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Bourbon Coconut Pecan Layer Cake

Bourbon Coconut Pecan Layer Cake prepared dish

This rich Southern-style layer cake features tender vanilla cake layers filled with a thick bourbon coconut filling studded with pecans and raisins. It is an old-fashioned celebration cake with a buttery crumb and a sweet, textured topping.

This recipe is dessert, scaled for 12 servings, with 35 min prep and 35 min cook.

Prep: 35 min · Cook: 35 min · Total: 70 min · Serves: 12

Quick cooking notes

  • Core ingredients include all-purpose flour, baking powder, salt, unsalted butter.
  • Follow all 16 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 12 servings.

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter (softened, divided)
  • 2 cups granulated sugar (divided)
  • 2 tsp vanilla extract
  • 1 cup whole milk
  • 4 large egg whites
  • 4 large egg yolks
  • 3 tbsp bourbon
  • 1 cup pecans (chopped)
  • 0.5 cup pecan halves (for garnish)
  • 0.75 cup raisins
  • 1.5 cups sweetened flaked coconut
  • 0.5 cup flaked coconut (for topping)

Instructions

  1. Preheat the oven to 325°F (165°C) and butter and flour three 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat 0.5 cup of the butter with 1.75 cups of the sugar until light and fluffy, then beat in the vanilla.
  4. Add the dry ingredients in alternating additions with the milk, mixing just until combined.
  5. In a separate bowl, beat the egg whites to soft peaks, then gradually beat in the remaining 0.25 cup sugar until stiff but not dry.
  6. Gently fold the beaten egg whites into the batter, then divide the batter evenly among the prepared pans and smooth the tops.
  7. Bake for about 30 to 35 minutes, or until the cake layers spring back lightly when touched.
  8. Cool the cakes in their pans for 10 minutes, then turn them out onto racks to cool completely.
  9. To make the filling, melt the remaining 0.25 cup butter in a saucepan over medium heat.
  10. In a bowl, whisk together the egg yolks, bourbon, and 0.25 cup sugar, then gradually whisk in a little of the melted butter.
  11. Return the yolk mixture to the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 to 6 minutes.
  12. Remove the filling from the heat and stir in the chopped pecans, raisins, and 1.5 cups of sweetened coconut.
  13. Chill the filling until cold and spreadable, about 1 hour.
  14. Place one cake layer on a serving plate and spread one-third of the filling over it, then repeat with the second layer.
  15. Top with the third cake layer and spread the remaining filling over the top of the cake.
  16. Sprinkle the extra flaked coconut around the top edge and garnish with pecan halves before serving.

Nutrition (per serving)

  • Calories: 503
  • Protein: 5 g
  • Fat: 25 g
  • Carbohydrates: 68 g
  • Fiber: 3 g
  • Sugar: 46 g
  • Sodium: 153 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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