Recipe from Dolester Miles
Adapted by Kim Severson
- Total Time
- About 1½ hours, plus chilling
- Rating
- 4(1,941)
- Notes
- Read community notes
This is a rich, special-occasion cake that takes the traditional Southern coconut cake to another level, with ground toasted pecans in the batter and an easy-to-make Chantilly cream for frosting. It has become the signature dessert for Dolester Miles, who serves slices over a little puddle of crème anglaise at Chez Fonfon and Bottega, and sometimes at the Highlands Bar & Grill, the Birmingham, Ala., restaurants owned by Frank and Pardis Stitt. Assembly can be a challenge, so she suggests building the cake by stacking the delicate slabs of cake with filling in between each layer into a deep, round cake pan, then slipping it into the refrigerator for about an hour. The filling acts like a delicious glue. When the cake is inverted and unmolded, the edges have an even, professional appearance. —Kim Severson
Featured in: An Alabama Chef and Her Beloved Desserts Hit the Big Time
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Ingredients
Yield:12 to 14 servings
- 1cup/85 grams firmly packed sweetened shredded coconut
- ¾cup/74 grams pecan halves, toasted
- 2cups/402 grams granulated sugar
- 2¼cups/287 grams all-purpose flour, plus more for the pans
- 1tablespoon baking powder
- ¾teaspoon kosher salt
- ¾cup/170 grams unsalted butter (1½ sticks), softened, plus more for the pans
- ¼cup/60 milliliters cream of coconut
- 4large eggs
- ¼teaspoon coconut extract
- 1cup plus 2 tablespoons/270 milliliters unsweetened coconut milk
- 2large egg yolks, lightly beaten
- ¾cup sweetened condensed milk
- 4tablespoons/57 grams unsalted butter
- 1tablespoon cream of coconut
- 1cup/85 grams sweetened shredded coconut
- ½cup/101 grams granulated sugar
- 1cup/240 milliliters heavy cream
- ¼cup/31 grams confectioners’ sugar
- 1teaspoon coconut extract
- 2cups/170 grams sweetened shredded coconut, toasted
For the Cake
For the Filling and Simple Syrup
For the Icing
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)
729 calories; 44 grams fat; 29 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 81 grams carbohydrates; 2 grams dietary fiber; 62 grams sugars; 8 grams protein; 299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Heat oven to 350 degrees. Grease two 9-inch round cake pans and line the bottom of each with parchment paper. Grease the parchment paper, then dust with flour, tapping out excess.
Step
2
Finely grind the coconut in a food processor, then transfer to a bowl. Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them.
Step
3
In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans.
Step
4
In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition and scraping down the bowl as necessary, then beat in coconut extract.
Step
5
Add the flour mixture in 3 batches, alternating with the coconut milk, starting and ending with flour mixture. Divide batter between the pans and smooth the top of each with a spatula. Bake until cakes are golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool in the pans on a wire rack for 30 minutes. Run a knife around the edge of each cake, invert onto rack, and remove the parchment. Let cool completely.
Step
6
Meanwhile, make the filling: Place egg yolks in a small heatproof bowl and set aside. In a saucepan, combine condensed milk, butter and cream of coconut and cook over medium-low heat, stirring constantly, until hot, about 4 minutes. Whisk ⅓ of the hot milk into the egg yolks. Transfer egg mixture to the saucepan of milk and whisk constantly over medium-low heat until mixture has the consistency of pudding, about 4 minutes. Do not let the custard get too thick. Transfer to a bowl and stir in the shredded coconut. Let cool completely.
Step
7
Make the simple syrup: In a saucepan, heat sugar and ½ cup water, stirring occasionally, until sugar has dissolved. Remove from heat.
Step
8
Assemble the layer cake in a pan: Cut each cake in half horizontally. Place one layer in the bottom of a 9-inch cake pan, moisten the top with 2 to 3 tablespoons simple syrup and spread ½ cup of the coconut filling in a thin, even layer with an offset spatula. Repeat to make 2 more layers of cake and filling, then place the last layer on top. Refrigerate cake for about 1 hour. To unmold, run a spatula around the edges, invert a cake plate over the top, and flip the cake over onto the plate.
