Grannys Coconut Cake....... BEST I ever ate For the cake: 5 large egg whites 1/2 cup whole milk 1 tablespoon imitation coconut extract 3 cups cake flour 2 1/2 cups sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup unsalted butter, room temperature 1 cup unsweetened coconut milk For the Frosting: 1 (8 ounce package) cream cheese, room temperature 1/2 cup unsalted butter, room temperature 4 cups powdered sugar, sifted 1-3 tablespoons whole milk as needed 1 teaspoon imitation coconut extract 1 cup shredded coconut For the Filling 1 cup of the Frosting you just made (above) 1 cup heavy whipping cream To make the cake: Preheat oven to 350 degrees. Butter and flour two 8-inch (or 9-inch) cake pans and line with parchment paper. Put the egg whites in a bowl and whisk slightly. Add the 1/2 cup milk and the coconut extract and mix thoroughly. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Add the butter and coconut milk and combine on low speed until moistened. Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions. Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely. To make the Frosting: Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy. Add the coconut flavoring and enough coconut milk (or regular milk) to reach a spreadable consistency. Mix until smooth. If you choose to toast the coconut, spread it out on a sheet pan. Toast in a 350 degree oven until golden, checking every minute. Watch it carefully, the coconut will burn fast. Let it cool completely. To make the Filling: Beat the heavy cream until it starts to thicken preferably with a whisk attachment. Add 1 cup of the frosting a spoonful at a time while mixing on medium-high speed. Whip to soft peaks. To frost the cake: If desired, you make a two layer cake or you can slice the 2 cake layers in half to create 4 layers. Place one cake layer on a cake stand or plate. Cover with filling. Repeat with the rest of the layers. Then frost the entire cake with the remaining butter Cream frosting and cover with coconut. Chill for one hour before serving. Store in the fridge, cake will keep for several days.
Posted on: Mon, 28 Oct 2013 16:48:06 +0000
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