White Coconut Cake

Name: White Coconut Cake
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 710 milliliters cake flour, plus more for pans; 1 Tbsp coconut extract; 10 servings Splash coconut extract; 2 liters pounds (about confectioners sugar; 1 pinch Pinch kosher salt; 59 milliliters light rum; 118 milliliters sugar; 473 milliliters bakers or superfine sugar; 237 milliliters sweetened flake coconut (long, lacy flakes); 454 grams (4 sticks) unsalted butter, softened; 1 stick unsalted butter, room temperature, plus more for pans; 1 Tbsp vanilla extract; 2 teaspoons vanilla extract; 118 milliliters water; 4 whole eggs; 237 milliliters whole milk

White Coconut Cake might be just the dessert you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 1246 calories, 9g of protein, and 55g of fat. This recipe serves 10. It will be a hit at your Mother's Day event. A mixture of vanillan extract, coconut extract, superfine sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 4 hours and 15 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 325 degrees F.

Equipment you will use

Oven

Make the rum syrup. In a small saucepan heat the water, rum, coconut extract and sugar until the sugar dissolves completely. Simmer for 5 minutes then remove from heat.

Ingredients you will need

Coconut Extract

Sugar

Syrup

Water

Rum

Equipment you will use

Sauce Pan

Sift together dry ingredients: cake flour, baking powder, and salt and set aside. Line and grease two 9-inch cake pans with butter then dust lightly with flour.

Ingredients you will need

Baking Powder

All Purpose Flour

Butter

Salt

In a bench-top mixer (with the paddle attachment), cream butter and sugar until pale in color and light and fluffy - about 2 to 3 minutes. Scrape down the sides with a rubber spatula then with the mixer on low add eggs 1 at a time.

Ingredients you will need

Butter

Cream

Sugar

Egg

Equipment you will use

Spatula

Blender

Mix for 2 to 3 minutes.

Add the milk, coconut and vanilla extract and mix on low until combined. Gradually add the flour mixture, scraping down the sides, if necessary. Once flour is fully incorporated stop the mixer.

Ingredients you will need

Vanilla Extract

Coconut

All Purpose Flour

Milk

Equipment you will use

Blender

Divide batter evenly amongst the 2 cake pans and bake in the center of the oven for 40 to 50 minutes until a cake tester inserted into the center comes out clean. When done, transfer cakes to wire racks and allow to cool completely.

Equipment you will use

Oven

Remove paper lining then carefully cut each cake in half horizontally using a bread knife.

Ingredients you will need

Bread

Equipment you will use

Bread Knife

Remove the domed top off 1 of the halves so you have 3 flat disks and 1 domed disk (this will be the top layer).

Assemble the cake directly on your platter by layering 1 of the disks on the plate as a base. Using a pastry brush, wet the layer evenly with the rum syrup then spread with a 1/2-inch of coconut cream. Repeat this process of wetting and spreading until you reach the 4th top layer which will be the domed disk.

Ingredients you will need

Coconut Cream

Base

Rum

Equipment you will use

Pastry Brush

Place on top and lightly wet the entire cake with remaining rum mixture. Cover the rest of the cake with the frosting and sprinkle all over with coconut flakes.

Ingredients you will need

Coconut Flakes