Autumn Spice Cake With Sticky Coconut-Pecan Icing

photo by JAG0913



- Ready In:
- 2hrs 35mins
- Ingredients:
- 27
- Yields:
-
12 slices
- Serves:
- 12
ingredients
-
Autumn Spice Cake
- 1 cup rolled oats (not quick-cooking or instant)
- 1 cup boiling water
- 1⁄4 cup buttermilk
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cardamom (optional, I did not use)
- 1⁄2 cup unsalted butter, room temperature
- 1 cup sugar
- 3⁄4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon table salt
-
Sticky Coconut-Pecan Icing
- 1 cup sweetened flaked coconut
- 3⁄4 cup pecan halves
- 1 cup brown sugar
- 1⁄2 cup heavy cream
- 1⁄2 cup unsalted butter, cubed
- 3 egg yolks
- 1 pinch salt, generous
- 1 tablespoon dark rum (optional)
- 1 teaspoon vanilla extract
-
Sweetened Sour Cream
- 1⁄2 cup sour cream
- 1⁄2 cup heavy cream
- 3 tablespoons sugar
directions
- 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.
- Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.
- 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).
- Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.
- Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.
- 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.
- TO MAKE THE FROSTING: Preheat the oven to 350 degrees.
- Toast coconut on a baking sheet until quite dark, 10-12 minutes.
- Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.
- Coarsely chop pecans; set aside with coconut.
- Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes.
- Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.
- Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides.
- 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.).
- Serve and enjoy!
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