Step
9
Make the icing: Whip the cream with the confectioners’ sugar and coconut extract until stiff peaks form. Spread on the top and sides of the cake and sprinkle with toasted coconut. Refrigerate until ready to serve.
Ratings
4
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1,941
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Cooking Notes
Sam Sifton
It's neither incredible nor uncommon. Recipes written by professional chefs are generally written for professional kitchens, and are often quite difficult to make at home. We report and test and check back with the authors and test again -- always in search of a recipe that is both entirely faithful to the chef's vision and cookable by anyone, in any kitchen. That's the adaptation we're talking about here and across our site. Hope that's helpful.
Britt
I would think so - it doesn't make sense that 2 cakes could be split, filled and assembled in one standard cake pan. I would use the ring of a springform pan set right on top of my presentation plate - wouldn't need to flip the cake, just run a knife around the inside of the ring, unclip it and you're ready to frost.
Pam
The recipe calls for Cream of Coconut which would be something such as Coco Lopez or Coco Réal. This is altogether different from coconut cream or coconut milk found in the International food isles usually used for Thai cooking. Cream of Coconut contains allot of sugar as well as coconut oil while coconut cream is the processed pulp of coconuts and not nearly as sweet. Cream of Coconut is found in the liquor and wine section of most supermarkets and is used primarily as a mixer for drinks.
Valerie
I’m a Home Ec teacher and I made this today. The taste is fabulous! Here are my tips: Do not use a high fat European butter. Stick to American style of butter. Don’t use White Lily flour. It’s too delicate. Use Gold Medal, King Arthur or Pillsbury. Absolutely use parchment paper in the bottom of the pans. It does take some time but it’s not difficult.
Marci
You can use 3 cake pans to avoid having to split layers. Freezing the layers makes it much easier to add the filling and icing as well.
Sandringham
I’m with the ease up crowd...you want a health treat dont be looking to cakes...at least any one that I’d want to eat!
Michele
Coconut milk, coconut cream & cream of coconut are 3 different things. Coconut milk & coconut cream are infusions of shredded coconut boiled in water; the higher the concentration of coconut to water, the closer to coconut cream. No sugar is added. Neither is commonly used in western desserts.Cream of coconut is coconut cream infused with sugar; sort of like condensed milk. It is commonly used in frothy drinks and desserts, and is the ingredient called for in this recipe.
Peter
Take care with cocoanut cream. I have found there are two kinds, one sold for Hispanic cookery (Goya, for example) which is rather sweetened, and another for Asian cooking (Thai Kitchens, for example) that is not sweet. This recipe is not explicit in this regard, so I suggest the unsweetened, since it is much easier to sweeten to taste than vice-versa.
Golem18
I'm waiting for her cookbook!
Jennifer
I made this cake with Coco Lopez sweet coconut cream and the Thai unsweet coconut milk it was a delicious I also did something different I found condensed coconut milk and I used it and it came out divine it’s a beautiful cake everybody raved about it. It is lovely and light really really nice the one thing I would suggest is to get the coconut extract that makes a difference but the cake is fabulous.
Chuck Whitney
Great recipe, great cake, but not for the beginner. Don't waste money on pecan halves, since you grind them anyway. Use pecan pieces.
John
I can't wait to make this cake this weekend. I love the cream icing, which my Southern mother always used for her fabulous coconut cake. And a traditional Southern coconut cake should always be made with sweetened coconut, as it is here. It's so exciting to have a highly skilled Alabama pastry chef as this year's winner. Far too few people understand the long and rich tradition of Alabama cakes, which are even more important there than elsewhere In the South.
DarbyDan
Does one use cream of coconut such as Coco Lopez or coconut cream available canned and used in Thai cooking...as differentiated from coconut milk also used in Thai cooking?I know this isn't a comment but would like to get the correct ingredients. Any help is appreciated.
Robert
Kim Severson gets the byline - she wrote the article about Ms Miles and this is from that article.
