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Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottom of each with a circle of parchment paper. Grease the parchment paper, then dust with flour, tapping out any excess. Make the cake batter: finely grind the sweetened, shredded coconut in a food processor, then transfer to a bowl.
Add pecans to the food processor, along with 2 tablespoons sugar, and finely grind them. In a large bowl, sift together flour, baking powder and salt. Stir in coconut and pecans. In the bowl of a mixer fitted with the paddle attachment, beat butter, cream of coconut and the remaining sugar on high speed until light and fluffy, about 4 minutes.
This rich layer cake is one of Miles’s signature confections and features plenty of coconut and warm, toasted pecans. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottom of each with a circle of parchment paper. Grease the parchment paper, then dust with flour, tapping out any excess.
Directions In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. Spoon into a greased 10-in. fluted tube pan. Meanwhile, in a small saucepan, combine the water, butter and remaining sugar.
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