THIS MOIST AND DELICIOUS COCONUT CAKE RECIPE IS FULL OF NATURAL COCONUT FLAVOR AND GARNISHED WITH GIANT ROASTED COCONUT FLAKES.
Servings of 12.
Calories 701 kcal
INGREDIENTS :
COCONUT CAKE:
2 cups all-purpose flour.
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large room temperature eggs
1 teaspoon vanilla
1 cup canned coconut milk at room temperature
1/2 cup sweetened grated coconut, any size (medium use)
SWISS BUTTER MERINGUE COCONUT CREAM:
6 large egg whites
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter cubes, room temperature
1/4 cup coconut milk
INSTRUCTIONS :
COCONUT CAKE:
Preheat oven to 350F. Butter and flour three 6″ round cakes and line with parchment.
In a medium bowl, whisk together flour, baking powder and salt until well blended. Set aside.
Using a stand mixer fitted with the paddle attachment, cream and sugar over medium heat until pale and fluffy (about 3 minutes) Slow and add eggs one at a time, fully adding them after each addition. Add the vanilla.
Alternately add flour and coconut milk mixture, starting and ending with flour (3 flour additions and 2 milk additions). Fully incorporate after each addition.
Gently fold in grated coconut.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out almost always clean.
Place the cakes on a rack to cool for 10 minutes, then turn out onto the rack.
SWISS COCONUT CREAM MERINGUE BUTTERCREAM:
Place egg whites and sugar in the bowl of a mixer, beat until blended. *
Place the bowl on the steamer on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (about 3 minutes). Or record 160F on a lollipop thermometer.
Place bowl in mixer and mix over high heat until meringue is stiff and chilled (bowl is no longer hot to the touch (about 5-10 minutes)).
Switch to the accessory on the palette. Slowly add the diced butter and stir until smooth. **
Add the coconut milk powder and whisk until smooth.
MONTAGE:
Place cake layer on a cake stand or platter. Top with about 2/3 cup of butter. Repeat with remaining layer and cover with crumb cake. Refrigerate for 20 minutes.
Frost top and sides of cake and flatten with a scraper. Make a swirl on top.
Gently press toasted coconut flakes around the edges of the cake.
ENJOY!
