richard-in-cincy
Well-known member
Cream of Coconut Cake:
1.5 cups ap flour
.5 cup cornstarch
2 tsp baking powder
1 tsp salt
¼ lb. butter, room temp
1 cup sugar
3 large eggs, room temp
1 tsp. vanilla extract
1 tsp. coconut extract
¼ cup whole milk, hot
½ cup cream of coconut
Preheat oven to 350F. Generously butter 2 8-9” inch cake pans. Fit bottoms with waxed paper and butter the waxed paper. Dust the pans with flour and knock out the excess. Set aside.
Beat butter and sugar until light and fluffly, at least 5 minutes. Beat in eggs, 1 at a time until each is well incorporated, then beat in the extract (another 5 minutes of beating). The mixture should be light, fluffy, and mousse-like.
Stir cream of coconut into hot milk until combined. Add dry ingredients and milk to mixing bowl. Mix until just combined. Do not overbeat and deflate the air from the butter mixture.
Spread evenly in pans, making a slight depression in center and leaving the sides higher than the middle. Bake for 20-25 minutes, or until the sides are beginning to pull away from the pan and a toothpick inserted into the center comes out clean. The cake will be pale and will not turn golden brown before it is done. Do not overbake to golden brown.
Cool cakes in the pans on a baking rack for 5 minutes. Turn out of pans, carefully peel off waxed paper, and allow to cool.
Split the layers when cooled and drizzle the cut sides with coconut syrup until all is incorporated.
Cream of Coconut Syrup
½ cup water
½ cup sugar
1 cup cream of coconut
1 tsp. vanilla extract
1 tsp. coconut extract.
Bring sugar and water to a boil and stir until sugar is dissolved. Whisk in cream of coconut and the extracts.
Lemon Curd
2 lemons, zested and juiced
¼ lb. butter
1 cup sugar
4 eggs
½ tsp. each of lemon, orange, and vanilla extracts
Place zest, butter, and 1/3 cup of the lemon juice into a double boiler set over simmering water (no boil). Stir occasionally until the sugar is dissolved and the mixture is hot. Beat eggs in a mixer with whisk attachment until blended. With the motor running, begin pouring the hot butter mixture into the eggs in a fine stream until all is incorporated.
Return the egg mixture to the double boiler and continue to cook, stirring constantly, until the curd is thick (I use a flat ended wooden spatula to continuously scrape the bottom). Stir in the extracts, remove from the heat, let cool, and chill in the fridge until you assemble the cake layers.
7-Minute Vanilla Frosting
1 ½ cups sugar
¼ tsp. cream of tartar
¼ tsp salt
2 egg whites
¼ cup water
2 tsp vanilla
Mix sugar, cream of tartar, salt, egg whites, and water in the top of a double boiler over simmering water. Beat steadily over low heat with a rotary mixer until the frosting is thick and will stand in peaks—this will take 6-7 minutes. Remove from heat and continue to beat until the frosting is thick enough to spread.
Assemble the cake layers with the lemon curd. Frost the assembled layers with the frosting. Sprinkle the top with sweetened coconut to finish. For easter, you can tint the coconut green to make little nests around the edge of the cake and fill with jelly beans or foil-wrapped chocolate easter eggs for decoration, or make a large nest in the center with untinted coconut, sprinkle with colored sugar, and add the candies.
1.5 cups ap flour
.5 cup cornstarch
2 tsp baking powder
1 tsp salt
¼ lb. butter, room temp
1 cup sugar
3 large eggs, room temp
1 tsp. vanilla extract
1 tsp. coconut extract
¼ cup whole milk, hot
½ cup cream of coconut
Preheat oven to 350F. Generously butter 2 8-9” inch cake pans. Fit bottoms with waxed paper and butter the waxed paper. Dust the pans with flour and knock out the excess. Set aside.
Beat butter and sugar until light and fluffly, at least 5 minutes. Beat in eggs, 1 at a time until each is well incorporated, then beat in the extract (another 5 minutes of beating). The mixture should be light, fluffy, and mousse-like.
Stir cream of coconut into hot milk until combined. Add dry ingredients and milk to mixing bowl. Mix until just combined. Do not overbeat and deflate the air from the butter mixture.
Spread evenly in pans, making a slight depression in center and leaving the sides higher than the middle. Bake for 20-25 minutes, or until the sides are beginning to pull away from the pan and a toothpick inserted into the center comes out clean. The cake will be pale and will not turn golden brown before it is done. Do not overbake to golden brown.
Cool cakes in the pans on a baking rack for 5 minutes. Turn out of pans, carefully peel off waxed paper, and allow to cool.
Split the layers when cooled and drizzle the cut sides with coconut syrup until all is incorporated.
Cream of Coconut Syrup
½ cup water
½ cup sugar
1 cup cream of coconut
1 tsp. vanilla extract
1 tsp. coconut extract.
Bring sugar and water to a boil and stir until sugar is dissolved. Whisk in cream of coconut and the extracts.
Lemon Curd
2 lemons, zested and juiced
¼ lb. butter
1 cup sugar
4 eggs
½ tsp. each of lemon, orange, and vanilla extracts
Place zest, butter, and 1/3 cup of the lemon juice into a double boiler set over simmering water (no boil). Stir occasionally until the sugar is dissolved and the mixture is hot. Beat eggs in a mixer with whisk attachment until blended. With the motor running, begin pouring the hot butter mixture into the eggs in a fine stream until all is incorporated.
Return the egg mixture to the double boiler and continue to cook, stirring constantly, until the curd is thick (I use a flat ended wooden spatula to continuously scrape the bottom). Stir in the extracts, remove from the heat, let cool, and chill in the fridge until you assemble the cake layers.
7-Minute Vanilla Frosting
1 ½ cups sugar
¼ tsp. cream of tartar
¼ tsp salt
2 egg whites
¼ cup water
2 tsp vanilla
Mix sugar, cream of tartar, salt, egg whites, and water in the top of a double boiler over simmering water. Beat steadily over low heat with a rotary mixer until the frosting is thick and will stand in peaks—this will take 6-7 minutes. Remove from heat and continue to beat until the frosting is thick enough to spread.
Assemble the cake layers with the lemon curd. Frost the assembled layers with the frosting. Sprinkle the top with sweetened coconut to finish. For easter, you can tint the coconut green to make little nests around the edge of the cake and fill with jelly beans or foil-wrapped chocolate easter eggs for decoration, or make a large nest in the center with untinted coconut, sprinkle with colored sugar, and add the candies.