This is a version of a cake my Mom used to make.  She referred to the icing as “Yuck Brown” with the vain hope that it would dissuade us kids from liking it; this did not work, and the cake became a family favorite!  “Yuck Brown” is best described as pecan praline icing.  I make the cake with a bit of coconut cream cheese frosting between the layers.  The white cake comes from a box, and this doesn’t bother me. Phil’s added a cake recipe for those who want to make their own, though.

Coconut Cream Cheese Frosting (adapted from “Bravetart” by Stella Parks)

112 g  Milk (any percentage)
75 g  Sugar
14 g  Cornstarch (UK cornflour)

Warm gently, whisking to dissolve the sugar, then add by ladlefuls to:

1  Egg, beaten

This tempers the egg. When the egg has been tempered, add the mixture back to the pan and whisk until thick and completely smooth. 

Allow to cool to room temperature before adding to a stand mixer with:

140 g  Cream cheese (full fat)
140 g  Sweetened coconut
112 g  Butter softened

Blend vigorously until uniform. 

Only half of this frosting is used on the cake; the rest can be used on a carrot cake or for other cakes. 

Frost one layer of a 23 cm (9-inch) cake round and top with another.

Pecan Praline Icing

113 g  Chopped pecans (1 c)
200 g  Sugar (1 c)
270 g  Heavy cream (1 c); UK – Double cream

Heat this over medium heat with constant stirring, since it burns easily. 

Make sure the pan you are using is no more than ⅓ full.  The mixture will boil vigorously as the temperature goes past 100 C (212 F). 

Continue heating until 110 – 112 C (230 – 234 F), soft-ball stage, is reached.  Mom used to do this by appearance; she also left out the pan size warning! Remove icing from the heat but continue stirring.

When the icing is just fluid, pour over the top layer of the cake.

Phil here:

For those who want to make their own sponge cake, here’s an easy recipe for the two 9-inch cakes that Paul used:

Ingredients

350 g Self-rising flour (UK: self-raising)
2 tsp Baking Powder
350 g Butter, softened or Baking spread
350 g Sugar, white or golden
6 Eggs, large

Grease and line two 9- inch (22-23 cm) sponge tins.

Set your oven to 170°C, 325°F, gas mark 3 (Fan approx. 160°C – but follow the manufacturer’s instructions)

In a mixing bowl (or mixer bowl), mix the flour and baking powder, then add all of the other ingredients and mix using an electric whisk or your mixer.
When it’s smooth, take a spoonful and let the mix drop from it; it should drop easily when tapped on the side of the bowl (called dropping consistency). If it doesn’t, mix in one or two tablespoons of milk until it does.
Divide the mixture between the two tins, level it, and cook it until it springs back when you push your finger into the middle lightly.
When cooked, leave it to cool for a minute or so and turn it out; leave it to cool fully on a wire cooling rack.

Some other sweet things:

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