Vegetable cooking spray, for pans and parchment paper
Instructions
Orange Curd Preparation (Make in advance)
In a medium saucepan, combine sugar, cornstarch, orange juice and 3 whole eggs
1 cup sugar, 2 cups fresh orange juice, ¼ cup cornstarch, 3 whole eggs
Bring to boil, whisking constantly until mixture reaches a pudding-like consistency
Remove pan from heat; add butter and grated orange rind (orange zest)
¼ cup butter, 1 tablespoon orange zest
Continue whisking until butter is well combined
Place in a glass container; place plastic wrap directly on the top of the curd; refrigerate for 4-8 hours
Pecan Cream Cheese Frosting Preparation
Using a mixer, combine cream cheese, butter and vanilla extract until creamy
½ cup butter, 12 oz. cream cheese, 1 tablespoon vanilla extract
Gradually add powdered sugar to mixture on low speed until sugar is well-combined
2 cups powdered sugar
Add chopped/toasted pecan pieces to mixture; combine well
1 cup pecans
Refrigerate for 1 hour
Glazed Pecan Halves Preparation
Preheat oven to 350ºF
In a small bowl, combine pecan halves and corn syrup
2 cups pecan halves, ⅓ cup light corn syrup
Place pecan halves in an even layer on oiled parchment paper
Vegetable cooking spray
Bake for 10 minutes; flip pecans and bake an additional 10-12 minutes
Place pecan halves in an even layer on wax paper and allow to cool
Cake Preparation
Preheat oven to 350ºF; lightly oil and flour 3- 9"inch cake pans; set aside
spray oil, ½ cup flour
In a large bowl, combine flour and baking soda; set aside
2 cups flour, 1 teaspoon baking soda
Separate five whole eggs; set yolks and whites aside
Using a stand/electric mixer on medium speed, combine butter and shortening until blended and fluffy
½ cup butter, ½ cup shortening
Continue mixing and add sugar gradually
2 cups sugar
Add egg yolks one at time; blend well
5 large eggs
Add vanilla; blend well
1 tablespoon vanilla extract
Gradually add flour/baking soda mixture and buttermilk to the butter mixture
1 cup buttermilk
Add one cup of the flaked coconut and blend by hand until combined; set aside (reserve the remaining 1/2 cup of flaked coconut for garnish if desired)
1½ cups coconut
In a separate bowl, add egg whites and beat until stiff peaks are formed
5 large eggs
Once stiff peaks are formed, use a spatula and fold egg whites into cake batter
Pour 1/3 of the batter into each of the prepared baking pans (NOTE: the baking pans will only be about 1/3 full; do not panic; it's supposed to be this way); the cakes will rise significantly
Bake cakes in oven for 25-40 minutes; check center with toothpick and when it comes out clean, the cake is done
Turn cakes out onto cooling racks and allow to cool
Once cakes have cooled, place one cake on a cake board; add ¾ cup orange curd to the top; place second cake on top of the first, spread ¾ cup orange curd to the top; add the third cake; DO NOT PUT ORANGE CURD ON THE TOP CAKE
Fresh Orange Curd
Refrigerate the stacked cakes for at least 8 hours
Optional: lightly toast the remaining 1/2 cup of flaked coconut on the stove in a dry pan; toast until you can smell it, then remove it from the heat
Once cake is thoroughly chilled, apply frosting and place glazed pecans around the top
Pecan Cream Cheese Frosting, Glazed Pecan Halves
Garnish with toasted coconut and serve
Notes
For best results, this recipe should be prepared in the following order:Day 1
Prepare orange curd and refrigerate
Prepare pecan cream cheese frosting and refrigerate
Prepare glazed pecan halves and set aside
Toast coconut and pecans; set aside or store in a container until later
Prepare cakes and allow to cool
Day 2
Apply orange curd to cakes and refrigerate
Apply frosting to cold cake; refrigerate until about 30 prior to serving
If you do not have the time to devote to making this cake in one day, make the orange curd, frosting and glazed pecans in advance.