Stuffed Pinata Cake
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
51
Sourness
46
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Sugar1 tsp
Salt (fine)6 large
Egg White5 cups
Sweetened Shredded Coconut2.5 cups
All-Purpose Flour1 tbsp
Baking Powder1 tbsp
Pure Vanilla Extract3 large
Egg1 large
Egg Yolk (at room temperature)Directions:
1
For the cake: Preheat the oven to 350 degrees F
2
Grease two 9-inch round cake pans with butter and line the bottom of each with parchment
3
Whisk together the flour, baking powder and salt in a medium bowl
4
Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl
5
Beat the butter and sugar in a large bowl with an electric mixer on medium high until light and fluffy
6
Add about a third of the flour mixture and beat on medium low until incorporated
7
Now add a third of the egg-milk mixture and continue to beat on medium low until incorporated, scraping down the sides of the bowl as needed
8
Repeat with the remaining flour and egg-milk mixtures, finishing with the flour
9
Divide the cake batter evenly between the prepared cake pans and bake until the cake bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes
10
Let cool completely in the cake pans on a rack
11
For the frosting: Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water
12
Add the sugar, lemon juice, salt and egg whites to the mixer bowl and whisk together by hand
13
Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves
14
Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes
15
Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more
16
After all the butter is added, continue beating on medium-high speed
17
The mixture will deflate and appear curdled
18
Continue beating until the frosting comes back together to a smooth and spreadable consistency
19
(If the frosting is very soft or begins to break, refrigerate until set but still spreadable, then beat until light before using
20
) For the filling and decoration: Dye the coconut: Have ready 5 resealable plastic bags or plastic containers
21
Put 1 1/2 cups of the coconut in one container with 6 to 8 drops of blue food coloring
22
Put 1 cup of coconut in the second container with 5 to 6 drops of orange food coloring, 1 cup of coconut in the third with 5 to 6 drops yellow food coloring and 1 cup of coconut in the fourth with 6 to 8 drops purple food coloring
23
Put the remaining 1/2 cup coconut in the fifth container with 4 to 5 drops pink food coloring
24
Seal each container and shake vigorously until the coconut is evenly dyed
25
Add more food coloring 1 drop at a time as needed to get bright, vibrant colors
26
Assemble the cake: Cut a 4-inch circle out of the center of each cake (reserve the small cut-out cake rounds)
27
Put one of the cake rings on a cake stand or serving platter and frost with about 1 cup of frosting
28
Put the other cake ring on top and push down slightly
29
Fill the hole with candy
30
Cut one of the reserved cake rounds in half horizontally to make 2 thinner rounds
31
Use one to fill the hole on top of the cake
32
Frost the top and sides of the cake with the remaining frosting
33
Cut a strip of parchment about 30 inches long and 3 inches wide
34
Wrap this parchment around the cake like a collar, leaving 1 inch of frosting exposed around the bottom perimeter of the cake
35
Pack some of the blue coconut onto the exposed frosting to make your first strip of color
36
Lift the collar up another 1 inch and do the same with the orange coconut
37
Remove the collar and fill the remaining inch of frosting with the yellow coconut
38
For the top, make 1-inch-wide rings, starting on the outside and working your way in, with the purple, pink, blue and orange coconut until the top is completely covered
39
Let sit at room temperature for at least 1 hour before serving