Very Coconut Cake With Very Coconut Buttercream
By: Barcelona Bites
Published: Wednesday, October 20, 2010 - 12:53pm

Ingredients




CAKE
1 large egg
5 large egg white
1 cup (240 ml) coconut milk (try to use as much of the solid part as possible)
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) coconut extract
2 1/4 cups (250 g) sifted cake flour
1 cup (200 g) sugar
1 tablespoon (15 g) baking powder
3/4 teaspoon (3 g) salt
12 tablespoons (180 g) unsalted butter, slightly softend and cut into small pieces
3/4 cup (65 g) grated, unsweetened coconut
BUTTERCREAM
4 large egg whites
1 cup (200 g) granulated sugar
1 pinch of salt
12 ounces (340 g) unsalted butter
1/4 cup (60 ml) coconut milk
1 teaspoon (5 ml) coconut extract
3/4 cup (65 g) grated, unsweetened coconut
3/4 cup (75 g) powdered sugar

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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