Coconut and Pecan Cake with Coconut Cream Frosting

Name: Coconut and Pecan Cake with Coconut Cream Frosting
Ingredients: 1 cup all-purpose flour; 2/3 cup brown sugar; 1 1/2 teaspoons active dry yeast; 1/4 teaspoon vanilla extract; 1/4 cup unsalted butter, softened; 1/2 cup heavy cream; 1 large egg; Coconut Cream Frosting:; 1/2 cup brown sugar; 2/3 cup shredded coconut; 1/3 cup chopped pecans; 2 tablespoons heavy cream

1
1 cup all-purpose flour
2
2/3 cup brown sugar
3
1 1/2 teaspoons active dry yeast
4
1/4 teaspoon vanilla extract
5
1/4 cup unsalted butter, softened
6
1/2 cup heavy cream
7
1 large egg
8
Coconut Cream Frosting:
9
1/2 cup brown sugar
10
2/3 cup shredded coconut
11
1/3 cup chopped pecans
12
2 tablespoons heavy cream

Ingredients

1
1 cup all-purpose flour
2
2/3 cup brown sugar
3
1 1/2 teaspoons active dry yeast
4
1/4 teaspoon vanilla extract
5
1/4 cup unsalted butter, softened
6
1/2 cup heavy cream
7
1 large egg
8
Coconut Cream Frosting:
9
1/2 cup brown sugar
10
2/3 cup shredded coconut
11
1/3 cup chopped pecans
12
2 tablespoons heavy cream

Directions

1
In a small baking dish, melt the butter, then combine the remaining ingredients and mix well to spread
2
Combine all cake ingredients in a bowl
3
Beat at medium speed for 2 minutes
4
Pour into a prepared pan, spreading evenly
5
Bake in a moderate oven preheated to 350°F for 30 minutes
6
Let cool for 2 minutes
7
Release the edges and remove from pan.