Ingredients
- 1 coconut, see Cook's Note
- For that cake:
- Vegetable oil, for cake pan
- 14 1/4 ounces cake flour, plus extra for pans, roughly 3 cups
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup fresh coconut milk
- 1/2 cup fresh coconut cream
- 8 ounces unsalted butter, 70 degrees
- 16 ounces sugar, roughly 2 1/4 cups
- 1 teaspoon coconut extract
- 4 egg-whites
- 1/3 cup coconut water
- For that 7-Minute Frosting:
- 3 large egg-whites
- 12 ounces sugar, roughly 1 3/4 cups
- 1/3 cup coconut water
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla flavoring
- Grated coconut from 1 coconut, roughly eight to ten ounces
Directions
For that cake:
Preheat the oven to 350 levels F. Gently oil 2 (9-inch) cake pans. Line the foot of each pan with parchment paper. Oil the parchment paper after which flour the pan. Put aside.
Put the flour, baking powder and salt right into a large mixing bowl and whisk to mix.
Combine the coconut milk and coconut cream in normal size bowl and hang aside.
Put the butter in to the bowl of the stand mixer and taking advantage of the paddle attachment, cream on medium speed until fluffy, roughly one minute. Reduce the speed to low and progressively add some sugar gradually over one to two minutes. Once all the sugar continues to be added, steer clear of the mixer and scrape lower the edges. Turn the mixer back onto medium speed and continue creaming before the mixture noticeably lightens in texture and increases slightly in volume, roughly two to three minutes. Stir within the coconut extract.
Using the mixer on low speed, add some flour mixture alternately using the milk mixture towards the butter and sugar in 3 batches, ending using the milk mixture. Don't over mix.
Inside a separate bowl, whisk the egg-whites until they form stiff peaks. Fold the egg-whites in to the batter, just until combined. Divide the batter evenly between your pans and bang the pans around the counter several occasions to get rid of any air and also to distribute the batter evenly within the pan. Devote the oven around the middle rack. Bake for 40 minutes or before the cake is light golden colored and reaches an interior temperature of 200 levels F.
Awesome the wedding cake within the pans for ten minutes then remove and transfer to some cooling rack. When the cakes have cooled completely cut over the equator of every to create 4 layers. Put the 1/3 cup coconut water right into a small spritz bottle and spray evenly to the cut side from the 4 layers. If you don't possess a spritz bottle you might brush the coconut water up with a silicone pastry brush. Let it sit in planning the frosting.
Frosting:
Bring 1 quart water to some boil inside a 4-quart saucepan over high temperature. Reduce the heat to medium to keep a stable simmer. Meanwhile, put the egg-whites, sugar, coconut water, cream of tartar and salt right into a medium size-mixing bowl. Put the bowl within the simmering water and immediately begin beating by having an electric hands mixer set to low speed. Beat for one minute after which boost the speed to high and then beat for five minutes. Remove in the heat and beat within the coconut and vanilla extracts for one minute. Permit the frosting to sit down for five minutes before using.
Place roughly 3/4 cup from the frosting around the lower layer of cake, sprinkle with 1/2 cup coconut and top using the next layer. Repeat before you achieve the very best layer. Frost the very best and sides from the cake and sprinkle using the remaining coconut. Refrigerate not less than half an hour before serving.
Recipe thanks to Alton Brown, 2007