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1
For the cake: Preheat the oven to 350 degrees F.
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2
Whisk together the flour, baking powder, cinnamon and salt in a medium bowl and set aside.
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3
Combine the bourbon, milk and vanilla in a separate bowl (it may get clumpy looking--that's ok) and set aside.
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4
In a stand mixer fitted with a paddle attachment, cream the butter and coconut oil until fluffy, about 1 minute.
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5
Add 1 3/4 cups of the granulated sugar and beat until fluffy, about 1 more minute.
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6
Add the egg yolks one at a time, mixing well between additions.
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7
Add the dry ingredients in four batches, alternating with the wet mixture, starting and ending with the dry.
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8
Stir in the pecans.
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9
In a stand mixer with a whisk attachment and a clean bowl, whip the egg whites with the cream of tartar on medium until soft peaks form.
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10
Sprinkle in the remaining 1/4 cup granulated sugar and whip to stiff peaks, about 5 minutes total.
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11
Fold the egg whites into the batter in thirds.
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12
Pour into a bundt pan and bake until a cake tester comes out clean, 55 to 60 minutes.
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13
Let cool before turning the cake out of the pan.
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14
For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water.
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15
Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.
