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Louisiana Stranger Cake
Louisiana stranger cake is filled with pecans and coconuts, with hints of German chocolate cake and praline. A sweet glaze makes the cake beautiful, too. It's unlike any dessert you've had before.
Ingredients
- ¾ cupgranulated sugar
- 6 tbsp.unsalted butter
- 1can evaporated milk, divided
- 4 largeeggs, plus 2 large egg yolks, divided
- ¾ cupsweetened shredded coconut, toasted
- 1 tsp.vanilla extract
- 1 ½ cupschopped pecans, toasted, divided, plus more for garnish
- baking spray with flour
- 1pkg. butter pecan cake mix (such as betty crocker)
- 6 tbsp.tap water, plus more as needed for icing
- ⅓ cupneutral oil (such as canola or vegetable)
- 2 cups(about 8 oz.) powdered sugar
Directions
- 1
Preheat oven to 350°F. Gather all ingredients.
- 2
Cook sugar, butter, 3/4 cup of the evaporated milk, and 2 egg yolks in a large saucepan over medium, whisking constantly, until mixture is a light caramel color and reaches a pudding-like thickness, 15 to 18 minutes. Remove from heat and stir in coconut, vanilla, and 1 cup of the pecans. Set aside to cool to room temperature, about 45 minutes.
- 3
Lightly coat a 12-cup Bundt pan with baking spray; set aside. Stir together cake mix, water, oil, cooled evaporated milk mixture, 10 tablespoons of the evaporated milk, and remaining 4 eggs and 1/2 cup pecans in a large bowl until just combined. Transfer to prepared pan and spread into an even layer.
- 4
Bake in preheated oven until a wooden pick inserted in center comes out clean, about 45 minutes. Let cake cool in pan on a wire rack for 10 minutes before inverting onto a wire rack; let cool completely, about 2 hours.
- 5
Meanwhile, whisk together powdered sugar and remaining 2 tablespoons evaporated milk until combined. If necessary, whisk in water, 1 teaspoon at a time, until icing reaches desired consistency. Pour icing over cooled cake. Garnish with chopped pecans.