Ingredients:
FOR THE CAKE:
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
FOR THE FROSTING:
FOR THE FROSTING:
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
Preparation:
Preparation:
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.
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
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
No comments:
Post a Comment