Autumn Spice Cake With Sticky Coconut-Pecan Icing

READY IN: 2hrs 35mins
YIELD: 12 slices




  • 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!