Prep 55 mins
Cook 30 mins
Kind of like a Boston Cream Pie but better. Pecan sponge cake and a coconut pastry cream make this really special.
- 1 1⁄2 cups pecan halves
- 1 cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- 6 large eggs, room temperature
- 5 tablespoons butter, melted
Coconut Pastry Cream
- 6 tablespoons sugar
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 large egg
- 1 large egg yolk
- 1 cup canned unsweetened coconut milk
- 1⁄3 cup heavy cream
- 1 1⁄2 tablespoons butter
- 1 teaspoon vanilla extract
- 1⁄3 cup sweetened flaked coconut, packed
- 3 ounces bittersweet chocolate
- 4 tablespoons butter
- 1 tablespoon corn syrup
- Place oven rack in bottom third of oven and preheat the oven to 350°F.
- Lightly butter two 8-by-2-inch round cake pans and line the bottom of each pan with wax paper.
- Lightly butter and flour the wax paper.
- Make the pecan sponge: Pulse the pecans with the ¼ cup of sugar until very finely ground; transfer to a medium bowl.
- Sift together the flour and baking powder and add to the nuts.
- Whisk to blend.
- Combine the eggs and the remaining ¾ cup sugar in a large bowl.
- Set the bowl over a saucepan of simmering water; do not let the bowl touch the water.
- Whisk the eggs and sugar until warm and the sugar is dissolved, about 4 minutes.
- Remove from the heat and beat at medium-high speed until cool, pale and tripled in volume, 5-8 minutes.
- Sprinkle about ½ cup of the dry ingredients at a time over the eggs, gently folding in each addition.
- Drizzle the melted butter down the side of the bowl in 2 additions and fold in gently.
- Pour the batter into the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until the center springs back when touched and the edges are golden.
- Let the cakes cool in their pans for 20 minutes.
- Then run a knife around the cakes and invert onto racks to cool completely.
- Make the coconut pastry cream: In a medium, heatproof bowl, whisk together the sugar, cornstarch and salt.
- Whisk in the whole egg and egg yolk until smooth.
- In a saucepan, bring the coconut milk and heavy cream just to a boil over medium heat.
- Gradually whisk the hot liquid into the egg mixture.
- Pour the pastry cream into the saucepan and cook over medium heat, stirring, until very thick and and close to a boil, about 5 minutes.
- Remove from the heat and stir in the butter and vanilla, then add the coconut.
- Let cool briefly, press a sheet of plastic wrap directly on the surface of the custard, and refrigerate until chilled, atleast 3 hours or overnight.
- Assemble the cake: Using a large, serrated knife, split each of the cakes into 2 layers.
- Invert the top layer of one cake onto a cake plate and spread ½ cup of the pastry cream on top.
- Invert the bottom layer on top of the first layer and peel off the wax paper.
- Spread another ½ cup of pastry cream over this layer.
- Continue with the remaining cake layers in this fashion.
- Cover the cake in plastic wrap and refrigerate.
- Make the chocolate glaze: In a small bowl set over a pan of barely simmering water, melt the chocolate, butter and corn syrup, stirring occasionally.
- Remove from the heat and set aside until cool to the touch.
- Slowly pour the glaze onto the top of the cake and, using a small metal offset spatula, spread it evenly over the surface.
- Spread it just to the edge, or let a little drip drip down the sides of the cake.
- To serve, slice the cake gently with a serrated cake knife.
- MAKE AHEAD: The cake can be refrigerated for up to 8 hours; let stand for 30 minutes before serving.