Paul
The cake layers are delicious just as written. I used TJ's full-fat coconut milk, Coco Perez coconut cream, and I omitted the 1/4 t coconut extract. Southern cakes can be unbearably sweet to the Northern palate, so I simply filled and topped with unsweetened whipped cream without splitting the layers. You need a total of a pint of heavy cream.
swags
You NEED a scale for this. My measuring cup amounts were all WAY more in weight than the recipe called for so definitely go by weight! The only adjustment I made (is it really a NYT Cooking comment if you don’t make a change?!) was splitting the batter between 3 cake pans instead of 2, so 3 layers total not 4. Not only was it easier, it was less dense than the restaurant version which everyone actually really liked! Next time I’ll make extra icing, it didn’t make quite enough.
mc
super delicious - definitely very sweet and I did half unsweetened half sweetened coconut flakes. doubled the filling and the frosting; had extra frosting. light and moist cake that everyone absolutely loved! highly recommend this recipe and honestly it didn’t feel like it was an insane amount of effort, of course it was more than a dump cake but this was easily made ahead with cake and filling made on day one and frosting and decorating done on day two.
ddp3311
Double the filling.
ddp3311
Double the filling to use up can of condensed milk and to create thicker layer
Pam
Used King Arthur Flour and Land of Lakes unsalted butter. I did not toast the nuts as the birthday girl does not like them that way. This cake was very moist and delicious. I also made a coconut butter cream as that was requested. I can see why it had a Chantilly frosting. The butter cream was almost too rich. I did not cut the cake layers. Next time I would just make three layers, as someone else suggested. The filling is very similar to what is in a German chocolate cake.
James
This cake is one of the best things I have put into my mouth. It looks gorgeous, cuts like a dream, and what I thought was going to be too sweet was just perfect. Thanks to all of your suggestions! Used three pans for instant layers. Definitely double the filling (can't imagine how it could be enough for 3 layers) and I made 1 1/2 times the chantilly cream and was happy I did. Added chopped pecans to the filling. Big success!
Joy
A little too sweet for my family. Won't do the simple syrup next time. Otherwise very good and will make again.
Kate
Yep, this cake is divine. I did cut the sugar in various ways because I couldn't fathom eating it as written. No simple syrup, half the amount of sugar for the icing and unsweetened coconut throughout. Anything more is gilding the lily! The advice in notes to double the filling and icing is spot-on as well.
joe
This is maybe one of the best cakes I’ve ever made and it friggen better be because you could read war and peace more quickly than it takes to complete it!!
CK
The amount of sugar in this initially made me nervous. I ended up slightly lowering the sugar content and it was delicious but might try with less next time. I used 350 grams of sugar in the cake batter, that includes the amount in with the pecans. I also used 1/2 unsweetened and 1/2 sweetened coconut for every time it called for shredded coconut. I might try using all unsweetened next time. I omitted the simple syrup completely and instead used the remaining coconut milk from the can.
MEB
This was a gooey hit. I baked 3 9-inch layers for almost 30 minutes. I made 1.5 times the filling, which was ample. Then I ran out of steam and put 1/2 in. of Dolly Parton butter cream frosting on top, with coconut sprinkled all over. The sides of the cake had a rustic look because the ample filling oozes slightly over the sides. The pecan flour adds a nuttiness that makes the cake taste less sugary. I constructed it on a cake plate, with an inserted chop stick to hold layers in place.
Joe
This cake is fancy. Nonetheless, it is screaming for liquor in the filling or frosting. I'm surprised Sam Sifton did not insert an aliquot.
Mom
I get this cake every time I visit Chez Fon Fon. It is sublime!
Tim w
I went to the French Culinary Institute in NYC IN 1997 for the pastry program. One day one of the students asked the chef instructors if they were going to teach us any desserts, pastries that were low in fat, sugar, butter, cream. The response: “No, we are not going to teach recipes like that. These are desserts they have butter, fat, sugar in them. If you want to make those kinds of things you are in the wrong school.” I agree. Don’t look at cake recipes and get upset about sugar and fat.
KS
Absolutely does NOT need the simple syrup. Sweet enough without it.
Richard
Can we assume that this is YOUR opinion? And YOUR definition of "sweet enough"?
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