Triple-Layer Coconut Cake with Pecan Filling
A sophisticated three-layer coconut cake with creamy coconut-pecan filling and silky bittersweet chocolate ganache. Light, tender crumb infused with coconut extract balances rich caramel-like filling studded with toasted pecans and sweet coconut flakes. The chocolate coating adds elegance and prevents drying. Serve at celebrations, dinner parties, or when impressing guests who appreciate composed desserts. This version distinguishes itself through the combination of whole eggs plus extra yolks for richness, dual coconut extracts for depth, and a homemade pecan-caramel filling rather than store-bought frosting.
Ingredients
- 7 oz sweetened flaked coconut, pulsed
- 8 tbsp unsalted butter, room temperature
- 2 ¼ cups granulated sugar
- 5 ½ tbsp neutral oil, canola or vegetable
- 1 tbsp pure vanilla extract
- 1 ½ tsp coconut extract, pure
- 4 large eggs, room temperature
- 5 large egg yolks, room temperature
- 2 ¼ cups all-purpose flourcake flour280g
- ⅓ oz baking powder
- ⅛ oz kosher salt
- 16 tbsp coconut milk
- 1 cup light brown sugar
- 8 tbsp unsalted butter
- 2 tsp pure vanilla extract
- 8 tbsp evaporated milk
- ⅛ oz kosher salt
- 7 oz sweetened coconut flakes
- 6 ½ oz pecan pieces, lightly toasted
- 2 cups heavy whipping cream
- 1 lb bittersweet chocolate, finely chopped
Instructions
- 1
Heat oven to 350F. Grease three 8-inch round pans, line bottoms with parchment, and spray with oil.
- 2
Pulse coconut in food processor for 30 seconds.
- 3
Cream butter on high for one minute in stand mixer with paddle attachment. Scrape bowl.
- 4
Add sugar, oil, vanilla, and coconut extract on medium speed and beat for 5 minutes until light and fluffy.
- 5
Lower to medium-low and add eggs and yolks one at a time until each is incorporated.
- 6
Whisk together flour, baking powder, and salt in separate bowl.
- 7
Alternate adding flour mixture and coconut milk to mixer in three additions on low speed, starting and ending with flour.
- 8
Fold in pulsed coconut.
- 9
Divide batter among pans and tap on counter to release air bubbles.
- 10
Bake 25 to 35 minutes until tester comes out clean. Cool completely in pans on wire rack.
- 11
Turn out layers onto wire rack set on parchment-lined sheet pan.
- 12
Spread half pecan filling to edges of first layer. Top with second layer, repeat with remaining filling, and add third layer.
- 13
Apply thin crumb coat with 1 cup cooled ganache. Rewarmed remaining ganache to pourable consistency and pour over cake.
- 14
Once set, move to serving platter. Pipe optional ganache shells on top and bottom with piping bag fitted with small star tip.
- 15
Refrigerate until serving.
- 16
For filling: combine brown sugar, butter, evaporated milk, vanilla, and salt in medium saucepan over medium-low heat.
- 17
Cook stirring until smooth, about 3 minutes. Turn off heat.
- 18
Stir in coconut and pecans. Cool 10 minutes before using.
- 19
For ganache: bring cream to slight simmer in medium saucepan over low heat. Turn off heat and add chopped chocolate.
- 20
Let sit 3 minutes, then whisk until smooth and uniform.
Tips
Room temperature eggs and butter are crucial for emulsification. Cold ingredients can cause splitting and dense crumb.
Toast pecans briefly before using to deepen their flavor and ensure crispness in the filling.
Make filling up to one week ahead and store refrigerated, then rewarm gently before applying between layers.
Good to Know
Baked cake layers wrapped well at room temperature up to 2 days; refrigerated up to 3 days. Assembled cake refrigerated up to 2 days. Pecan filling refrigerated up to 1 week. Ganache room temperature up to 2 days.
Bake cake layers 1-2 days ahead and store wrapped at room temperature. Make pecan filling up to 1 week ahead. Make ganache up to 2 days ahead. Assemble cake no more than 6 hours before serving for best chocolate set.
Serve chilled from refrigerator or at cool room temperature with coffee, tea, or dessert wine. Slice with sharp hot knife, wiping between cuts. Serves 12-14.
Common Mistakes
Do not skip pulsing coconut to avoid dense, grainy texture in batter.
Do not use cold eggs and butter to avoid broken emulsion and tough crumb.
Do not underbake layers to avoid raw center and collapsed layers during assembly.
Do not apply ganache to warm cake to avoid melting and sliding.
Substitutions
FAQ
Can I make this cake dairy-free?
Substitute butter with coconut oil (1:1), use coconut cream instead of heavy cream, and swap evaporated milk for full-fat canned coconut milk. Use dairy-free chocolate. The cake will have slightly different crumb and filling texture but remains delicious.
What if I only have two pans instead of three?
Bake in two batches: first two layers, cool completely, wrap and freeze, then bake third layer. Thaw layers before assembly. Or use sheet pans and trim to circles, though layers will be thinner and require less filling between each.
How long can I keep this assembled cake?
Refrigerate assembled cake up to 2 days maximum. The chocolate ganache sets properly and filling stays stable when chilled. Do not leave at room temperature more than 2 hours due to cream content in both filling and ganache.