Toasted coconut cake with coconut filling and coconut frosting !
This is coconut goodness and taste like paradise. The process is a little lengthy, but the ultimate result will be totally worth it.
PREP TIME: 2 to 3 hours Cook TIME: 1 hour SERVINGS: 8 to 10 servings
First, let's make the coconut simple syrup.
1/2 cup water
1 tablespoon sugar
1/2 cup sweetened flaked coconuts
Combine water with the sugar in a saucepan, and bring it to boil.
Stir in coconuts, remove from the heat and let it sit at least 30 mins.
Strain the liquid into a clean bowl and pour it again in a clean saucepan and bring it to boil, and let it cook until the mixture is slightly reduced in about 5 mins.
Next, make the coconut custard.
3/4 cup milk
3/4 cup unsweetened coconut milk
4 egg yolks
1/3 cup granulated sugar
3 tablespoon cornstarch
1 teaspoon vanilla extract
2 teaspoon coconut rum (optional)
Combine the whole milk, coconut milk in a saucepan and bring it to simmer over low heat.
Whisk together the egg yolks, sugar, and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture, then return the mixture to the pot over medium heat and bring to boil. Cook constantly whisking until thickened. Scrape the mixture into a bowl and whisk in the rum and the vanilla extract.
Let's cool it to room temperature, then cover the custard with plastic wrap and refrigerate until cold for at least an hour.
Now let's make the Cake.
1 cup milk (room temperature)
6 Egg whites (room temperature)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 and 1/2 cup granulated sugar
1 tablespoon and 1 teaspoon baking powder
1 teaspoon salt
1 and 1/2 stick (12 tablespoons) butter (room temperature)
2 cups lightly toasted sweetened dry coconut
Some more softened butter for greasing the pans.
First, lightly toast the dry coconut and let it cool to room temperature.
Preheat the oven to 350 degrees F. Butter and flour the two 9 inches by 2inches round cake pan.
Whisk together all the wet mixture - milk, egg whites, and vanilla extract in a medium bowl.
Mix all the dry ingredients - the flour, sugar, baking powder, and salt in a bowl.
With the mixture at low speed, in a stand mixer, add the butter and beat until the butter is softened.
Then slowly add the dry ingredients mixture(the flour, sugar, baking powder, and salt).
Then slowly add the wet ingredients mixture (milk, egg whites, and vanilla extract).
Scrape the side of the bowl and mix for another 30 seconds at high speed.
Divide the batter evenly between and the two pans and smooth the tops.
Bake the cakes for 25 to 30 mins or until the center is done. Insert a toothpick or knife in the center of the cake. If it comes out clean, then it's done.
Cool the cakes for 15 mins.
Then take out the cakes from the baking pans and let them cool completely.
To make the coconut filling and the frosting.
1 cup heavy cream
1/4 cup powder sugar
1 cup coconut custard (Previously made)
Beat the heavy whipping cream with powder sugar and make it fluffy.
Then combine the coconut custard and the whipped fresh cream in a bowl and set aside.
Now Assemble the cake :
Using a serrated knife, slice the cakes horizontally into two halves.
Place one layer on the cardboard and brush the simple coconut syrup.
Then, spoon 1/3 of the coconut custard filling onto the cake and spread it evenly using a small spatula. Then put another layer of cake and repeat the process.
Frost the side and top of the cake with the custard, whipped cream mixture. Then pat the lightly toasted coconut onto the side of the and sprinkle the remaining coconut on the cake's top.
Decorate the cake as like and enjoy this coconut goodness.