Coconut Pecan Cake

Name: Coconut Pecan Cake
Yield: Yield: 12-14 servings
Cuisine: American
Ingredients: 1 cup/85 grams sweetened shredded coconut, firmly packed; ¾ cup/74 grams pecan halves, toasted; 1 tablespoon baking powder; ¾ teaspoon kosher salt; 2 cups/402 grams granulated sugar; 2¼ cups/287 grams all-purpose flour, plus extra for the pans; 2 large egg yolks, lightly beaten; 1 cup plus 2 tablespoons/270 milliliters unsweetened coconut milk; 4 tablespoons/57 grams unsalted butter; ¾ cup sweetened condensed milk; ¼ cup/60 milliliters cream of coconut; ¾ cup/170 grams unsalted butter (1½ sticks), softened, plus extra for the pans; ¼ teaspoon coconut extract; 4 large eggs; Simple Syrup; Two, 9-inch baked Coconut Pecan Cakes; 1 cup/240 milliliters heavy cream; Coconut Filling; 1 cup/85 grams sweetened shredded coconut; 1 tablespoon cream of coconut; ½ cup/118 milliliters water; ½ cup/101 grams granulated sugar; ¼ cup/31 grams confectioners’ sugar; 1 teaspoon coconut extract; 2 cups/170 grams sweetened shredded coconut, toasted; Whole pecan halves, slightly warmed in the oven then cooled, as needed