Email to Cat      

Mother's Day: Coconut Layer Cake with Fluffy Meringue Frosting

Source of Recipe


Flo Braker



List of Ingredients



• 2½ cups sifted cake flour (scoop sifted flour into cups lightly and sweep across)
  
• 2 tsp baking powder
  
• ¼ tsp salt
  
• 7 Tbsp unsalted butter, at room temperature
  
• 1½ cups sugar
  
• 3 large eggs, at room temperature
  
• 1 egg yolk, at room temperature
  
• 1 cup unsweetened coconut milk
  
• 1 tsp pure vanilla extract
  
• ¼ cup sweetened coconut flakes
  
• ¾ to 1 cup apricot or guava jam
  
• .
  
• -- Frosting --
  
• 1½ cups granulated sugar
  
• ½ cup (about 4 large) egg whites
  
• 3 Tbsp water
  
• 1 Tbsp dark rum (optional)
  
• ½ tsp cream of tartar
  
• 1/8 tsp salt
  
• 2 tsp finely grated lime or lemon zest
  
• 2 tsp pure vanilla extract
  
• 2½ cups sweetened, shredded coconut, toasted (approximately one 7-ounce package)
  






Instructions



1. For the cake:
   Center the rack in the oven; preheat to 350° F. Grease and flour two 8-inch round layer cake pans and line each with a parchment round. Sift flour, baking powder and salt onto a sheet of waxed paper; set aside.
   
   
2. Using an electric mixer fitted with a paddle attachment, beat the butter at medium speed until creamy and smooth. Add the sugar and continue to beat until light and fluffy, 4 to 5 minutes. Stop mixer and scrape bowl occasionally. Add eggs and the egg yolk, one by one, beating well after each addition. Add vanilla and reduce mixer to lowest speed and gradually add the dry ingredients alternately with the coconut milk in three additions. (Stop mixer and scrape sides of bowl occasionally.) Spoon equal amounts of batter in each pan.
   
   
3. Bake until the cakes are pale gold on top and the center of the cakes spring back when lightly touched, 33 to 37 minutes. Place cakes upright in their pans on a wire cooling rack for about 10 minutes before gently tapping each pan on a work surface to loosen layers from pans. Invert cakes onto the cooling racks. Slowly peel off parchment, turn it over so that the sticky side faces up, and reposition it on top of the cake. Cover with another rack, invert the layer right side up, and remove the original rack. Cool completely.
   
   
4. To assemble the cake:
   Split each cake layer in half horizontally with a long serrated knife. Set one bottom layer, cut side up, on an 8-inch sturdy cardboard round. Using a metal icing spatula, spread 1/4 to 1/3 cup of the jam evenly over the layer. Top with the second half of the layer, cut side down. Repeat with the other split layer, spreading 1/4 to 1/3 cup of the jam evenly over the layer. Spread another 1/4 to 1/3 cup jam evenly over the surface of the filled cake on the cardboard. Center the other filled cake layer on top. Proceed to make the frosting.
   
   
5. For the frosting:
   In the top of a double boiler (or large deep bowl that fits snugly in a saucepan), combine the sugar, egg whites, water, rum, cream of tartar and salt. Fill saucepan halfway with water, and bring to a simmer. Place egg-white mixture over simmering water and cook, beating constantly with a handheld electric mixer at medium speed, until the mixture registers 160° F on a candy thermometer, about 10 minutes. Remove from heat and beat at high speed just until whites stand in soft peaks. Add the lime zest and vanilla; beat just to incorporate. Use frosting right away, while it is soft and pliable, frosting the top and sides of the cake. Apply the toasted coconut liberally to the sides and over the top of the cake. For best flavor and texture, serve the cake the same day it is assembled. Using a serrated knife, slice the cake, wiping the blade clean with a warm, moist cloth after each cut.
   
   Serves 10 to 12