Throwdown's Toasted Coconut Cake With Coconut Filling And Coconut Buttercream
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
45
Spice
42
Sweetness
42
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Sweetened Flaked Coconut1.5 cups
Water1.75 cups
Granulated Sugar3 cup
Unsweetened Coconut Milk4 large
Egg Yolk3 tbsps
Cornstarch1 tsp
Pure Vanilla Extract3 cup
Heavy Cream (very cold)1 cup
Sugar (confectioners')1 tsp
Fine Sea Salt2 tbsps
Butter (softened, for pans)2.25 cups
Cake Flour (plus more for pans)6 large
Egg White (at room temperature)1 tbsp
Baking PowderDirections:
1
Watch how to make this recipe
2
Preheat oven to 325 degrees F
3
Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes
4
Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer
5
Bring water and sugar to a boil
6
Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours
7
Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes
8
Let cool
9
Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat
10
Whisk together the yolks, sugar and cornstarch in a large bowl
11
Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened
12
Scrape the mixture into a bowl and whisk in the rum and vanilla extract
13
Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours
14
Combine the custard and cream in a bowl and whip until soft peaks form
15
Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes
16
Add the coconut custard and salt and beat until combined and smooth
17
Preheat oven to 350 degrees F
18
Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper
19
Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl
20
In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt
21
With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs
22
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes
23
With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more
24
Scrape sides of bowl and mix for 20 seconds longer
25
Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula
26
Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes
27
Cool in the pan on baking rack for 10 minutes
28
Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes
29
Using a long serrated knife, slice each cake horizontally into 2 layers
30
Reserve 1 of the flat bottom layers for the top of the cake
31
Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup
32
Spoon 1/3 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
33
Repeat with 2 more layers
34
Brush the cut side of the reserved cake layer with the remaining syrup
35
Place the layer cut side down on top of the cake
36
Frost the sides and top of the cake with the buttercream
37
Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake