Makes 12 servings
Ingredients
1½ cups (340 grams) unsalted butter, softened
2 cups (400 grams) granulated sugar
5 large eggs (250 grams), separated
2 cups (250 grams) all-purpose flour
1½ teaspoons (4.5 grams) kosher salt
1 teaspoon (5 grams) baking soda
1 cup (240 grams) whole buttermilk
1 cup (113 grams) finely chopped pecans
1 cup (84 grams) sweetened flaked coconut, toasted
1 teaspoon (4 grams) vanilla extract
14 ounces (400 grams) sweetened condensed milk
1 tablespoon (15 grams) almond liqueur
Sweetened Whipped Cream (recipe follows)
Garnish: chopped pecans, toasted flaked coconut
Instructions
- Preheat oven to 350°F (180°C). Butter and flour a 13×9-inch baking pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium
speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time,
beating well after each addition. - In a medium bowl, whisk together flour, salt, and baking soda. With mixer on low speed, gradually
add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour
mixture, beating just until combined after each addition. Stir in pecans, coconut, and vanilla.
Transfer batter to a large bowl. - Clean bowl of stand mixer. Using the whisk attachment, beat egg whites at high speed until stiff
peaks form. Gently fold egg whites into batter. Spread batter into prepared pan, smoothing top
with an offset spatula. - Bake until a wooden pick inserted in center comes out clean, about 45 minutes, loosely covering
with foil halfway through baking to prevent excess browning. - In a small bowl, stir together condensed milk and almond liqueur. Using a fork, poke holes in top of
warm cake. Pour mixture over cake. Let cool completely. Top with Sweetened Whipped
Cream.Garnish with pecans and coconut, if desired. Cover and refrigerate for up to 3 days.