Slightly tailored, perfectly delicious. A foolproof dessert that comes together in just about two hours.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE CAKE:
- 2 cups Unsalted butter, softened
- 2 cups Sugar
- 3 whole Large eggs, at room temperature
- 3 cups Sifted cake flour
- 1 tbsp baking powder
- 1 cup Unsweetened coconut milk
- ½ teaspoon Almond extract
- 1 teaspoon Vanilla extract
- 2 cups Natural coconut flakes, toasted
- FOR THE SIMPLE COCONUT SYRUP:
- ½ cups Water
- ½ cups Sugar
- ½ cups Sweet grated coconut
- FOR THE GLAZE:
- 1 cup Sugar
- 2 tablespoons Light corn syrup
- ½ teaspoon Tartar cream
- 1 pinch Salt
- ⅓ cups Water
- 3 whole Large egg whites at room temperature
Preparation
Preheat the oven to 350°F. Grease 2 or 3 round cake pans (9 inches) with butter or nonstick cooking spray. Line the bottom with parchment paper and grease. Lightly flour the molds; put aside.
In a large bowl using an electric mixer on medium speed, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each one before adding the next.
Sift the flour once more adding the baking powder. Add it in thirds to the batter, alternating with the coconut milk and beating well after each addition. Beat in extracts.
Divide the batter evenly between the cake pans and gently tap the bottom against the work surface to remove any air bubbles. Bake until a cake tester inserted in the center comes out clean, about 30 minutes (start testing at 21 minutes for 3 pans). Remove from oven and let cakes cool in pans for at least 10 minutes, then invert pans onto greased racks. Remove and discard parchment paper, then invert cakes and let cool completely before frosting.
Place one layer on a cake plate and top evenly with a thin layer of simple syrup, followed by 3⁄4 to 1 cup frosting. Place the other layer on top and cover with the remaining simple syrup and coconut shavings (from the syrup), then use the remaining frosting to glaze the top and side of the cake. Evenly cover top and sides of cake with coconut flakes. This cake does not require refrigeration.
For the simple coconut syrup:
Combine water, sugar and coconut in a small skillet over medium heat. Stir to dissolve the sugar and bring to a boil, then turn off the heat. Allow to cool completely before use, can be stored in an airtight container for several days. If you don’t like the texture of grated coconut, you can strain the syrup before using it, but we like the coconut flakes between the layers of the cake.
For the icing:
Whisk together sugar, corn syrup, cream of tartar, salt and water in a small, heavy-bottomed saucepan. Bring to a boil over medium heat (do not stir) and cook, without disturbing, until it reaches 240°F on a candy thermometer, about 2 minutes (stirring can cause sugar to crystallize).
Meanwhile, in a medium bowl using an electric mixer on high speed, beat egg whites until frothy.
Once the sugar syrup reaches 240°F, immediately and carefully pour it into the egg whites, with the mixer running at high speed, away from the beaters to avoid splattering and possible burning. Continue beating until frosting is glossy and fluffy, about 5 minutes. Use immediately.
Recipe adapted from Emeril.
