Old-Fashioned Lane Cake Recipe
Prep Time:
2 hours, 50 minutes
Cook Time:
35 minutes
Servings:
14 Servings
Ingredients
  • 8 large egg whites
  • 1 cup unsalted butter, at room temperature
  • 1 ¾ cups granulated sugar
  • 3 ¼ cups cake flour, divided
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 1 cup whole milk, divided
  • 2 teaspoons vanilla extract or vanilla bean paste
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 8 large egg yolks
  • ¼ cup bourbon
  • ¾ teaspoon kosher salt
  • 1 cup toasted pecans, plus additional for garnishing
  • 1 ½ cups shredded sweetened coconut (or a combination of 1 cup coconut and ½ cup raisins)
  • 2 large egg whites
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract or paste
  • Pinch of kosher salt
Directions
  1. Preheat the oven to 350 F.
  2. Spray and line 3 (8- or 9-inch) cake pans with parchment paper; set aside.
  3. To prepare the cake batter, whip the egg whites in a stand mixer fitted with a whisk attachment to medium-stiff peaks.
  4. Transfer to a bowl and set aside.
  5. Wash out the mixing bowl and beat the butter and sugar to combine using a paddle attachment.
  6. Add half the flour, baking powder, salt, and half the milk and vanilla extract or paste, and beat lightly to combine.
  7. Add the remaining flour and milk and beat until lightly combined.
  8. Fold in about ⅓ of the whipped egg whites to lighten the batter.
  9. Fold in the remaining meringue.
  10. Divide the batter evenly between prepared cake pans and bake for 20-25 minutes or until lightly golden brown on the edges and a wooden pick inserted comes out clean.
  11. While the cake bakes, to prepare the filling, heat the butter in a saucepan to melt.
  12. Set aside for 5 minutes to cool slightly.
  13. Whisk in the sugar and egg yolks, and cook, whisking, over medium-low heat until hot to the touch and the sugar has dissolved.
  14. Add the bourbon and continue to cook, whisking, until the mixture starts to bubble. Remove from heat.
  15. Stir in the salt, pecans, coconut, and optional zest.
  16. Transfer the filling to a bowl. Cover and chill for at least 2 hours or until cold.
  17. When the cakes are ready, cool them on a rack for 10 minutes, then unmold onto racks to cool completely.
  18. Place one cooled cake layer onto a cake plate and spread to coat with a little over ⅓ of the filling.
  19. Top with an additional layer of cake, then filling, then cake.
  20. Top with the remaining filling, leaving a clean 1-inch border around the edges. Chill.
  21. Bring a small pot of water to a simmer. Lower the heat.
  22. Place the egg whites and sugar into a mixing bowl and place it over the steaming water, stirring, until the sugar dissolves and the mixture is hot to the touch (about 155 F).
  23. Transfer to a mixer fitted with a whisk attachment, add the vanilla extract or paste and salt, and whip until stiff and glossy.
  24. Pipe the frosting decoratively around the cake.
  25. Sprinkle with additional pecans and serve.