Pecan Pie Cake

This pecan pie cake is the ultimate show-stopping dessert with soft cake layers, creamy pecan pie filling, and rich brown sugar frosting, topped with crunchy pecans. It's the perfect sweet treat for Thanksgiving, offering a delicious twist on classic pecan pie.

Ingredients:

Cake Layers

• 180ml (3/4cup) Native Forest Organic Unsweetened Simple Coconut Milk
• 15ml (1 tablespoon) white vinegar
• 90ml (1/3 cup) water, room temperature
• 60g (1/4cup) plain unsweetened yogurt
• 270g (1 + ¼ cup) light brown sugar
• 120ml (1/2 cup) vegetable oil
• 2 teaspoons vanilla extract
• 310g (2 + ½ cups) all purpose flour
• 2 teaspoons cinnamon powder
• 1/4 teaspoon baking soda
• 2 teaspoons + 1/4 teaspoons baking powder
• 1/4 teaspoon salt

Pecan Pie Filling

• 160ml (2/3 cup) Native Forest Organic Unsweetened Simple Coconut Milk
• 120ml (1/2 cup) Let’s Do Organic Heavy Coconut Cream
• 80ml (1/3 cup) maple syrup
• 110g (1/2 cup) light brown sugar
• 1 tsp vanilla extract
• 30ml (2 Tablespoons) molasses syrup
• 16g (2 Tablespoons) Let’s do Organic Corn Starch
• 220g (2 + ½ cup) pecans, halved and toasted
• ¼ teaspoon salt

Brown Sugar Buttercream Frosting

• 300g (1 + 1/3cup)) butter, cut in cubes
• 200g (1 + 2/3 cup) powdered sugar, sifted
• 2 tsp vanilla extract
• 1/8 teaspoon salt
• 80g (1/3 cup) light brown sugar, or dark brown sugar
• 120ml (1/2 cup) Let’s Do Organic Heavy Coconut Cream, room temperature
• 8-9 pecans for decoration

Directions:

Cake

1. Preheat the oven to 350f and grease 3 x 8-inch (20cm) cake pans with oil and line it with baking paper.
2. In a bowl combine room temperature and stirred coconut milk with vinegar. Let it sit for 5 min until slightly curdled.
3. Add water, light brown sugar, oil & vanilla extract. Mix with a hand whisk until sugar is almost dissolved.
4. Combine and sift all the dry ingredients in a separate bowl.
5. Mix into liquid ingredients with a hand whisk until smooth.
6. Divide the cake batter equally between the prepared cake pans and bake for 25-30 minutes or until firm to touch.
7. Allow the cakes to completely on a wire rack.

Pecan Pie Filling

1. In a medium saucepan, combine the coconut milk, coconut cream, maple syrup, light brown sugar, molasses syrup, and cornstarch.
2. Whisk the mixture together until smooth and fully combined. Place the saucepan over medium heat and cook, stirring constantly, until the mixture starts to simmer and thicken, about 3-4 minutes.
3. Continue cooking for another 1-2 minutes to ensure the filling has thickened to a pudding-like consistency.
4. Once thickened, remove the saucepan from the heat and stir in the vanilla extract, salt, and toasted pecans.
5. Transfer the pecan pie filling in a bowl and allow to thicken and cool completely.

Brown Sugar Buttercream Frosting

1. In a small bowl, combine the light brown sugar and cream. Stir with a whisk until the brown sugar is fully dissolved.
2. In a mixing bowl, whip the butter using an electric whisk or paddle attachment for about 5 minutes, or until it's light, fluffy, and creamy.
3. Add the powdered sugar in 2-3 parts, vanilla and salt mixing well after each addition, and continue to whip for another 2-3 minutes until fully combined and smooth.
4. Slowly pour brown sugar mixture into the whipped butter mixture while continuing to beat on low speed until everything is fully incorporated and the frosting is smooth and creamy.

Cake Assembly:

1. Place the first cake layer on a cake stand or serving plate.
2. Spread 5-6 medium sized scoops of buttercream frosting evenly over the top of the cake.
3. Using an offset spatula, create a well in the frosting and fill it with ½ cup of pecan pie filling. Spread the filling evenly within the well.
4. Place the second cake layer on top and repeat the frosting and filling process: spread a layer of buttercream, create a well, and add the remaining pecan pie filling.
5. Frost the entire cake with the remaining buttercream, smoothing it out evenly.
6. Chill the cake in the fridge for 30 minutes to allow the frosting to set.
7. Finally, decorate the cake with a star tip nozzle and top it pecan pie filling and toasted pecans for a beautiful finishing touch.