I almost didn’t use this recipe as it seemed like there would be too much work involved. But I’m so happy I decided to try it, anyway! It certainly wasn’t as hard as I thought it would be! And, my goodness, was it delicious.
I ended up inviting a bunch of my friends over for a cup of coffee and we nearly destroyed the whole cake at once! Needless to say, they all left the house with this recipe in their pockets. It was such a huge success!
2 cups pecan halves
2 cups sweetened flaked coconut, divided
1/2 cup plus 2 tablespoons shortening
1/2 cup plus 2 tablespoons butter, softened
1 1/2 cups sugar
1 cup light brown sugar, packed
6 eggs, separated
1 1/4 cup pure canned pumpkin
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons vanilla
2 1/2 cups flour
1 1/4 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup butter
1 cup light brown sugar
1/4 cup heavy cream
1/8 teaspoon fleur de sel or other coarse sea salt
1 teaspoon vanilla
2 cup sifted powdered sugar
Cream Cheese Frosting:
1/2 cup butter, softened to room temperature
1 (8-ounce) package cream cheese, softened to room temperature
4 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees. 3 (9-inch round) cake pans with nonstick spray and line them with parchment paper.
Place pecans on a baking sheet and toast for 10 to 15 minutes, until golden brown. Reserve 8-10 halves for decorating the top, then finely chop the remainder. Set aside 1 cup chopped for the cake batter, then place the remaining chopped pecans in a small bowl. Toast 1 cup coconut in a skillet over high heat, about 3-4 minutes, stirring often. Reserve remaining coconut for cake batter. Place the toasted coconut in the bowl with the pecans and mix. Set aside.
Cream the shortening, butter, sugar, and 1 cup light brown sugar together until fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the pumpkin, cinnamon, nutmeg, and 2 teaspoons vanilla until well mixed.
Sift together the flour, baking soda, baking powder, and 1/2 teaspoon salt. Add to the butter mixture alternately with the buttermilk. Stir 1 cup reserved (untoasted) coconut and the reserved 1 cup chopped pecans.
Beat the egg whites until stiff. Gently fold into batter. Divide the batter equally among the cake pans. Bake for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Make the caramel frosting once the cakes have cooled completely. Place 1/2 cup butter, 1 cup light brown sugar, 1/4 cup heavy cream and the fleur de sel in a medium heavy saucepan over medium-high heat. Bring to rapid boil and boil for 1 minute while stirring constantly. Remove from heat and beat in 1 teaspoon vanilla and 2 cups powdered sugar until mixture is thick and spreadable. Immediately spread half of the frosting on the first cake layer that has been placed on cake plate, bottom side up (flat side up). Place the second layer on top, bottom up, and spread the remaining frosting to the edges. Place the third layer on top.
Beat the butter and cream cheese until creamy and fluffy. Gradually beat in the powdered sugar until fluffy and smooth. Beat in vanilla. Frost the outside and top of cake with frosting. Carefully press the reserved coconut-pecan mixture into the sides of cake, then place pecan halves on top for decoration.
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Quick tip: You can make the cake ahead and freeze it for later!
Thanks to Lorie’s Mississippi Kitchen for this yummy Italian cream cake recipe.