Toasted Coconut Cake With Coconut Filling and Buttercream
You can never have too many dessert recipes, so give Toasted Coconut Cake With Coconut Filling and Buttercream It will be a hit at your Mother's Day event. If you have baking powder, coconut, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours.
Instructions
1
Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper.
Ingredients you will need
Butter
All Purpose Flour
Equipment you will use
Baking Paper
Oven
2
Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
Ingredients you will need
Vanilla Extract
Egg Whites
Vanilla
Seeds
Milk
Equipment you will use
Whisk
Bowl
3
In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs.
Ingredients you will need
Baking Powder
Butter
All Purpose Flour
Sugar
Salt
Equipment you will use
Stand Mixer
Bowl
4
Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.
Ingredients you will need
Milk
Equipment you will use
Spatula
Blender
Bowl
5
Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack.
Equipment you will use
Toothpicks
Oven
Knife
6
Remove the parchment paper and let cool completely, about 45 minutes.
Equipment you will use
Baking Paper
1
Combine the Coconut Custard and cream in a bowl and whip until soft peaks form.
Ingredients you will need
Coconut
Custard
Cream
Equipment you will use
Bowl
2
Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes.
Ingredients you will need
Powdered Sugar
Coconut
Butter
Cream
Equipment you will use
Stand Mixer
3
Add the Coconut Custard and salt; beat until the buttercream is smooth.
Ingredients you will need
Coconut
Custard
Salt
4
Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake.
Equipment you will use
Serrated Knife
5
Place another one of the layers on a cardboard round, cut-side up, and brush with some of the Coconut Simple Syrup. Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers.
Ingredients you will need
Simple Syrup
Coconut
Spread
Equipment you will use
Spatula
6
Brush the cut side of the reserved cake layer with the remaining syrup.
Ingredients you will need
Syrup
7
Place the layer, cut-side down, on top of the cake. Frost the sides and the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
Ingredients you will need
Coconut
8
Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
Ingredients you will need
Coconut Milk
Vanilla Bean
Seeds
Milk
Equipment you will use
Sauce Pan
9
Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract.
Ingredients you will need
Vanilla Extract
Vanilla Bean
Corn Starch
Egg Yolk
Sugar
Milk
Egg
Rum
Equipment you will use
Whisk
Bowl
Frying Pan
10
Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.
Ingredients you will need
Custard
Wrap
Equipment you will use
Plastic Wrap
11
Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
Ingredients you will need
Coconut
Sugar
Water
Equipment you will use
Sauce Pan
12
Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes.