Nuts over nuts – pecan coconut cake

Everything delicious is unhealthy, period. Except one exception: nuts! They may be calorie bombs, but still good for you. My ultimate favourites are coconut, cashews and pecans, so after I found a recipe called 'pecan coconut cake' last fall I had no choice but to try it. I already started to plan what I'll bake for Christmas, and this sweetie has a huge potential to end up on the table. Even though I usually always want to try new recipes. We'll see!

PECAN COCONUT CAKE (in Finnish here)

Cake

200 g margarin 

3 dl sugar

3 eggs

4 dl wheat flour

70 g pecan nuts

1 dl coconut flakes

2 teaspoons baking powder

2 teaspoons vanilla sugar

2 dl whipped cream

Filling and frosting

75 g margarin

6 dl icing sugar

300 g cream cheese

2 teaspoons vanilla sugar

Decoration

200 g pecan nuts

(I added some cinnamon on top) 

1. Whip soft margarin with sugar. Add eggs one by one while whipping.

2.  Mix flours, crunched nuts, coconut flakes, baking powder and vanilla sugar together. Add the blend into the dough in turns with cream. 

3. Grease and flour a cake tin (diameter about 22 cm). Make the surface even. Bake in 175 Celcius at the lowest level in oven for about an hour. Turn the cake when it has cooled down a bit. Then let it cool entirely.

4. Mix soft margarin, icing sugar, cream cheese and vanilla sugar together with a mixer until smooth. 

5. Cut the cake in three layers. Spread the filling on every layer, on top and on the sides of the cake. Decorate with pecan nuts. Cake stays juicy for several days when stored in a fridge.