1 hr 10 mins
I went through many recipes on several pages on Food to find a recipe like this and I found similar but not all the ingredients included in this recipe. To give this coconut layer cake recipe maximum coconut flavor, included is coconut extract, cream of coconut, and sweetened shredded coconut in the cake and the buttercream icing. I hope you enjoy this recipe for a 4 layer Cook's Illustrated Coconut Cream Cake!
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- 1 large egg
- 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 sifted])
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt (table)
- 12 tablespoons unsalted butter (1 1/2 sticks, cut into 12 pieces, softened, but still cool])
- 2 cups sweetened flaked coconut (packed about 8 ounces)
- 1For 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.
- 2Beat 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.
- 3Combine 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.
- 4With 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.).
- 5Divide 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.
- 6Cool 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.
- 7While 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.
- 8For 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.
- 9Transfer 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.
- 10To Assemble the Cake: With a long serrated knife, cut both cakes in half horizontally so that each cake forms two layers.Put a dab of icing on a cardboard round cut just larger than the cake. Center one cake layer on the round.Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula.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.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. Sprinkle the top of the cake with coconut. Then press the coconut into the sides, letting the excess fall back onto a baking sheet.
- 11Note:Cream of coconut is often found in the soda and drink-mix aisle in the grocery store. One 15-ounce can is enough for both the cake and the buttercream; make sure to stir it well before using because it separates upon standing.
- 12Cut into slices and serve. (Wrap leftover cake in plastic and refrigerate; bring to room temperature before serving.).
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Nutritional Facts for Cook's Illustrated Coconut Layer Cake
Serving Size: 1 (187 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 783.8
- Calories from Fat 471
- Total Fat 52.3 g
- Saturated Fat 35.5 g
- Cholesterol 127.3 mg
- Sodium 363.6 mg
- Total Carbohydrate 74.5 g
- Dietary Fiber 1.1 g
- Sugars 53.0 g
- Protein 6.5 g