Queen of Coconut Cakes
Source of Recipe
BBR
Recipe Introduction
Posted by: Sassygrits___________Ohio
List of Ingredients
There are four components to the cake: the filling, cake layers, frosting, and syrup which can be made over the course of two days if you don't have time to do it all at once. The filling needs time to thicken up in the refrigerator, so make it as far ahead as possible.
Filling:
1 1/4 c. heavy (or whipping) cream
1/4 c. granulated sugar
2 Tbsp. coconut cream (Coco Lopez)
1 Tbsp. cornstarch
1 Tbsp. milk
1/2 c. (1 stick) unsalted butter, at room temp.
1 c. shredded coconut
Cake:
3 c. flour
1 Tbsp. baking powder
1/4 tsp. salt
1 1/2 c. granulated sugar
4 large eggs
(1 1/2 sticks) unsalted butter, at room temp., cut up in small pieces
1 c. milk
1 Tbsp. good vanilla extract
Frosting:
6 oz. cream cheese, at room temp.
1/2 c. (1 stick) unsalted butter, at room temp.
1/4 tsp. salt
1 lb. confectioners' sugar
3 Tbsp. milk
1 Tbsp. good vanilla extract
Syrup:
1 c. granulated sugar
1 c. water
1/4 tsp. good vanilla extract
1/2 c. shredded coconut, for garnish
Recipe
Prepare the Filling:
Place the cream, granulated sugar, and coconut cream in a heavy saucepan over medium heat and bring it to a simmer. Stir the cornstarch and the milk together in a small bowl until there are no lumps. Whisk the cornstarch mixture into the simmering cream until smooth and cook, stirring until slightly thickened, 3 minutes. Add the butter and coconut and continue cooking, stirring, 3 minutes more. Remove from the heat and cool to room temperature, then refrigerate until thickened, about 2 hours. Keep refrigerated until ready to assemble the cake.
Preheat oven to 350F. Grease three 9-inch round cake pans. Line the bottoms with waxed or parchment paper, and grease the paper. Dust the bottom and sides of the pans with flour, tapping out any excess.
Prepare the Cake:
Sift the flour, baking powder, and salt together and set aside.
Beat the granulated sugar and eggs in a large bowl with electric mixer at medium speed for 1 minute. Gradually add the butter, milk, and vanilla and continue beating for 2 minutes more. Reduce the speed to low, add the flour mixture, and beat for 1 minute.
Scrape the batter evenly into the prepared pans and bake in the center of the oven until a wooden pick inserted in center of layers comes out clean, 20 minutes. Cool the layers in the pans on a rack for 20 minutes, then turn them out onto the rack, carefully peel off the paper, and cool completely.
Prepare the Frosting:
Place the cream cheese and butter in a bowl and beat with mixer at medium speed until creamy. Add the salt, confectioners' sugar, milk, and vanilla and mix until smooth and soft. Set aside.
Prepare the Syrup:
Combine the granulated sugar, water, and vanilla in heavy saucepan and bring to a boil. Boil for 3 minutes, stirring occasionally. Remove from the heat and use a pastry brush to brush the top of each cake layer with the syrup, just enough for a light imbibing-you don't have to use all the syrup.
Assemble the Cake:
Place one cake layer on a serving platter. Spread it with half of the filling and top with another layer. Spread this layer with the remaining filling and top with remaining layer. Cover the sides and top of the cake with the frosting, then sprinkle the top with the shredded coconut.
Serves 12
***My notes: The addition of coconut on top of the frosting can be optional. You may decide to use other things for decorating your cake. Pictured here, Silver Dragees were used.
There is a mistake in the amount of butter used. The 1 1/2 sticks part is correct but is wouldn't be 1/4 cup.
Will post the correction when she answers the question but it shouldn't present a problem
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