Southern Coconut Cake

 I made this cake some time back when we had guests over for dinner. Though it's a coconut cake, the coconut taste is only from the sweetened shredded coconut on top (yes, I colored mine pink and green). The cake itself doe not have a coconutty flavor and if you are looking for a more pronounced flavor then a dash of coconut extract would do the trick. Other than that the cake is fabulous. It is moist, soft and delicious.  My only gripe was with the frosting as I thought it was way too sweet. This was the first time I made a cooked buttercream (with the sugar syrup and eggs) and although it tasted very good and a million times better than regular buttercream, the sugar quantity was too much. Next time I will surely reduce the sugar. I got to use my candy thermometer for the first time and it was so much fun watching the temperature rise to the correct stage :) The cleaning afterwards was anything but fun though!

I forgot to take a picture of the cake after I finished decorating it and this was the only piece left. I tinted the coconut into pink and red colors and made alternating stripes all around the cake. On the top I made a pink circle in the center followed by a green circle and another pink circle. It looked so pretty and now  I am really sad that I didn't take a picture :(

Recipe Source - Sky High: Irresistible Triple-Layer Cakes by Alisa Huntsman and Peter Wynne Via Lulu The Baker

Ingredients - I halved the recipe and baked it in two  7 inch round pans.

For The Cake

1 Large Egg Plus One Large Egg White

1/4 Cup Milk
1 Tsp Vanilla Essence

1 1/2 Cups Cake Flour

1 1/4 Cup Plus 1 1/3 Tbsp Sugar

2 1/4 Tsp Baking Powder

1/4 Tsp Salt

1 Stick Unsalted Butter (At Room Temperature)

1/2 Cup Unsweetened Coconut Milk

For The Frosting

170 Gms (6 Ounces approx) Cream Cheese (Slightly Chilled)

1/2 Stick Unsalted Butter (At Room Temperature)

1/2 Cup Confectioners Sugar (Sift After Measuring)

1 Tsp Vanilla

1/2 Cup Granulated Sugar 

2 Tbsp Water

1 1/2 Egg Whites

For The Garnish

2 Cups Sweetened Flaked Coconut 

 

Bake The Cake

1. Preheat the oven to 180 degrees C (350 degrees F). Butter the bottoms of two 7 inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle.

2. Put the egg and egg whites in a bowl and whisk slightly. Add the 1/4 cup of milk and the vanilla and whisk to mix thoroughly; set aside.

3. In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients well in order to break up any lumps.

4. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy, about 2 minutes. Add the egg mixture in 2 or 3 additions, scraping the sides of the bowl after each addition.

5. Divide the batter among the pans. Bake for 30 minutes. Allow cakes to cool in their pans for 10 minutes, then turn the cakes out and place on a wire rack to cool completely.

 

Make the Frosting

1. Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. 2. Add the butter 1-2 Tablespoons at a time, mixing until smooth.
3. Add the confectioners sugar and vanilla and mix until fluffy. Set aside at room temperature.

4. Combine the granulated sugar and water in a small heavy saucepan and heat slowly, stirring, until sugar is dissolved. Bring to a boil over medium heat, without stirring until the syrup reaches the softball stage, 228 degrees F on a candy thermometer.

5. Meanwhile, place the egg whites in a mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on medium low and begin mixing the egg whites. Slowly add the hot syrup to the whites, taking care not to pour onto the beaters (it may splash). When all the syrup is incorporated, raise the speed on the mixer to medium high and beat the egg whites until the mixtures has cooled and stiff meringue forms.

6. With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.

Assemble The Cake

1. Place one layer--flat side up--on a plate. Cover this layer with 1 cup of buttercream frosting. Spread it evenly all the way to the edges. Then sprinkle 1/2 cup shredded coconut on top.

2. Repeat with the next layer. Frost the top and sides of the cake and cover with the remaining coconut. Chill the cake for at least 1 hour to allow the frosting to firm up. . Remove one hour before serving. Store any remaining in refrigerator

Happy Eating!!