It is almost irresistible!
Georgia produces a kind of cake that is chock-full of coconuts and pecans. It’s absolutely delicious. It’s kind of like someone left the chocolate out of a German chocolate cake and let that sticky-crunchy-sweetness from the pecan-coconut combo really shine. It is creamy and light, with a hint of crunch and a bit chewy, and leaves us feeling inspired. We took this inspiration and created this cake. It has all the wonderful qualities of the original, but it is an upside-down one. This is a great thing.
Serves 6-8
45 minutes
INGREDIENTS
For the topping:
2 cups toasted pecans, chopped
1 cup shredded coconut
2/3 cup brown sugar
6 tablespoons butter, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
For the cake:
2 cups all-purpose flour
1 cup brown sugar, packed
1 cup milk
2/3 cup butter, softened
2 large eggs
1 tablespoon baking powder
2 teaspoons vanilla
1/4 teaspoon salt
PREPARATION
Preheat oven to 350°F and line a 9×13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
In a medium bowl, beat together the 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Continue mixing on low, and add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.
Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes. Invert cake onto a platter, using foil overhang as needed. Let cool 15 minutes before serving. Enjoy!
