Thursday, March 31, 2011

Coconut Cake

Coconut Cake


3 egg whites + 2 whole eggs
1/2 cup whole milk
2 teaspoons pure vanilla extract
3 cups cake flour
2 1/3 cups sugar
4 teaspoons baking powder
1/2 teaspoon fine sea salt
2 sticks unsalted butter, room temperature
1 cup unsweetened coconut milk

2 cups sweetened flaked coconut
2/3 cup lemon curd

Cream Cheese Frosting:

1 lb. cream cheese, softened
2 sticks unsalted butter, softened
2 teaspoons pure vanilla extract
zest of one lemon
5 cups powdered sugar


1. Preheat oven to 350 degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle and sides.

2. Put the egg whites, whole eggs, 1/2 cup milk and vanilla in a bowl. Whisk to mix thoroughly and then set aside.

3. In a large mixer bowl, combine the flour, sugar, baking powder and salt. With the mixer on low, beat the dry ingredients for about 20 seconds to break up any lumps. Add the butter and coconut milk on low speed and beat to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.

4. Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter evenly amongst the pans.

5. Bake for 30 minutes. Allow cakes to cool in their pans for 15 minutes. Then, turn the cakes out and place on a wire rack to cool.

6. To assemble the cake, place one layer, flat side up (bottom of cake) on a cake platter. Tuck pieces of parchment paper under the cake to protect the platter from frosting splatter. Cover the cake with 1/3 cup lemon curd. Cover the lemon curd with approximately one cup of frosting; spread evenly before sprinkling with some coconut. Repeat with each layer.
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