Great Recipes
Jan 14, 2012 17:38:06 GMT -5
Post by Q3 on Jan 14, 2012 17:38:06 GMT -5
This thread is for sharing recipes.
Coconut Cake
This recipe is for a coconut cake with toasted coconut frosting. It is not the traditional American coconut layer cake with white or yellow cake layers -- see below. This is for people who love coconut!!
Ingredients
cake
1 large eggs
5 large egg whites
3/4 cup cream of coconut
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 1/4 cups cake flour ( 9 ounces)
1 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
8 ounces sweetened coconut ( about 8 ounces)
12 tablespoons unsalted butter, cut into 12 pieces softened but still cool
buttercream frosting
4 large egg whites
1 cup granulated sugar
1 pinch table salt
1 lb unsalted butter, each stick cut into 6 pieces, softened but still cool
1/4 cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
Directions
1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.
2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.).
5. Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.
6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.
7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
8. For the Buttercream: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
9. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.
10. To Assemble the Cake: Follow illustrations in chart below. Cut into slices and serve. (Wrap leftover cake in plastic and refrigerate; bring to room temperature before serving.).
ASSEMBLING THE CAKE.
1. With a long serrated knife, cut both cakes in half horizontally so that each cake forms two layers.
2. Put a dab of icing on a cardboard round cut just larger than the cake. Center one cake layer on the round.
3. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula.
4. Hold the spatula at a 45-degree angle to the cake and drag it across the surface to level the icing. Repeat steps 3 and 4 with remaining cake layers.
5. To ice the sides of the cake, scoop up a large dab of icing with the tip of the spatula and spread it on the sides with short side-to-side strokes.
6. Sprinkle the top of the cake with coconut. Then press the coconut into the sides, letting the excess fall back onto a baking sheet.
MORE COCONUT CAKES
Here are two traditional recipes for Coconut Layer Cakes:
Fresh Coconut Cake
This is a Southern US recipe. Usually served for Sunday supper.
The coconut milk (juice from coconut) is sometimes be substituted for some of the milk called for in the cake recipe. This just depended on how much coconut juice was actually gotten from the coconuts.
It takes 4 coconuts for this cake.
Ingredients:
1 c. butter
2 c. sugar
4 eggs
3 c. flour
1/2 tsp salt
3 tsp baking powder
1 c. milk
1 tsp vanilla extract
Blend butter and sugar until light and fluffy; add eggs one at a time, beating after each just until egg-color disappears. Sirft flour once; add salt and baking powder and sift twice. Add dry ingredients alternately with milk. Stir in vanilla and pour into 3 layer cake pans and bake at 350 F until light brown about 25 min. Cool in pans for about 10 min. and turn out on rack to finish cooling.
Coconut Glaze
1 1/ 2 c. fresh grated coconut ( or one 12 oz bag frozen)
1/3 c. water
1/4 c. sugar
In small sauce pan, cook about 1/2 c. coconut with water and sugar just long enough to dissolve sugar. Spoon over each of the 3 layers of cake, allowing to soak into each layer. Do this as you stack the layers.
Fresh Coconut Filling
1 1/2 c. fresh grated coconut (or one 12 oz bag frozen)
2 1/2 c. water
2 tsp coconut extract, divided
2 c. sugar
1 tsp vanillla extract
1 tsp lemon juice
1/4 tsp salt
2 heaping Tbsp. cornstarch
1/4 c. water
Bring coconut, water, coconut etract and sugar to a rapid boil. Boil for 5 to 8 min. Add vanilla, remaining coconut extract, lemon juice and salt. Mix cornstarch in 1/4 c. water; pour into filling, stirring constantly. Let boil for 2 min. Cool in fridge until completely cold and stiff. Spread between layers.
Coconut Frosting
5 egg whites
1 1/4 c. light corn syrup
1 1/4 c. sugar
1 tsp vanilla extract
1 1/2 c. fresh grated coconut
1 tsp vanilla
Put egg whites, corn syrup and sugar in a large double boiler, and beat until mixed; place over boiling water and cook and beat until beaters make deep tracks in icing and icing peaks and turns glossy. This takes aboauat 8 to 10 min. Be sure to cook long enough. Add vanilla and mix. Spread icing thick on the cake layers and on sides of cake and the top. This recipe makes lots of frosting so be generous.
This icing does not form a crust, but stays where you put it.
Once all this is done, take 2 cups freshly grated coconut and press around the outside of the cake and pile it on top.
Traditional Coconut Layer Cake
Cake:
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Frosting
1 recipe 7-minute Frosting
Flaked, sweetened coconut, for sprinkling
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. 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. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
The one I make....
Ultimate Coconut Cake [/size]
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
The Martha Stewart Show, July Summer 2007
Yield Makes one 6-layer cake
Add to Shopping List
Ingredients
2 cups sweetened shredded coconut flakes
2 Coconut Cake
Robert Carter's Simple Syrup
Coconut Filling
Coconut Cake Frosting
Directions
Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
Coconut Cake
Ingredients
Nonstick cooking spray with flour
1 pound unsalted butter, preferably European-style
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract
Directions
Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.
Coconut Filling
Ingredients
5 cups heavy cream
3 cups sugar
1 pound (4 sticks) unsalted butter
1/4 cup cornstarch
1 teaspoon pure vanilla extract
9 cups shredded sweetened coconut
Directions
Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved
Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes
Coconut Cake Frosting
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
8 ounces cream cheese
1 teaspoon pure vanilla extract
5 cups confectioners' sugar
1 vanilla bean, scraped
Directions
Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.
Simple Syrup
Ingredients
3/4 cup water
3/4 cup sugar
Directions
Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool.
