This has got to be the best cake I've ever made! It's so moist, probably due to the buttermilk. The first time I made it though, there wasn't enough icing to cover the cake so now I always make a double batch of it! I recently brought it to a fund raising event & have been told that they need to come up with another reason for me to make it again. It was a big hit!
Photo: Jennifer Davick; Styling: Buffy Hargett
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Total: 1 Hour, 38 Minutes
- 2 cups chopped pecans
- 1 (12-oz.) can evaporated milk
- 1 1/2 cups sugar
- 3/4 cup butter
- 6 egg yolks, lightly beaten
- 2 cups sweetened flaked coconut
- 1 1/2 teaspoons vanilla extract
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
- 2. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
- 3. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.
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