Monday, August 6, 2012

Coconut Cake

Coconut Cake
                                                 Picture from Saveur



16 tablespoon unsalted butter, softened, plus more for pans

2 ½ cups cake flour, plus more for pans, sifted

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup buttermilk

1 tablespoon vanilla extract

2 cups sugar

5 eggs


4 egg whites

½ teaspoon cream of tartar

2 ½ cups sugar

¼ cup light corn syrup

1 teaspoon kosher salt

2 teaspoon vanilla extract

¾ cup fresh coconut water

3 cups freshly grated coconut


Pre-heat oven to 350°F.

Make the cake: Butter and flour two 9″ round cake pans, and set aside.

Whisk together flour, baking soda, and salt in a medium bowl; set aside.

Whisk together buttermilk and vanilla in a medium bowl; set aside.

In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed 
until pale and fluffy, about 3 minutes.

Add eggs one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, about 5 seconds.

Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel large air bubbles.

Bake cakes until a toothpick inserted in middle comes out clean, about 35 minutes.

Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.

Using a serrated knife, halve each cake horizontally, producing four layers; set aside.

 Make the frosting: Place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk, and beat on medium-high speed until soft peaks form; turn mixer off.

Bring sugar, syrup, salt, and ½ cup tap water to a boil in a 2-qt. saucepan over high heat, stirring to dissolve sugar; attach a candy thermometer to side of pan, and cook, without stirring, until thermometer reads 250°F, 4–5 minutes.

Turn mixer to medium speed, and very slowly drizzle hot syrup into beating egg whites.

Add vanilla, and increase speed to high; beat until meringue forms stiff peaks and is slightly warm to the touch, about 3 minutes.

To assemble the cake: place one layer on a cake stand, drizzle with 3 tablespoon coconut water

Spread with 1 ½ cups frosting, and sprinkle with ½ cup grated coconut.

Top with another cake, drizzle with 3 tablespoon coconut water, spread with 1 ½ cups frosting, and sprinkle with ½ cup coconut.

Place another cake over frosting, drizzle with 3 tablespoon coconut water, spread with 1½ cups frosting, and sprinkle with 12 cup coconut; top with remaining cake and drizzle with remaining coconut water.

Cover top and sides with remaining frosting, and cover outside of cake with remaining coconut, pressing it lightly to adhere; chill cake to firm frosting.

Serve chilled or at room temperature.

Serve 10.

Variation from Saveur

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