Next, it’s time for the eggs! I add them in one at a time, ensuring they are well incorporated before adding the next. A splash of vanilla extract goes in as well, enhancing the flavor wonderfully. Now, I alternate adding the dry mixture and the buttermilk to the butter mixture until it all comes together in a thick, luscious batter. I pour this heavenly mix evenly into the two prepared pans and pop them into the oven for about 30-35 minutes. My kitchen feels like a bakery, and my excitement grows as I wait for those cakes to rise!
While those cakes are baking, I get started on the frosting. In a saucepan over medium heat, I combine the unsweetened shredded coconut, chopped pecans, sweetened condensed milk, unsalted butter, and a splash of vanilla extract. I stir it until the butter melts and everything is well combined; that smell — oh my goodness! The nutty aroma fills my kitchen, and I find it hard not to taste-test a spoonful or two. After about 10 minutes of simmering, I take it off the heat and let it cool to thicken while the cakes cool as well.
Once the cakes are cool, I turn them out onto the cooling rack and let them sit for a bit longer. Then comes the fun part — stacking! I place one layer on my serving plate and top it with half of the creamy frosting. I add the second layer on top and slather it with the remaining frosting. The finished cake is gorgeous, and I can barely keep my family away from it while I snap some photos!
Pro Tips for Best Results
One pro tip I learned through some trial and error is to ensure my butter is at room temperature for that perfectly creamy texture. I usually take it out an hour before I start baking so it softens just the right amount. Also, I tested this recipe using different types of cocoa powder, and I found that Dutch-processed cocoa really deepens the flavor of the cake — it’s a game changer!
Another great tip is to let your cakes cool completely before frosting. I’ve ruined many a cake by getting too impatient, which often leads to sliding frosting and crumbling layers. I’m very meticulous now about waiting; it’s worth it to have a pristine-looking cake. Don’t forget about the coconut and pecan mixture either! Allowing it to cool allows the frosting to set perfectly, bringing all those flavors together.
Lastly, I’ve discovered that for added flavor, you can toast the pecans quickly in a skillet before adding them to the frosting. Just a few minutes on medium heat brings out an unforgettable nutty flavor that everyone will love!
Common Mistakes to Avoid
One common mistake I see is under-measuring the flour. I was guilty of this myself early on, using the wrong technique and often ending up with a gooey mess. I’ve found that spooning the flour into the measuring cup and leveling it off gives the most accurate measure for a perfect cake. That simple step makes a world of difference in texture!
Another pitfall is skipping the buttermilk. I tried substituting it with regular milk once thinking it wouldn’t matter, and let me tell you, the moisture and tanginess just weren’t there! If you don’t have buttermilk, an easy trick I learned is to add a tablespoon of vinegar to regular milk and let it sit for 5-10 minutes to thicken up.
Also, I’ve learned the hard way that you shouldn’t rush the cooling process. As tempting as it is to start frosting right away, warm cakes lead to melting frosting and a messy presentation. Trust me: give them enough time to cool! (See the next page below to continue…)