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1
Preheat the oven to 350.
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2
Lightly butter two 8-by-2-inch round cake pans and line the bottom of each pan with wax paper.
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3
Lightly butter and flour the wax paper.
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4
In a food processor, pulse the pecans with 1/4 cup of the sugar until very finely ground; transfer to a medium bowl.
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5
Sift together the flour and baking powder and add to the nuts.
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6
Whisk to blend.
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7
Combine the eggs and the remaining 3/4 cup sugar in the large bowl of a standing electric mixer.
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8
Set the bowl over a saucepan of simmering water; do not let the bowl touch the water.
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9
Whisk the eggs and sugar until warm and the sugar is dissolved, about 4 minutes.
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10
Remove from the heat and beat at medium high speed until cool, pale and tripled in volume, 5 to 8 minutes.
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11
Sprinkle about 1/2 cup of the dry ingredients at a time over the eggs, gently folding in each addition with a rubber spatula.
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12
Drizzle the melted butter down the side of the bowl in 2 additions and gently fold in.
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13
Scrape the batter into the prepared pans and smooth the top.
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14
Bake in the bottom third of the oven for 25 to 30 minutes, or until the center springs back when touched and the edges are golden.
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15
Let the cakes cool in the pans for 20 minutes.
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16
Then run a knife around the cakes and invert onto racks to cool completely.
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17
In a medium heatproof bowl, whisk together the sugar, cornstarch and salt.
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18
Whisk in the whole egg and egg yolk until smooth.
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19
In a saucepan, bring the coconut milk and heavy cream just to a boil over moderate heat.
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20
Gradually whisk the hot liquid into the egg mixture.
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21
Pour the pastry cream into the saucepan and cook over moderate heat, stirring, until very thick and close to a boil, about 5 minutes.
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22
Remove from the heat and stir in the butter and vanilla, then add the coconut.
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23
Let cool briefly, whisking occasionally.
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24
Press a piece of wax paper directly on the surface and refrigerate until chilled, at least 3 hours or overnight.
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25
Using a large serrated knife, split each of the cakes into 2 layers.
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26
Invert the top layer of one cake onto a cake platter and spread 1/2 cup of the coconut pastry cream on top.
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27
Invert the bottom layer on top of the first layer and peel off the wax paper.
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28
Spread another 1/2 cup of pastry cream on top.
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29
Continue with the remaining cake layers and pastry cream.
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30
Cover the cake with plastic wrap and refrigerate.
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31
In a small bowl set over a pan of barely simmering water, melt the chocolate, butter and corn syrup, stirring occasionally.
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32
Remove from the heat and set aside until cool to the touch.
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33
Slowly pour the glaze onto the top of the cake and, using a small metal icing spatula, spread it evenly over the surface.
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34
Spread it just to the edge, or let a little drip down the sides of the cake.
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35
To serve, slice the cake gently with a serrated cake knife.
