room temperature
• 1 cup sugar
• ¾ cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon table salt

Sticky Coconut-Pecan Icing

• 1 cup sweetened flaked coconut
• ¾ cup pecan halves
• 1 cup brown sugar
• ½ cup heavy cream
• ½ cup unsalted butter , cubed
• 3 egg yolks
• 1 pinch salt , generous
• 1 tablespoon dark rum (optional)
• 1 teaspoon vanilla extract

Sweetened Sour Cream

• ½ cup sour cream
• ½ cup heavy cream
• 3 tablespoons sugar

Directions:

1. TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.
2. Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.
3. Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor).
4. Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.
5. Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.
6. Cool on a rack for 10 minutes, then invert the cakes on to the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting.
7. TO MAKE THE FROSTING: Preheat the oven to 350 degrees.
8. Toast coconut on a baking sheet until quite dark, 10-12 minutes.
9. Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.
10. Coarsely chop pecans; set aside with coconut.
11. Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes.
12. Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.
13. Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides.
14. TO MAKE THE SWEETENED SOUR CREAM: Beat all ingredients to soft peaks in a bowl with a hand mixer. (can be made and chilled up to 1 hour before serving.).
15. Serve and enjoy!