09-25-2005, 08:06 AM
I want to make this in a couple of weeks for Dads birthday. He loves toasted coconut and wondered if I could toast for this cake. Would it work or interfere in this recipe?
09-25-2005, 08:23 AM
I think the toasted coconut would be great. go for it.
here is the recipe...
for those who missed it.
* Exported from MasterCook *
Awesome Coconut Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup unsalted butter -- (2 sticks) room
1 cup canned sweetened cream of coconut (such as
4 large eggs -- separated
1 teaspoon vanilla extract
1 cup buttermilk
1 Pinch salt
4 cups sweetened shredded coconut
Cream Cheese Frosting:
16 ounce cream cheese -- room temperature
1/2 cup butter -- room temperature
2 cups powdered sugar
1/2 cup canned sweetened cream of coconut
1 teaspoon vanilla extract
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)
For the frosting: beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended. Makes 3 1/2 cups.
"Bon Appétit, December 1999"
NOTES : At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe’s best customers. To make this recipe, you’ll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting. *Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
my notes: I think this would do well in 3 8-inch pans. the 9-inch layers are nice and thick (I used my all clad pans with parchment liners and it still wanted to stick. especially to the sides of the pan. so be careful greasing). there was PLENTY of frosting. the frosting was not too sweet and it wasn't runny as some epicurious reviewers stated. the cake was VERY moist with a fine-medium crumb. just a hint of a coconut taste in the cake and the frosting. it could be punched up with extract if you wanted. but the coconut on the outside of the cake makes it very coconutty. btw, a 10oz bag of coconut is plenty. for the frosting, be sure you cream the butter and cream cheese well before adding the cream of coconut because the lumps don't go away once it is added. this is what don said when I asked him about the cake. "The frosting was very good. It kind of overpowered the cake though."
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