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 For my trial run I cut the recipe in half and baked in smaller pans. Next time it'll be the full size! |
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Rose Levy Branbaum's "Heavenly Cakes" (2009) was the inspiration for trying something new for our springtime desserts. The cake batter was made from her Southern Coconut Cake recipe, but I used a traditional buttercream frosting. Everyone agreed the cake was just like Rose said - heavenly! I have simplified some of the steps. Yield: 16-20 servings.
Ingredientes
- CAKE BATTER:
- 6 large egg whites, at room temperature
- 1 1/3 cups canned coconut milk (not cream of coconut)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut extract
- 4 cups cake flour, sift before measuring (bleached all-purpose OK)
- 2 cups superfine sugar (I used regular)
- 5 teaspoons baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter (8 ounces)
- COCONUT BUTTERCREAM FROSTING:
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon coconut extract
- 2 (or more) tablespoons cream or milk
- 1 1/2 cups coconut (more or less as needed to cover)
Direcciones
- CAKE BATTER:
- Lightly coat bottoms of 2 9-inch layer cake pans with shortening. Line with parchment paper cut to fit, then spray or grease lightly and dust with flour. Preheat oven to 350 degrees F.
- In medium bowl, whisk the egg whites, 1/3 cup of the coconut milk, vanilla and coconut extracts just until combined.
- In bowl of a stand mixer fitted with flat paddle, mix the flour, sugar, baking powder and salt on low speed for 30 seconds.
- Add the butter and remaining coconut milk. Mix on low speed until dry ingredients are moistened. Raise speed to medium and beat for 1 1/2 minutes. Scrape down sides of bowl.
- Starting on medium-low speed gradually add the egg white mixture in three parts, beating on medium speed for 20 seconds after each addition.
- Scrape batter into prepared pans and smooth tops evenly.
- Bake for 30-40 minutes or until a cake tester inserted in center comes out clean and cake springs back when pressed lightly in center. (Cake starts to shrink from sides only after removal from oven.)
- Cool 10 minutes in pans on wire rack. Invert and finish cooling on racks with top cake sides up.
- When cool, place bottom layer on cake plate, spread frosting on top, sprinkle with coconut. Place next layer in position and frost top and sides. Sprinkle top with coconut; to adhere coconut to frosted sides, cup palm of hand with small pile of coconut and press lightly into sides, turning and scooping more coconut as needed to go all around.
- COCONUT BUTTERCREAM FROSTING:
- In medium bowl blend together powdered sugar and softened butter using electric mixer.
- Add vanilla and coconut extracts, and 1 tablespoon of milk, mixing. Gradually add just enough of remaining milk (or more if needed) to make frosting of spreading consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 18 servings | |
| Calories 412 | |
| Calories from Fat 162 | 39% |
| Total Fat 18.64g | 23% |
| Saturated Fat 12.85g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 527mg | 22% |
| Potassium 105mg | 3% |
| Total Carbs 58.11g | 15% |
| Dietary Fiber 0.8g | 3% |
| Sugars 33.1g | 22% |
| Protein 4.29g | 7% |
Evaluaciones
11 de Abril de 2018
I'm not too keen on cake in general, but this recipe is WONDERFUL.Yo he cocinado/probado esta receta
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