Caribbean Coconut Cake
Coming from the Caribbean we grow up eating and testing the delicious flavor of the coconut, (same as my two Kids, which are teenagers now). For this thanksgiving my youngest Son (Luis) asked me if I could do a different kind of desert from what we usualy eat at this time of the year...From there we started to work on this recipe..we tried different fillings, different liqueurs and different frostings! until finally! the big revel....this recipe was born, tested and was a total hit with all my family and friends. The cake is soft and moist with a simple based taste of almond, the filling and the frosting are nicely flavored with the coconut essence, but it doesn't over power your pallet and then it is covered with delicious toasty coconut..so everyone is clear about what flavor is this delightful cake! is just perfect!! Try it you will love it tooo!
Total Steps
17
Ingredients
25
Tools Needed
7
Ingredients
- 2 cups sweetened flaked coconut
- 1 1/2 cups water
- 1 tablespoon granulated sugar
- 3/4 cup sweetened flaked coconut
- 3 teaspoons Amaretto
- 3/4 cup whole milk
- 3/4 cup unsweetened coconut milk
- 1/2 whole vanilla bean, seeds scraped
- 4 large egg yolks
- 1/3 cup granulated sugar
- 4 tablespoons cornstarch
- 2 teaspoons coconut rum(optional)
- 1/2 teaspoon pure vanilla extract
- 3/4 cup coconut custard (recipe above), cold
- 3/4 cup very cold heavy cream
- 3 sticks unsalted butter, softened
- 1/3 cup confectioners' sugar
- 3/4 cup coconut custard (recipe above), cold
- Pinch fine sea salt
- 2 sticks butter, at room temperature
- 2 cups sugar
- 4 whole eggs
- 3 cups sifted self-rising flour
- 1 cup coconut milk
- 1 teaspoon pure vanilla extract
Instructions
Step 1
Directions For the toasted coconut:
Step 2
<a href="/H3S4YV46">Preheat oven </a>to 325 degrees F.
Step 3
Spread the coconut evenly onto a <a href="/RNT367Z2">baking </a>sheet and toast until lightly golden <a href="/D434P8MH">brown,</a> <a href="/DRM2WPZ4">stirring </a>once, 8 to 10 minutes. <a href="/B52FHCF2">Turn </a>off the oven and let the coconut sit in the oven until very <a href="/RF7SRX43">dry </a>and crunchy, about 15 minutes longer.
Step 4
For the simple syrup:
Step 5
Bring water and sugar to a <a href="/W7VKDJHH">boil. </a><a href="/DRM2WPZ4">Stir </a>in the coconut and Amaretto, remove from the <a href="/XZFHRHHF">heat </a>and let sit for at least 30 minutes and up to 4 hours. <a href="/KXN5X3J8">Strain </a>the liquid into a <a href="/WZLWW3YP">clean </a>saucepan, bring to a <a href="/W7VKDJHH">boil </a>and let cook until the mixture is slightly <a href="/H3TYV2MZ">reduced,</a> about 5 minutes. Let <a href="/GZFHJC5K">cool.</a>
Step 6
For the custard:
Step 7
Combine the milks and vanilla bean and <a href="/FYFCQVPR">seeds </a>in a medium nonreactive saucepan and bring to a <a href="/GFSF4J5F">simmer </a>over low <a href="/XZFHRHHF">heat.</a>
Step 8
<a href="/3CYMY2D7">Whisk </a>together the yolks, sugar and cornstarch in a large bowl. Slowly <a href="/3CYMY2D7">whisk </a>the <a href="/FVYNJCCW">warm </a>milk into the egg mixture then return the mixture to the pot over medium <a href="/XZFHRHHF">heat </a>and bring to a <a href="/W7VKDJHH">boil,</a> <a href="/GV3SK283">whisking </a>constantly, until <a href="/LXP6HLBF">thickened. </a>Scrape the mixture into a bowl and <a href="/3CYMY2D7">whisk </a>in the rum and vanilla <a href="/QQBJYYGF">extract. </a>Let <a href="/GZFHJC5K">cool </a>to room temperature then cover with plastic <a href="/X75YQJ6B">wrap </a>and <a href="/ZSSVQ6FG">refrigerate </a>until cold, at least 2 hours.
Step 9
For the filling:
Step 10
Combine the custard and <a href="/R3P5MM3Z">cream </a>in a bowl and <a href="/TCTHBPYH">whip </a>until soft peaks form.
Step 11
For the buttercream:
Step 12
<a href="/3CYMY2D7">Beat </a>the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and <a href="/DPSVTKVY">salt </a>and <a href="/3CYMY2D7">beat </a>until combined and smooth.
Step 13
For the cake:
Step 14
Once you finished <a href="/6F8PPQJZ">toasting </a>the Coconut, Increase the <a href="/XZFHRHHF">heat </a>of the oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Step 15
Using an electric mixer, <a href="/R3P5MM3Z">cream </a>butter until fluffy. Add sugar and continue to <a href="/R3P5MM3Z">cream </a>well for 6 to 8 minutes. Add eggs, 1 at a time, <a href="/3CYMY2D7">beating </a>well after each addition. Add flour and coconut milk alternately to <a href="/R3P5MM3Z">creamed </a>mixture, beginning and ending with flour. Add vanilla and continue to <a href="/3CYMY2D7">beat </a>until just <a href="/7S3QCKWK">mixed.</a>
Step 16
Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
Step 17
<a href="/RNT367Z2">Bake </a>for 25 to 30 minutes or until done. <a href="/GZFHJC5K">Cool </a>in pans 5 to 10 minutes. Invert cakes onto <a href="/GZFHJC5K">cooling </a>racks.