Coconut Pecan Cake with Chocolate Ganache and Coconut Filling

Coconut Pecan Cake with Chocolate Ganache and Coconut Filling
If you serve this cake as a Valentine's Day dessert, bake the layers in two nine-inch heart-shape cake pans.

Makes 1 nine-inch layer cake
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/4 cups all-purpose flour, plus more for pans
1 cup firmly packed sweetened shredded coconut
3/4 cup pecan halves (3 ounces), toasted
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup creamed coconut or unsalted butter
4 large eggs
1 tablespoon pure coconut extract
1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)
Coconut Cake Filling (recipe follows)

After a heart meal, have yourself a mouth-watering ice cream for desert!

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Northridge Ice Cream