Meet my coconut cake. Yeah. I'm a little proud. :) I'm not a huge-over-the-top fan of coconut, but Jon loves it so I thought I'd give it a try. Jon was content and debated making another today.
I love layer cakes, but making them is a trick for me. I never know how much frosting to put in the middle. Thus, the middle doesn't quite have enough and the top has WAY more than in needs. However, the frosting had coconut extract in it too, so I figure it all balanced out. 
As for me, I like coconut, but I've decided I prefer it to not be toasted. It looked cool, though.Coconut Cake (America's Test Kitchen)
5 lg egg whites, at room temp
3/4 c cream of coconut
1/4 c water
1 lg egg, at room temp
1 tsp coconut extract
1 tsp vanilla extract
2 1/4 c cake flour
1 c sugar
1 tbsp baking powder
3/4 tsp salt
12 tbsp unsalted butter (1 1/2 sticks), softened and cut into tbsp pieces
1 recipe coconut frosting (see below)
2 c sweetened coconut
1. Adjust oven rack to the middle position and heat the oven to 325 degrees. Lightly coat two 9-in round pans with pam and line the bottoms with parchment paper. Whisk the egg whites, cream of coconut, water, whole egg, and extracts together in a lg bowl until combined and set aside.
2. Whisk the flour, sugar, baking powder, and salt together in a lg bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse crumbs, 2-5 minutes.
3. Add 1 c of the egg mixture, increase the speed to med-high, and beat until light and fluffy, about 45 seconds. Add the remaining egg mixture in a steady stream and continue to beat until the batter is combined, about 30 seconds, scraping down the bowl and beaters as needed (the batter will be very thick).
4. Divide the batter evenly between the prepared pans and smooth the tops. Bake until a wooden skewer inserted unto the center comes out with a few crumbs attached, 30 to 35 minutes.
5. Let the cakes cool in the pans on wire racks for 10 minutes. Run a paring knife around the edge of the cakes to loosen, then flip out onto the racks. Remove the parchment paper and let cool completely.
Coconut Frosting:
2 tbsp heavy cream
1 tsp coconut extract
1 tsp vanilla extract
Pinch salt
16 tbsp unsalted butter, softened (2 sticks)
1/4 c cream of coconut
3 c powdered sugar
Stir the cream, extracts, and salt together until the salt dissolves. Beat the butter and cream of coconut in a lg bowl with an electric mixer at med-high speed until smooth, about 20 seconds. Reduce the speed to med-low slowly add the powdered sugar, and beat until smooth, 2-5 minutes. Beat in the cream mixture. Increase the speed to med-high and beat until the mixture is light and fluffy, about 4-8 minutes.
Toast coconut and gently press to outside of frosted cake.
5 lg egg whites, at room temp
3/4 c cream of coconut
1/4 c water
1 lg egg, at room temp
1 tsp coconut extract
1 tsp vanilla extract
2 1/4 c cake flour
1 c sugar
1 tbsp baking powder
3/4 tsp salt
12 tbsp unsalted butter (1 1/2 sticks), softened and cut into tbsp pieces
1 recipe coconut frosting (see below)
2 c sweetened coconut
1. Adjust oven rack to the middle position and heat the oven to 325 degrees. Lightly coat two 9-in round pans with pam and line the bottoms with parchment paper. Whisk the egg whites, cream of coconut, water, whole egg, and extracts together in a lg bowl until combined and set aside.
2. Whisk the flour, sugar, baking powder, and salt together in a lg bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse crumbs, 2-5 minutes.
3. Add 1 c of the egg mixture, increase the speed to med-high, and beat until light and fluffy, about 45 seconds. Add the remaining egg mixture in a steady stream and continue to beat until the batter is combined, about 30 seconds, scraping down the bowl and beaters as needed (the batter will be very thick).
4. Divide the batter evenly between the prepared pans and smooth the tops. Bake until a wooden skewer inserted unto the center comes out with a few crumbs attached, 30 to 35 minutes.
5. Let the cakes cool in the pans on wire racks for 10 minutes. Run a paring knife around the edge of the cakes to loosen, then flip out onto the racks. Remove the parchment paper and let cool completely.
Coconut Frosting:
2 tbsp heavy cream
1 tsp coconut extract
1 tsp vanilla extract
Pinch salt
16 tbsp unsalted butter, softened (2 sticks)
1/4 c cream of coconut
3 c powdered sugar
Stir the cream, extracts, and salt together until the salt dissolves. Beat the butter and cream of coconut in a lg bowl with an electric mixer at med-high speed until smooth, about 20 seconds. Reduce the speed to med-low slowly add the powdered sugar, and beat until smooth, 2-5 minutes. Beat in the cream mixture. Increase the speed to med-high and beat until the mixture is light and fluffy, about 4-8 minutes.
Toast coconut and gently press to outside of frosted cake.
On a side note, the ice rink is almost ready! Brooklyn is anxious to give it a whirl and I'm pretty excited, too. Last year, I couldn't b/c of the baby, this year, I'm hoping to have at least one successful run.
3 comments:
Why do you tempt me? That cake looks soo good, but mine will never turn out like yours. I might have to try it though - it seems like every america's test recipe you have is good.
That ice rink is awesome. Back when I worked at sport court people would call and ask us all the time how to turn their sport courts into ice rinks in the winter, a lot of people did it in Minnesota and Michigan. IT's way to warm here for anything like that - I hope you don't fall - you'll have to make a video of it when you guys play on it!
YUM! Why didn't I come over today?? The ice rink looks fun, maybe someday we'll come over and skate.
That cake was so good!
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