It's been awhile since I've baked anything. Who knew when my husband gives up sweet for lent, It had hindered me from baking since I did not have a taste tester. Lets hope he gives up something else next year! I came across a recent Saveur Magazine with a profound slice of red velvet cake as the cover of the spread. Looks like they are hitting cake recipes back to the basics.
My Husband loves coconut, and it would be lovely to start the week with a coconut cake recipe. I've actually made mine as a cupcake and cut the recipe in half. With the frosting listed below, there's enough to add additional grated coconut to make macaroons! The recipe below yields exactly 12 cupcakes, or you can try to make a typical 8" cake! Enjoy laaah.
Coconut Cake
My Husband loves coconut, and it would be lovely to start the week with a coconut cake recipe. I've actually made mine as a cupcake and cut the recipe in half. With the frosting listed below, there's enough to add additional grated coconut to make macaroons! The recipe below yields exactly 12 cupcakes, or you can try to make a typical 8" cake! Enjoy laaah.
Coconut Cake
Recipe Adapted from:
Saveur Magazine March 2012 Issue
Reciped Provided by:
Associate Food Editor Ben Mim's Grandmother, Jane Newson
(Note: I have reduced the ingredient amount by half
to bake them in a 6" cake pan versus an 8" cake pan or you can always make cupcakes!!!!)
For the Cake:
8
tbsp. Unsalted Butter,
softened, plus more for pans
1
Cup Sugar
2
1/2 Eggs
1
1/4 Cups Cake Flour, plus more
for pans, sifted
1/2
tsp Baking Soda
1/2
tsp Kosher Salt
1/2
Cup Buttermilk
1
1/2 tsp Vanilla Extract
For the Frosting:
2 Egg Whites
1/4
tsp Cream of Tartar
1
1/8 Cup Sugar
1/8
Cup Corn Syrup
1/2
tsp Kosher
Salt
1
tsp Vanilla Extract
3/8
Cup Coconut Water
1
1/2 Cup Freshly Grated
Coconut
Procedure
For the Cake:
1. Heat oven to 350. Butter and flower two 6" cake pans, and
set aside. Whisk together flour, baking
soda, and salt in a bowl, set aside.
Whisk together buttermilk and vanilla in a bowl; set aside.
2. In the bowl of a stand mixer fitted with a
paddle, cream butter and sugar on medium-high speed until pale and fluffy,
about 3 minutes. Add eggs one at a time,
beating well after each addition.
3. On low speed, alternately add dry ingredients
in 2 batches and wet ingredients in 2 batches.
Increase speed to high, and beat until batter is smooth, about 5
seconds.
4. Divide batter between prepared pans, and
smooth top with a rubber spatula; drop pans lightly on a counter to expel large
air bubbles.
5. Bake cakes until a toothpick inserted in the
middle comes out clean, about 35 minutes.
6. Let cake cool for 20 minutes in pans; invert
into wire racks, and let cool. Using a
serrated knife, halve each cake horizontally, producing four layers, set aside.
For the Cake:
1. Place egg whites and cream of tartar in the
bowl of a stand mixer fitted with a whisk, and beat on medium-high speed until
soft peaks form; turn mixer off.
2. Bring sugar syrup, salt, and 1/2 cup tap
water to a boil in a 2-qt. saucepan over high heat, stirring to dissolve sugar,
attach a candy thermometer to side of pan, and cook, without stirring, until
thermometer reads 250, 4-5 minutes. Turn
mixer to medium speed, and very slowly drizzle hot syrup into beating egg
whites. Add vanilla, and increase speed to high; beat until meringue forms
stiff peaks and is slightly warm to the touch, about 3 minutes.
To Assemble:
1. Place one layer on a cake stand, drizzle with
1 1/2 tsp coconut water, spread with 3/4 cups frosting, and sprinkle with 1/4
cup grated coconut, top with another cake, drizzle, frost, and sprinkle (repeat
until cake slice 3).
2. Cover top and sides with remaining frosting,
and cover outside of cake with remaining coconut, pressing it lightly to adhere;
chill cake to firm frosting. Serve
chilled or at room temperature.
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