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Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
2 cups granulated sugar
4 large egg whites
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup whole milk
For the Coconut Pecan Filling:
1 cup evaporated milk
1/2 cup granulated sugar
1/2 cup brown sugar
3 large egg yolks
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
Directions:
1. Prepare the Cake Layers:
– Preheat your oven to 350°F and grease and flour three 8-inch round cake pans.
– In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
– In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
– Add egg whites, one at a time, beating well after each addition. Stir in vanilla extract.
– Alternately add the dry ingredients and the combined buttermilk and milk to the batter, beginning and ending with the dry ingredients. Mix until smooth.
– Divide the batter evenly among the prepared pans and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
2. Make the Coconut Pecan Filling:
– In a saucepan over medium heat, combine evaporated milk, granulated sugar, brown sugar, egg yolks, and butter. Stir constantly until the mixture thickens, about 10 minutes.
– Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let cool to room temperature.
3. Assemble the Cake:
– Place one cake layer on a serving plate and spread a generous amount of the coconut pecan filling on top.
– Repeat with the remaining layers, finishing with the filling on top.
4. Garnish and Serve:
– Garnish with additional coconut or pecans if desired.
– Slice and serve for a decadent treat!
Prep Time: 25 minutes | Baking Time: 25 minutes | Total Time: 50 minutes | Kcal: 420 kcal | Servings: 12 servings
