Toasted Coconut Cake With Coconut Filling And Buttercream
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
52
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 cup
Whole Milk6 large
Egg White (at room temperature)1 tsp
Pure Vanilla Extract1 tbsp
Granulated Sugar1 tbsp
Baking Powder3 cup
Heavy Cream (cold)1 cup
Sugar (confectioners')3 cup
Sweetened Flaked Coconut3 cup
Unsweetened Coconut Milk4 large
Egg Yolk3 tbsps
CornstarchDirections:
1
Make the cake: Preheat the oven to 350 degrees F
2
Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper
3
Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl
4
In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt
5
With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs
6
Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes
7
With the mixer on low speed, add the remaining 1/2 cup milk mixture
8
Increase the speed to medium and beat for 30 seconds more
9
Scrape the sides of the bowl and mix for 20 seconds longer
10
Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula
11
Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes
12
Cool in the pans on a baking rack for 10 minutes
13
Run a small knife around the sides of the pans and invert the cakes onto the baking rack
14
Remove the parchment paper and let cool completely, about 45 minutes
15
Make the coconut filling: Combine the Coconut Custard and cream in a bowl and whip until soft peaks form
16
Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes
17
Add the Coconut Custard and salt; beat until the buttercream is smooth
18
Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers
19
Reserve one of the flat bottom layers for the top of the cake
20
Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup
21
Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake
22
Repeat with 2 more layers
23
Brush the cut side of the reserved cake layer with the remaining syrup
24
Place the layer, cut-side down, on top of the cake
25
Frost the sides and the top of the cake with the buttercream
26
Pat the toasted coconut onto the sides of the cake and sprinkle some on the top
27
Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat
28
Whisk the egg yolks, sugar and cornstarch together in a large bowl
29
Slowly whisk the warm milk into the egg mixture
30
Return the mixture to the pan, set it over medium heat and bring to a boil
31
Cook, whisking constantly, until thickened
32
Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract
33
Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours
34
Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil
35
Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours
36
Strain the liquid into a clean saucepan
37
Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes
38
Let cool