Ingredients: |
Ingredients: CAKE
2 tbls unsalted butter, at room temp (for pans)
plus 12 tblsp cold butter, cut into 12 pieces (for cake)
2 1/4 c cake flour, plus more for the pans
1 c whole milk, at room temp
6 large egg whites, at room temp
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1/2 tsp pure vanilla extract
1 3/4 c granulated sugar
1 tbsp plus 1 tsp baking powder
1 tsp salt
COCONUT FILLING
3/4 c Coconut custard, cold
3/4 c heavy cream, cold
COCONUT BUTTERCREAM
3 sticks unsalted butter, room temp
1/3 c confectioners sugar
3/4 c coconut custard
pinch of salt
COCONUT CUSTARD
3/4 c whole milk
3/4 c unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 c granulated sugar
3 tbsp cornstarch
2 tsp coconut rum
1/2 tsp pure vanilla extract
COCONUT SYRUP
1 tbsp granulated sugar
3/4 c sweetened flaked coconut
1 1/2 c water
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Directions: |
Directions:1. Make the cake; preheat oven to 350. Butter and flour two 9 inch by 2 inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
2. In a bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 c flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tbsp butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 c of the milk mixture and beat on medium speed until pale and fluffy about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 c milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.
3. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
For the custard:
Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
4. Make the coconut filling; combine the coconut custard and cream in a bowl and whip until soft peaks form.
5 Make the coconut buttercream; Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt; beat until the buttercream is smooth.
6. Assemble the cake; Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve on of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut side up, and brush with some of the coconut simple syrup. Spoon one third of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2 inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down, on top of the cake. Frost the sides and the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
CUSTARD
1. Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
2. Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
SYRUP
1. Combine 1 1/2 c water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
2. Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool. |
This recipe for Toasted Coconut Cake with Coconut filling is from