Need coconut cake help...
I need to bake a cake for a coconut lover, who has nothing to say beyond "make it really coconutty and fluffy!" Any ideas for what at base would be a chiffon (probably) cake with a buttercream (base) icing? Also, if there is any way to do this using fresh coconut/coconut cream/juice/water and avoiding the sweetened, shredded, packaged coconut, I would be grateful. The prettier and more feminine looking the cake, the better. Thanks! :)
oops! Here it is again!
Coconut Cake Layers
From Perfect Cakes by Nick Malgieri
1 ¾ cups bleached all-purpose flour (spoon into dry measure cup and level)
1 ½ teaspoons baking powder
¼ teaspoon salt
12 tablespoons (1 ½ sticks) of unsalted butter, softened
1 1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
2 eggs at room temperature
2 egg yolks
½ cup Thai coconut milk
1 cup (about ½ a 7 ounce bag) sweetened shredded coconut, finely chopped
2 8” cake pans, buttered, floured, and with parchment on the bottom (the Wilton release works well here – that was all I used)
1. Set rack in the middle of the oven and heat to 350.
2. Stir together the flour, baking powder, and salt in a medium bowl
3. Place butter and sugar in the bowl of a mixer and beat on medium speed for about 5 minutes or until soft and light. Beat in the vanilla and lemon zest, then beat in the eggs an yolks one at a time, beating well after each addition.
4. Reduce the speed to low and add one third of the flour mixture, and then half of the coconut milk. Scrape down the bowl and repeat with another third of the flour, the rest of the coconut milk, and the final third of the flour. Scrape down the bowl and beater again.
5. Use a rubber spatula to give the batter a final mixing, and then mix in the chopped coconut. Spoon the batter into the prepared pans.
6. Bake the layers for 30-35 minutes until they are well-risen and a toothpick inserted in the middle comes out clean. Cool the cakes in the pans on racks for 5 minutes, then unmold onto racks to finish cooling.
And this frosting:
1/4 cup flour
1 cup sugar
1 cup milk
1 cup butter cut in cubes (My butter was cool and firm, but I could still leave an indent when I pressed my finger into it)
1 tsp vanilla
pinch of salt
1. In a medium heavy-bottomed saucepan, whisk the sugar, flour, salt together. Add the milk and cook over medium heat, whisking occasionally (I had to whisk constantly or else it started to stick and clump at the bottom) until the mixture has thickened into a paste and slightly bubbly at edges (You probably don't want it boiling because we all know how boiled milk tastes..)
2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency.
3. Add the vanilla and continue mixing until combined.
I acutally "doctor" duncan hinew white cake mix adding coco lopez liquid coconut for 1/2 of the water(still adding the other 1/2 water),use whole eggs instead of just whites, a few dashes of almond extract and 1/2 cup bakers packaged coconut-this makes for a very rich, dense cake. I make a buttercream icing adding another whot of almond extract. For the filling, I pipe the buttercream around the edges of the first layer and fill in with raspberry jam-this keeps the jam from bleeding over the sides. Add top layer, frost and pat as much coconut as possible on top and areond sides. If desired for texture, toast some coconut in oven and sprinkle over top.
Here is Emeril's coconut cake, which i make with packaged unsweetened coconut when I can't find fresh. I also then add a little coconut milk to balance the moisture. The buttermilk and the lemony filling are a nice match with the coconut, imo,
At an Indian supermarket I buy grated coconut (processed in the Phillipines, so maybe other Asian stores would carry it) that is much finer than the American product---not the long curly pieces. I think the package calls it Powdered Coconut although it isn't a powder at all. I like this better for recipes that incorporate the coconut into the batter.