Description
Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother’s backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup milk
- ¼ cup coconut milk
- 2 teaspoons vanilla extract
- 2 cups cake flour
- 1 cup white sugar
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 egg yolks
- 2 cups white sugar
- ½ (12 fluid ounce) can evaporated milk (such as Carnation®)
- ½ cup unsalted butter, softened
- 3 egg yolks
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 cups pecans, very finely chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- Mix butter
- milk
- coconut milk
- and vanilla extract together in a large bowl. Combine flour
- sugar
- cornstarch
- baking powder
- and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time
- beating well after each addition.
- Divide batter between the prepared cake pans.
- Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed
- 25 to 30 minutes.
- Prepare frosting while cakes are baking. Combine sugar
- evaporated milk
- butter
- egg yolks
- and flour in a saucepan. Heat over medium-low
- stirring constantly
- until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
- Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool
- 20 to 30 minutes.
- Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 5 mins
Servings: 16