Very Coconut Cake With Very Coconut Buttercream

Ingredients

CAKE
1 cup (240 ml) coconut milk (try to use as much of the solid part as possible)
1 teaspoon (5 ml) coconut extract
3/4 teaspoon (3 g) salt
12 tablespoons (180 g) unsalted butter, slightly softend and cut into small pieces
BUTTERCREAM
1 pinch of salt
1 teaspoon (5 ml) coconut extract

Preparation

1
Grease 2 cake pans dust with flour
2
In a large bowl, beat egg whites and whole egg with a fork. Add coconut milk, vanilla and coconut extract and stir until well combined.
3
Combine sugar, flour, baking powder and salt.
4
Add butter to dry ingredients one small piece at a time and beat until resembles coarse meal with pea-sized bits.
5
Using a mixer, add one cup of the coconut milk mixture and beat until light and fluffy. Beat in the remaining coconut milk mixture.
6
Add the dessicated coconut to the batter and combine well.
7
Pour batter into cake pans and bake at 325 degrees (160 C) until golden brown. Cool, remove from pans and frost with coconut buttercream icing.
8
FOR BUTTERCREAM: -Combine egg whites, granulated sugar and salt in a bowl and set the bowl over a saucepan containing 1 1/2 inches of simmering water.
9
Whisk constantly until mixture is opaque and registers about 120 degrees on a candy thermometer (about 2 minutes).
10
Remove bowl from heat and using a mixer, beat on high speed until the mixture is barely warm (about 80 degrees). This should take about 7 minutes.
11
Reduce speed to medium and add butter one piece at a time.
12
Beat in coconut extract and coconut milk.
13
Beat in powdered sugar and dessicated coconut.

 



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www.barcelonabites.com

Yield:

2

Added:

Wednesday, October 20, 2010 - 12:53pm

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