COCONUT BIRTHDAY CAKE

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Coconut Birthday Cake image

Last year I had a request for coconut cake from a very special person for a very special birthday. So, as I always do, I researched countless recipes, read reviews and piled up the cookbooks to come up with a special layer cake with a coconut-y cake, custard filling and, as requested, a non-cream cheese frosting. Lucky for me the cake turned out great. The cake itself was moist, but with a sturdy crumb. The custard filling is creamy with just a hint of tang from the sour cream. And, the 'cooked' vanilla butter cream is lovely without being sticky sweet or tasting like a stick of butter. It's taken me eight months and another request from a very good friend for her birthday to write the recipe down, so here it is. I hope you try it and enjoy it as much as our family.

Provided by goaliechik

Categories     Dessert

Time 2h

Yield 12 slices, 12 serving(s)

Number Of Ingredients 24

1 egg
5 egg whites
3/4 cup cream of coconut
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
9 ounces cake flour, sifted
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature
2 tablespoons cornstarch
3 tablespoons water
1 teaspoon vanilla extract
1 1/4 cups whipping cream
1/2 cup sugar
1/2 cup unsalted butter
2 1/4 cups sweetened flaked coconut
1/4 cup sour cream
1/2 cup egg white, at room temperature (from approx 4 large eggs)
1 cup sugar
1 lb unsalted butter, room temperature
1 teaspoon vanilla extract
2 cups sweetened flaked coconut

Steps:

  • I would recommend starting this cake a day or so in advance of serving so that you can allow the assembled cake at least 24hrs to meld in the refrigerator before serving.
  • For the Cake:.
  • Adjust the oven rack to the lower-middle position and preheat to 325 degrees. Grease and flour (2) 9" cake pans.
  • Whisk the egg whites and egg in a bowl to combine. Add the cream of coconut, water, vanilla, and coconut extract. Whisk until thoroughly combined.
  • Combine the flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the whisk attachment. Mix on the lowest speed to combine, about 30 seconds.
  • With the mixer still running, add the butter 1 tablespoon at a time until the mixture resembles coarse meal.
  • Then with the mixer still running, add 1 cup of the liquid. Increase the speed to medium-high and beat until fluffy, about 45 seconds. Add the remaining liquid in a steady stream until combined.
  • Divide the batter between the two cake pans and level the pans with a spatula.
  • Bake until a toothpick comes out clean, about 30 minutes.
  • Cool in the pans on wire racks for about 10 minutes, then loosen the cakes from the pans and place top sides up on a cooling rack and cool to room temperature.
  • For the Filling:.
  • Stir the cornstarch, water, and vanilla in small bowl to dissolve the cornstarch.
  • Bring the cream, sugar, and butter just to a boil in a heavy medium saucepan. Add cornstarch mixture and bring back to a boil.
  • Remove from heat and stir in coconut. Cool completely.
  • Mix in the sour cream. Cover and refrigerate.
  • For the Frosting:.
  • In a large bowl, combine the egg whites and the sugar and whisk until well blended. Set the bowl on top of a double boiler, or transfer mixture to the top pan of a double boiler and whisk constantly until the mixture is hot to the touch and the sugar is thoroughly melted.
  • Transfer to the egg and sugar mixture to a stand mixer and beat on High with the whisk attachment until the bowl has cooled to the touch and the meringue forms stiff peaks.
  • While beating on medium speed, slowly add the room temperature butter, about 1/4 cup at a time until thick and creamy. Add the vanilla and blend until combined.
  • The frosting can be made in advance and refrigerated until ready to use.
  • For the coconut topping:.
  • Spread out on a cookie sheet and bake in a 350 degree oven until light golden brown. Allow to cool thoroughly.
  • To assemble the cake:.
  • Using a knife, dental floss (the non-mint kind) or a cake wire, slice each cake into two layers so that you have 4 layers of cake.
  • Put a dab of frosting on your cake plate so that the bottom layer does not move around.
  • Place one of the cake bottoms on the cake plate and use the butter cream to create a 'lip' around the edge of the cake. This will prevent any filling from oozing over the edge of the cake when you put the layers together.
  • Spoon one-third of the filling onto the cake and spread evenly.
  • Continue with the remaining layers, finishing with a cake top for the top layer.
  • Frost with the vanilla buttercream and don't worry if it isn't perfecly smooth since you're going to be pressing coconut on top.
  • Next, press the toasted coconut onto the sides and top and refridgerate at least 24hrs before you serve the cake.

Nutrition Facts : Calories 1037.7, Fat 75.3, SaturatedFat 51.2, Cholesterol 184.2, Sodium 396, Carbohydrate 87.5, Fiber 1.9, Sugar 66, Protein 7.3

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