Ahh...coconut cake.
One of the few true Southern foods that isn't deep fried. :P
If you're a huge coconut fan like I am, you will fall head over heels in love with this cake. This has coconut milk in both the cake batter and the buttercream... not to mention tons and tons of shredded coconut all over the top and the sides.
I say you make this for someone really special.
Someone who hugs you on a rainy day. Or a bad test day or a bad hair day or a bad whatever day.
Someone who loves you for no reason. Or for all the reasons.
We start with our beautiful, soft, white cake flour.
I used a food scale here to measure the flour. Exactly 280g. Woo-hoo!
You don't have to use a food scale, but if you do, make sure that the scale is set to zero with the bowl already on top. My science people know what I'm talking about, right? ;)
One can of coconut milk, pierced at the top and ready to go. Remember, no throwing away the leftover milk in the can until after you've used some for the frosting!
It doesn't really matter what brand of coconut milk you use. But do make sure it is coconut milk, not coconut water. Coconut milk you pour in your batter. Coconut water you drink just because Madonna drinks it. There's a difference.
Now, for the (possibly) tricky part: whipping egg whites.
It's important to have your egg whites at room temperature before whipping, so that they can garner as much volume as possible. I read that copper bowls generate the best whipped egg whites, but I used my aluminum bowl here and it was fine.
The first time I made coconut macaroons I attempted to beat the egg whites by hand. Bad idea.
A good hand mixer is your best baking buddy, so invest in one.
Few tips on baking cakes:
-Make sure the pan is clean, greased, covered with a rounded parchment paper, then greased again. I use nonstick baking spray, but you can use plain old butter to do the same.
-With multiple layer cakes, it's a good idea to weigh (or in my case, eye meticulously) the amount of batter that is divided among the pans.
-With a flat decorating spatula, level the tops of the batter so that the cake rises as evenly as possible.
The cakes needed to have been cooled completely before you layer and frost them. Residual heat can affect the consistency of the filling in the middle, and who wants a thinned-out middle, right?
Now, stop staring at this cake and go make your own. Then share it with that special person.
Coconut Cake
*makes one 9-inch layer cake*
Ingredients:
For the Cake
- 2 1/4 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs, separated, at room temperature
- 1 tsp vanilla extract
- 1 cup canned coconut milk
- 1 cup heaping sweetened cononut
For the coconut buttercream
- 1/2 cup shortening
- 1/2 cup unsalted butter, softened at room temperature
- 1 tsp clear vanilla extract
- 1 tsp almond extract
- 4 Tbsp coconut milk
- 1 Tbsp milk
- 4 cups confectioner's sugar
- 1 cup shredded sweetened cononut
Extra coconut shreds, for decoration
Directions:
For the cake layers:
1. Position a rack in the middle of the oven, and preheat to 350F. Spray two 9-inch cake pans with nonstick baking spray, and line the bottoms with circles of parchment paper cut to fit. Spray the bottoms again with baking spray.
2. Sift together the flour, baking powder, and salt onto a sheet of parchment paper or onto a plate. Set aside.
3. In a large bowl, combine the butter and sugar. Beat until the mixture is light and fluffy. Whisk in the egg yolks and vanilla.
4. Using a rubber spatula, gently fold in one-third of the dry ingredients until almost fully incorporated. Fold in one-half of the coconut milk, then fold in another third of the dry ingredients, followed by the remaining coconut milk. Add the remaining dry ingredients and, using a light lifting motion and turning the bowl continuously, fold in until the batter is smooth and the dry ingredients are thoroughly incorporated. Do not fold too vigorously, or the cake will be tough.
5. In a large clean bowl, using a hand mixer, beat the egg whites until medium peaks form. The whites should gently fall over when the whisk or beaters are lifted. Using a spatula, fold the egg whites into the batter, then fold in the coconut.
6. Pour the batter into the prepared pans, dividing it evenly. Bake the cake layers until a toothpick inserted into the center of a layer comes out clean, about 25-30 minutes. Transfer to wire racks and let cool for about 3 minutes. Place a wire rack on top of a cake layer and invert them together. Lift off the pan and peel off the parchment. Repeat with the remaining layer. Let cool on the racks.
For the frosting:
1. Cream butter and shortening with electric mixer. Add in vanilla and almond extracts, milk, and coconut milk. Gradually add in confectioner's sugar, one cup at a time, beating well after each addition. Scrape the sides the bottom of bowl carefully.
2. Using a spatula, fold in the coconut shreds into the batter.
For the arrangement:
Place one layer of cake on a serving dish or a turntable and frost the top. Place the second layer on top of the first layer. Frost the top and the sides of the cake.
Sprinkle and cover the cake with extra coconut shreds, making sure to cover the sides with plenty of coconut, as well.
Cake can be served at once or refrigerated up to 2 hours before serving
Source:
Cake from Williams-Sonoma Essentials of Baking
Coconut Buttercream inspired by Wilton
agreed!!! something totally made for someone super special! it looks beautiful!!!! so pretty!!! :D
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