Table of Contents
Make the cake batter: finely grind the sweetened, shredded coconut in a food processor, then transfer to a bowl. Add the pecans to the processor, along with 2 tablespoons of the sugar, and finely grind together. Sift together the flour, baking powder, and salt into a large bowl. Stir in the ground coconut and pecan–sugar mixture.
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.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream of coconut, and the remaining 1 1/4 cups plus 2 tablespoons sugar on high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, beating well after each addition, then beat in the coconut extract.
Combine the condensed milk, butter, and cream of coconut in a small saucepan and cook over medium-low heat for 4 minutes, stirring constantly, until hot. Whisk one-third of the hot milk mixture into the egg yolks.
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