Coconut Pecan Cake With Caramel Mousse

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Pecan Cake

Butter for greasing the pan

1 cup toasted pecans

1 cup powdered sugar

6 eggs

1/4 cup all-purpose flour

6 egg whites

1/4 cup granulated sugar

1/4 cup ( 1/2 stick) unsalted butter, melted

Caramel Mousse

1/2 cup sugar

1 teaspoon fresh lemon juice

1 tablespoon + 1/4 cup water

1 cup heavy cream

1 sheet gelatin (or 1 teaspoon powdered gelatin)

1 tablespoon brandy

1/2 teaspoon vanilla extract

Coconut Pecan Topping

1/2 cup milk

2 egg yolks, beaten to blend

1/4 cup ( 1/2 stick) unsalted butter

3/4 cup unsweetened shredded coconut

1/2 cup toasted chopped pecans

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