Coconut Layer Cake
This spring, my mother introduced me to the ultimate cookbook: "The America's Test Kitchen Family Cookbook." You'll find easy to follow recipes for the all the basics, as well as advice on kitchen essentials. I was never a big fan of coconut, but after my mother made this cake for dessert this winter, I became obsessed. Although it is packed with coconut flavor, the taste is by no means overwhelming (like I have found coconut ice-cream to be). If you're looking for a unique dessert (or want something that truly looks as good as it tastes), try this recipe! Recipe serves 8-10, makes two 9-inch layers.
INGREDIENTS:
- 5 large egg whites, at room temperature
- 3/4 cup cream of coconut
- 1/4 cup water
- 1 large egg, at room temperature
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 1/4 cups cake flour
- 1 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
- 1 recipe Coconut Frosting (see below)
- 2 cups sweetened shredded coconut
DIRECTIONS:
- Adjust oven rack to the middle position and heat to 325 degrees. Lightly coat two 9-inch round cake pans with vegetable oil spray, then line the bottoms with parchment paper. Whisk the egg whites, cream of coconut, water, whole egg, and extracts together in a large bowl until combined.
- Whisk the flour, sugar, baking powder, and salt together in a large bowl. Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture looks like course crumbs (2-5 minutes).
- Add 1 cup of the egg mixture, increase the speed to medium-high, and beat until light and fluffy (about 40 seconds). Add the remaining egg mixture in a steady stream and continue to beat until the batter is combined. The batter will be thick, so scrape down the bowl as needed.
- Divide the batter evenly between the two pans and smooth the tops. Bake until a wooden skewer inserted into the center comes out with a few crumbs (30-35 minutes). Rotate pans halfway through baking.
- Let the cakes cool in the pans on racks for 10 minutes. Flip out onto the racks. Remove the parchment paper, flip the cakes upright, and let cool completely before frosting (1-2 hours).
- Time to frost!
Coconut Frosting: (makes about 3 cups)
INGREDIENTS:
- 2 tablespoons heavy cream
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- pinch of salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1/4 cup cream of coconut
- 3 cups confectioners' sugar
DIRECTIONS:
- Stir the cream, extracts, and salt together until the salt dissolves. Beat the butter and cream of coconut in a large bowl with an electric mixer on medium-high speed until smooth (about 20 seconds).
- Reduce the speed to medium-low, slowly add the confectioners' sugar, and beat until smooth (about 2-5 minutes).
- Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy (4-8 minutes).