Friday, February 20, 2009

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Cake Slice: Southern Coconut Cake

It's Cake Slice day! I have been wanting to post this cake since I made it for Alex's birthday. The cake was so delicious and the buttercream was lick-the-bowl good. It was such a light cake and you could barely taste the coconut in it, but that could be due to the fact that I didn't garnish the cake with shredded or flaked coconut. I loved how white and fluffy this cake was. I halved the recipe and made a few cupcakes and two cakes, a tall one with little frosting and a small one with lots of frosting. What can I say? I like variety :)

Southern Coconut Cake
Source: Alisa Huntsman's Sky High
Makes an 8-inch triple layer cake

For the cake:
5 large egg whites
½ cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour
2 and 1/3 cup sugar
4 ½ teaspoons of baking powder
½ teaspoon of salt
2 sticks of unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk

Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round cake pans. Line the bottom of each pan with a parchment circle and butter the circle.
Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and the vanilla and whisk to mix thoroughly; set aside.

In a large mixer bowl, combine the flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients well in order to break up any lumps. Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy about 2 minutes.

Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. Divide the batter among the pans.
Bake for 30 minutes or until a cake taster inserted in the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the cakes out and place on a wire rack to cool completely.

To assemble the cake, place one layer, flat side up, on an 8-inch cake round. Cover this layer with 1 cup of the buttercream frosting. Spread it evenly all the way to edge of the cake. Then sprinkle ½ cup of shredded coconut on top. Add the second layer and repeat the process. Top with the final layer of cake and frost the top and sides of the cake.

Place the remaining 1 ½ cups shredded coconut on a large baking tray. Pick up the cake and hold it on the palm of one hand over the tray. Using the other hand scoop up the coconut and press it to the sides of the cake. Continue with this process until the sides of the cake are covered. Set the cake on a serving plate and sprinkle any remaining coconut on top of cake. Chill cake for at least one hour to allow frosting to firm up a bit.

Cream cheese buttercream frosting:
12 ounces of cream cheese slightly chilled
1 stick of unsalted butter plus 6 tablespoons of unsalted butter (7 ounces) at room temperature
1 cup of confectioners sugar, sifted after measuring
2 teaspoons of vanilla
1 cup of granulated sugar
¼ cup of water
3 egg whites

Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside at room temperature while buttercream is made.

Combine the granulated sugar and water in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Continue to cook without stirring until the syrup reaches the softball stage 228 degrees F on a candy thermometer.

Meanwhile, place the egg whites in mixer bowl and have the mixer ready to go. When the syrup is ready, turn the mixer on med-low and begin mixing the egg whites. Slowly add the hot syrup to the whites taking care not to pour onto the beaters, it may splash. When all the syrup is incorporated, raise the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.

With the mixer on low, begin adding the cream cheese mixture by the spoonful. When all is incorporated, raise the speed to medium and whip until frosting is smooth and fluffy.

Cake Garnish:
2 ½ cups of sweetened flaked coconut for garnishing cake

Cake #1
Cake #2The cupcakes


The Food Librarian said...

These are soooo adorable! I love the cupcakes! What a great idea.

mary jo said...

i made it for a birthday as well. your cupcakes look great!

steph- whisk/spoon said...

variety is a good thing! that cupcake is calling my name!

symphonious sweets said...

That's a great idea to make a few smaller cakes. They look great.

Gigi said...

I love your crimped edge cake pans! I love all the coconut cake variations!

Katrina said...

That cake looks awesome! Love the cupcakes.
Thought I'd let you know I made the Andes Mint Cookies yesterday and posted them today. SO good! Thanks.

Maria said...

The cupcakes are super cute!!

TeaLady said...

cupcakes. Perfect. Does look light and airy. Great job.