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Makes 12 servings


1½ cups (340 grams) unsalted butter, softened
2 cups (400 grams) granulated sugar
5 giant eggs (250 grams), separated
2 cups (250 grams) all-purpose flour
1½ teaspoons (4.5 grams) kosher salt
1 teaspoon (5 grams) baking soda
1 cup (240 grams) entire buttermilk
1 cup (113 grams) finely chopped pecans
1 cup (84 grams) sweetened flaked coconut, toasted
1 teaspoon (4 grams) vanilla extract
14 ounces (400 grams) sweetened condensed milk
1 tablespoon (15 grams) almond liqueur
Sweetened Whipped Cream (recipe follows)
Garnish: chopped pecans, toasted flaked coconut


  1. Preheat oven to 350°F (180°C). Butter and flour a 13×9-inch baking pan.
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium
    velocity till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, separately,
    beating effectively after every addition.
  3. In a medium bowl, whisk collectively flour, salt, and baking soda. With mixer on low velocity, regularly
    add flour combination to butter combination alternately with buttermilk, starting and ending with flour
    combination, beating simply till mixed after every addition. Stir in pecans, coconut, and vanilla.
    Switch batter to a big bowl.
  4. Clear bowl of stand mixer. Utilizing the whisk attachment, beat egg whites at excessive velocity till stiff
    peaks kind. Gently fold egg whites into batter. Unfold batter into ready pan, smoothing high
    with an offset spatula.
  5. Bake till a wood decide inserted in middle comes out clear, about 45 minutes, loosely overlaying
    with foil midway by baking to forestall extra browning.
  6. In a small bowl, stir collectively condensed milk and almond liqueur. Utilizing a fork, poke holes in high of
    heat cake. Pour combination over cake. Let cool fully. Prime with Sweetened Whipped
    Cream.Garnish with pecans and coconut, if desired. Cowl and refrigerate for as much as 3 days.