from The Williams~Sonoma Cookbook Fresh Coconut Layer Cake
All-purpose (plain) flour for dusting 3 cups sifted cake (soft-wheat) flour 2 tsp. baking powder 1 tsp. salt 1 cup unsalted butter, at room temperature 2 cups granulated sugar 4 large eggs, separated 1 cup canned unsweetened coconut milk 1 tsp. vanilla extract 1/2 tsp. coconut extract 1 fresh coconut 2 Tbsp. confectioners' (icing) sugar Seven-Minute Frosting: 2 large eggs 1 1/2 cups sugar 2 tsp. corn syrup 1/4 tsp. cream of tartar 1 tsp. vanilla extract 1/2 tsp. coconut extract To make the cake, preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bot toms with waxed paper or parchment (baking) paper. Lightly grease the paper. Dust the insides of the pans with the all-purpose flour and tap out the excess. Sift together the cake flour, baking powder, and salt onto a piece of waxed paper. Using a stand mixer or a handheld mixer on high speed, beat together the butter and granulated sugar until very light in color, 3-5 minutes. One at a time, beat in the egg yolks. On low speed, add the flour mixture in 3 additions, alternating with the coconut milk in 2 additions, beating well after each addition. Add the vanilla and coconut extracts and beat to blend. In a large, spotlessly clean bowl, using clean beaters, beat the egg whites on low speed until foamy. Increase the speed to high and beat until the whites form stiff peaks. Using a rubber spatula, stir about one-fourth of the whites into the batter to lighten it, then fold in the remaining whites. Spread the batter evenly in the prepared pans. Bake the cakes until golden brown and the tops spring back when pressed gently in the center, about 30 minutes. Let cool for 5 minutes, then invert onto wire racks, lift off the pans, and peel off the papers, Turn the cakes right side up on the racks and let cool completely. Leave the oven on. Seven-Minute Frosting: Separate the eggs, letting the whites come to room temperature and reserving the yolks for another use. In the top part of a double boiler, combine the egg whites, sugar, 1/3 cup water, the corn syrup, and cream of tartar. In the bottom part of the double boiler, bring 1 inch water to a simmer over medium heat. Place the top pan over (but not touching) the simmering water. Using a handheld mixer on high speed, beat until the mixture forms stiff, shiny peaks when the beaters are lifted, 5-7 minutes. (You can also beat the egg white-mixture by hand with a flexible wire whisk, but it will take about twice as long.): Remove from the heat, add the vanilla and coconut extracts, and beat for 1 minute longer. Use at once. Make the coconut syrup and set aside to cool. Using a small, sturdy knife such as an oyster knife or paring knife, I pry out the coconut meat from the shell. Using a vegetable peeler, peel the inner skin from the coconut meat. Using a food processor fitted with the fine shredding disk, finely shred the coconut. Spread the shredded coconut on a bak ing sheet and toss with the confectioners' sugar. Bake, stir ring often, until the coconut is dried and lightly toasted, 10 15 minutes. Set aside and let cool. To assemble the cake, place a dab of frosting in the cen ter of a serving plate. Place 1 cake layer, flat side up, on the plate. Brush the top with 2 Tbsp of the coconut syrup. Spread with 2/3 cup of the frosting and sprinkle with 1/3 cup of the toasted coconut. Top with the second layer, flat side down, and brush with 2 more Tbsp coconut syrup. Generously frost the top and sides of the cake with the remaining frosting. Press the remaining coconut on the top and sides of the cake. Serve at room temperature. Makes 8 - 10 servings. Cookbook Digest November/December 2008 ------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/