Fresh Coconut Layer Cake
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
49
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
2.25 cups
Sugar1 tbsp
Baking Powder1 tsp
Salt1.5 cups
Whole Milk1 tsp
Pure Vanilla Extract3 cup
Water1.5 tbsps
Light Corn Syrup1 tsp
Cream Of TartarDirections:
1
Prepare coconut: Preheat oven to 350°F with racks in upper and lower thirds
2
Pierce softest eye of each coconut with a small screwdriver and collect liquid in 2 separate bowls to sample
3
If either tastes rancid, discard that coconut and liquid and Start over with another
4
Strain liquid from 2 coconuts through a dampened-paper-towel-lined sieve into a 1-cup measure and set coconuts aside
5
(You should have about 3/4 cup liquid
6
If not, add water
7
) Bring to a simmer with sugar and a pinch of salt in a small saucepan, stirring until sugar has dissolved
8
Cool and reserve
9
Bake coconuts on lower rack 15 minutes
10
Leave oven on
11
Break shells with a hammer, then remove flesh with screwdriver, prying it out carefully
12
Peel brown membrane from flesh with a vegetable peeler
13
Coarsely grate enough coconut on large holes of a box grater to measure 5 cups
14
Preheat oven to 350°F with racks in upper and lower thirds
15
Pierce softest eye of each coconut with a small screwdriver and collect liquid in 2 separate bowls to sample
16
If either tastes rancid, discard that coconut and liquid and Start over with another
17
Strain liquid from 2 coconuts through a dampened-paper-towel-lined sieve into a 1-cup measure and set coconuts aside
18
(You should have about 3/4 cup liquid
19
If not, add water
20
) Bring to a simmer with sugar and a pinch of salt in a small saucepan, stirring until sugar has dissolved
21
Cool and reserve
22
Bake coconuts on lower rack 15 minutes
23
Leave oven on
24
Break shells with a hammer, then remove flesh with screwdriver, prying it out carefully
25
Peel brown membrane from flesh with a vegetable peeler
26
Coarsely grate enough coconut on large holes of a box grater to measure 5 cups
27
Make cake layers: Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment
28
Flour pans, knocking out excess
29
Sift together flour (3 1/3 cups), baking powder, and salt
30
Stir together milk and extracts
31
Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes
32
At low speed, add flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated
33
Beat egg whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks
34
Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, then beat until whites just hold stiff, glossy peaks
35
Stir one third of whites into batter, then fold in remaining whites gently but thoroughly
36
Spread batter evenly in pans and rap pans on counter several times to eliminate air bubbles
37
Place 2 pans on upper rack and 1 pan on lower rack and bake 20 minutes
38
Switch position of pans and bake until golden and a wooden pick inserted in center of each cake comes out clean, 10 to 15 minutes more
39
Cool cakes in pans on racks 5 minutes, then run a knife around edges of pans and invert cakes onto racks
40
Discard parchment and cool completely, about 1 hour
41
Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment
42
Flour pans, knocking out excess
43
Sift together flour (3 1/3 cups), baking powder, and salt
44
Stir together milk and extracts
45
Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes
46
At low speed, add flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated
47
Beat egg whites in another large bowl with cleaned beaters at medium speed until they just hold soft peaks
48
Beat in remaining 1/4 cup sugar, 1 tablespoon at a time, then beat until whites just hold stiff, glossy peaks
49
Stir one third of whites into batter, then fold in remaining whites gently but thoroughly
50
Spread batter evenly in pans and rap pans on counter several times to eliminate air bubbles
51
Place 2 pans on upper rack and 1 pan on lower rack and bake 20 minutes
52
Switch position of pans and bake until golden and a wooden pick inserted in center of each cake comes out clean, 10 to 15 minutes more
53
Cool cakes in pans on racks 5 minutes, then run a knife around edges of pans and invert cakes onto racks
54
Discard parchment and cool completely, about 1 hour
55
Make frosting and assemble cake: Beat together egg whites, sugar, water, corn syrup, cream of tartar, and salt in a large deep bowl with a handheld mixer (clean beaters if necessary) until combined
56
Set bowl over a pot of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes
57
(Humid weather may necessitate additional beating time
58
) Remove bowl from heat, then add vanilla and beat until frosting is cooled and very thick, 6 to 10 minutes
59
Transfer 2 1/3 cups frosting to another bowl and stir in 2 cups coconut to make filling
60
Put 1 cake layer on a cake stand or large plate
61
Brush top with one third of reserved coconut syrup, then spread with half of filling
62
Repeat with another layer, more syrup, and remaining coconut filling, then top with third layer
63
Brush top with remaining syrup, then cover cake with remaining frosting and coat with remaining coconut, gently pressing to help it adhere
64
Beat together egg whites, sugar, water, corn syrup, cream of tartar, and salt in a large deep bowl with a handheld mixer (clean beaters if necessary) until combined
65
Set bowl over a pot of simmering water and beat mixture at high speed until it holds stiff, glossy peaks, 5 to 7 minutes
66
(Humid weather may necessitate additional beating time
67
) Remove bowl from heat, then add vanilla and beat until frosting is cooled and very thick, 6 to 10 minutes
68
Transfer 2 1/3 cups frosting to another bowl and stir in 2 cups coconut to make filling
69
Put 1 cake layer on a cake stand or large plate
70
Brush top with one third of reserved coconut syrup, then spread with half of filling
71
Repeat with another layer, more syrup, and remaining coconut filling, then top with third layer
72
Brush top with remaining syrup, then cover cake with remaining frosting and coat with remaining coconut, gently pressing to help it adhere