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
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