Autumn Spice Cake with Coconut-Pecan Icing
Kelley
ingredients
Cake- 1 cup rolled oats
- 1 cup boiling water
- 1/4 cup buttermilk
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamon
- 1 stick butter, room temperature
- 1 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sweetened shredded coconut
- 3/4 cup pecan halves
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 stick butter, cubed
- 3 egg yolks
- Salt
- 1 Tbsp dark rum
- 1 tsp vanilla extract
directions
For Spice Cake
- 1
Preheat oven to 350 degrees.
- 2
Coat 2 round cake pans with cooking spray. Line with parchment, then spray again.
- 3
Combine oats, water, buttermilk, spices in a bowl. Let stand 15 minutes.
- 4
Cream butter & sugars in another bowl. Beat in eggs and vanilla. Blend flour, baking soda, salt into mixture until combined. Add oat mix.
- 5
Pour batter into pans. Bake for 30-35 minutes. Cool completely before icing.
For Icing
- 1
Preheat oven to 350 degrees.
- 2
Toast coconut on a baking sheet for 10-12 minutes.
- 3
Toast pecans on a separate sheet for 15 minutes. Chop.
- 4
Simmer sugar, cream, butter, yolks, salt in a medium saucepan over medium-low heat. Cook until thickens, about 8 minutes.
- 5
Remove from heat. Add rum & vanilla. Cool until just warm, then fold in coconut & pecans and spread over cooled cake.
Source: Kelley
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