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!

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
16
Yield:
1 two-layer cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.

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  • 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.

Nutrition Facts

618 calories; protein 6.9g; carbohydrates 59.5g; fat 41.2g; cholesterol 152.8mg; sodium 159.7mg. Full Nutrition
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