Coconut Cake
This recipe is for a coconut cake with toasted coconut frosting. It is not the traditional American coconut layer cake with white or yellow cake layers -- see below. This is for people who love coconut!!
Ingredients
cake
1 large eggs
5 large egg whites
3/4 cup cream of coconut
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 1/4 cups cake flour ( 9 ounces)
1 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
8 ounces sweetened coconut ( about 8 ounces)
12 tablespoons unsalted butter, cut into 12 pieces softened but still cool
buttercream frosting
4 large egg whites
1 cup granulated sugar
1 pinch table salt
1 lb unsalted butter, each stick cut into 6 pieces, softened but still cool
1/4 cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
Directions
1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.
2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.).
5. Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.
6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.
7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
8. For the Buttercream: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
9. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.
10. To Assemble the Cake: Follow illustrations in chart below. Cut into slices and serve. (Wrap leftover cake in plastic and refrigerate; bring to room temperature before serving.).
ASSEMBLING THE CAKE.
1. With a long serrated knife, cut both cakes in half horizontally so that each cake forms two layers.
2. Put a dab of icing on a cardboard round cut just larger than the cake. Center one cake layer on the round.
3. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula.
4. Hold the spatula at a 45-degree angle to the cake and drag it across the surface to level the icing. Repeat steps 3 and 4 with remaining cake layers.
5. To ice the sides of the cake, scoop up a large dab of icing with the tip of the spatula and spread it on the sides with short side-to-side strokes.
6. Sprinkle the top of the cake with coconut. Then press the coconut into the sides, letting the excess fall back onto a baking sheet.
MORE COCONUT CAKES
Here are two traditional recipes for Coconut Layer Cakes:
Fresh Coconut Cake
This is a Southern US recipe. Usually served for Sunday supper.
The coconut milk (juice from coconut) is sometimes be substituted for some of the milk called for in the cake recipe. This just depended on how much coconut juice was actually gotten from the coconuts.
It takes 4 coconuts for this cake.
Ingredients:
1 c. butter
2 c. sugar
4 eggs
3 c. flour
1/2 tsp salt
3 tsp baking powder
1 c. milk
1 tsp vanilla extract
Blend butter and sugar until light and fluffy; add eggs one at a time, beating after each just until egg-color disappears. Sirft flour once; add salt and baking powder and sift twice. Add dry ingredients alternately with milk. Stir in vanilla and pour into 3 layer cake pans and bake at 350 F until light brown about 25 min. Cool in pans for about 10 min. and turn out on rack to finish cooling.
Coconut Glaze
1 1/ 2 c. fresh grated coconut ( or one 12 oz bag frozen)
1/3 c. water
1/4 c. sugar
In small sauce pan, cook about 1/2 c. coconut with water and sugar just long enough to dissolve sugar. Spoon over each of the 3 layers of cake, allowing to soak into each layer. Do this as you stack the layers.
Fresh Coconut Filling
1 1/2 c. fresh grated coconut (or one 12 oz bag frozen)
2 1/2 c. water
2 tsp coconut extract, divided
2 c. sugar
1 tsp vanillla extract
1 tsp lemon juice
1/4 tsp salt
2 heaping Tbsp. cornstarch
1/4 c. water
Bring coconut, water, coconut etract and sugar to a rapid boil. Boil for 5 to 8 min. Add vanilla, remaining coconut extract, lemon juice and salt. Mix cornstarch in 1/4 c. water; pour into filling, stirring constantly. Let boil for 2 min. Cool in fridge until completely cold and stiff. Spread between layers.
Coconut Frosting
5 egg whites
1 1/4 c. light corn syrup
1 1/4 c. sugar
1 tsp vanilla extract
1 1/2 c. fresh grated coconut
1 tsp vanilla
Put egg whites, corn syrup and sugar in a large double boiler, and beat until mixed; place over boiling water and cook and beat until beaters make deep tracks in icing and icing peaks and turns glossy. This takes aboauat 8 to 10 min. Be sure to cook long enough. Add vanilla and mix. Spread icing thick on the cake layers and on sides of cake and the top. This recipe makes lots of frosting so be generous.
This icing does not form a crust, but stays where you put it.
Once all this is done, take 2 cups freshly grated coconut and press around the outside of the cake and pile it on top.
Traditional Coconut Layer Cake
Cake:
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
Frosting
1 recipe 7-minute Frosting
Flaked, sweetened coconut, for sprinkling
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake
Preparation time: 30 minutes
Cooking time: 25 minutes
Ease of preparation: Easy
Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. 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. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Yield: 3 layer cakes
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Ease of preparation: Easy
7-Minute Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
The one I make....
Ultimate Coconut Cake [/size]
This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
The Martha Stewart Show, July Summer 2007
Yield Makes one 6-layer cake
Add to Shopping List
Ingredients
2 cups sweetened shredded coconut flakes
2 Coconut Cake
Robert Carter's Simple Syrup
Coconut Filling
Coconut Cake Frosting
Directions
Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
Coconut Cake
Ingredients
Nonstick cooking spray with flour
1 pound unsalted butter, preferably European-style
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract
Directions
Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.
Coconut Filling
Ingredients
5 cups heavy cream
3 cups sugar
1 pound (4 sticks) unsalted butter
1/4 cup cornstarch
1 teaspoon pure vanilla extract
9 cups shredded sweetened coconut
Directions
Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved
Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes
Coconut Cake Frosting
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
8 ounces cream cheese
1 teaspoon pure vanilla extract
5 cups confectioners' sugar
1 vanilla bean, scraped
Directions
Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.
Simple Syrup
Ingredients
3/4 cup water
3/4 cup sugar
Directions
Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool.
