Coconut Pecan Cake
INGREDIENTS
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3/4 cup unsalted butter, softened, plus more for greasing pans
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2 1/4 cups flour, plus more for dusting pans
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1 cup firmly packed sweetened shredded coconut
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3/4 cup pecan halves, toasted
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2 cups sugar, divided
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1 tablespoon baking powder
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3/4 teaspoon salt
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1/4 cup cream of coconut
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4 large eggs
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1 teaspoon coconut extract
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1 cup plus 2 tablespoons unsweetened coconut milk
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For the filling:
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2 large egg yolks, lightly beaten
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3/4 cup sweetened condensed milk
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4 tablespoons unsalted butter
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1 tablespoon cream of coconut
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1 cup sweetened shredded coconut
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For the simple syrup:
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1 cup sugar
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1 cup water
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