Autumn Spice Cake With Sticky Coconut-Pecan Icing

Name: Autumn Spice Cake With Sticky Coconut-Pecan Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Autumn Spice Cake; 1 cup rolled oats (not quick-cooking or instant); 1 cup boiling water; 1/4 cup buttermilk; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cardamom (optional, I did not use); 1/2 cup unsalted butter, room temperature; 1 cup sugar; 3/4 cup brown sugar; 2 eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon table salt; Sticky Coconut-Pecan Icing; 1 cup sweetened flaked coconut; 3/4 cup pecan halves; 1 cup brown sugar; 1/2 cup heavy cream; 1/2 cup unsalted butter, cubed; 3 egg yolks; 1 pinch salt, generous; 1 tablespoon dark rum (optional); 1 teaspoon vanilla extract; Sweetened Sour Cream; 1/2 cup sour cream; 1/2 cup heavy cream; 3 tablespoons sugar

Servings: persons

Autumn Spice Cake
1 cup rolled oats (not quick-cooking or instant)
1 cup boiling water
1/4 cup buttermilk
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom (optional, I did not use)
1/2 cup unsalted butter, room temperature
1 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
Sticky Coconut-Pecan Icing
1 cup sweetened flaked coconut
3/4 cup pecan halves
1 cup brown sugar
1/2 cup heavy cream
1/2 cup unsalted butter, cubed
3 egg yolks
1 pinch salt, generous
1 tablespoon dark rum (optional)
1 teaspoon vanilla extract
Sweetened Sour Cream
1/2 cup sour cream
1/2 cup heavy cream
3 tablespoons sugar

1
["TO MAKE THE CAKE: Preheat oven to 350 degrees; coat two 8"" round cake pans with nonstick spray, line with rounds of parchment, then coat with spray again.", "Combine oats, boiling water, buttermilk, and spices in a bowl; let stand for 15 minutes.", "Cream butter with both sugars in a second bowl until well blended, about 3 minutes. Add the eggs and vanilla; beat to incorporate. (I used food processor).", "Blend flour, baking soda, and salt into butter mixture just until combined, then add oat mixture. Divide batter between prepared pans.", "Bake 30-35 minutes, or until a toothpick inserted into the cakes comes out clean.", "Cool on a rack for 10 minutes, then invert the cakes on to the rack, lift off the pans, and peel away the parchment. Cool layers completely before frosting.", "TO MAKE THE FROSTING: Preheat the oven to 350 degrees.", "Toast coconut on a baking sheet until quite dark, 10-12 minutes.", "Toast pecans on a separate baking sheet until brown and fragrant, about 15 minutes.", "Coarsely chop pecans; set aside with coconut.", "Simmer brown sugar, cream, butter, yolks, and salt in saucepan over medium-low heat. Stirring constantly. Cook until mixture thickens, about 8 minutes.", "Take off heat, add rum and vanilla. Cool until warm to the touch, then fold in coconut and pecans.", "Divide icing between the layers, spreading it to the edge. Just frost in between and then the top. Don't worry about sides.", "TO MAKE THE SWEETENED SOUR CREAM: Beat all ingredients to soft peaks in a bowl with a hand mixer. (can be made and chilled up to 1 hour before serving.).", "Serve and enjoy!"]

2657

kcal

Calories

192

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Autumn Spice Cake, 1 cup rolled oats (not quick-cooking or instant), 1 cup boiling water, 1/4 cup buttermilk, and more.

Yes, Autumn Spice Cake With Sticky Coconut-Pecan Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!