Directions: |
Directions:For the cake:
Adjust oven rack to lower middle position and heat oven to 325º. Grease 2 9" round cake pans, line with parchment paper, grease parchment and flour pans.
2, Whisk egg and whites together in 2 cup measuring cup. Add cream of coconut, water, vanilla, and coconut extract and whisk until thoroughly combined.
3. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minutes. Add half of egg mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining egg mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
4. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake cakes until toothpick inserted in center comes out clean, about 30 minutes. Do not turn off oven. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discard parchment paper and let cool completed, about 2 hours, before frosting. (cooled cakes can be wrapped tightly in plastic and keept at room temperature for up to 24 hours. Wrapped tightly in plastic, then foil, cakes can be frozen for up to 1 month. Defrost cakes at room temperature before unwrapping and frosting).
5. For the icing and decoration: While cakes cool, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 - 20 minutes, stirring 2 or 3 times. Let cool completely.
6. Combine egg whites, sugar, and salt in bowl of the stand mixer and set over medium saucepan filled with 1 " of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until mixture is opaque and warm to the touch and registers about 120 º about 2 minutes.
7. Remove bowl from heat. Fit stand mixer with whisk and whip egg white mixture on high speed until barely warm (about 80 degrees) glossy and sticky about 7 minutes. Reduce speed a time, followed by cream of coconut, coconut extract, and vanilla, scraping down bowl as needed. Continue to whip at medium high speed until combined about 1 minutes.
8. Place cooled cake layers on top of each other and cut each cake so you end up with four layers.
9. Line edges of cake platter with 4 strips of parchment paper to keep platter clean. Place 1 cake layer on prepared platter. Place about 3/4 c icing in center of bottom cake layer and spread in even layer right to edge of cake. Carefully place other cake layer on top of icing, aligning cuts so that layers are even. Repeat using remaining cake layers and more icing, spreading icing until slightly over edge of top layer. Press coconut into sides of cake and sprinkle it on top. |
This recipe for Coconut Layer Cake is from