Coconut Cream Cake

October 18, 2020

Coconut Cream Cake

The Ester Version of the Coconut Cream Cake

The Original Coconut Cream Cake

Prep time: 30 minutes

Cook time: 25 minutes

Ingredients:

For the Cake:

* 2 1/2cups Sifted Cake Flour

* 2tsp Baking Powder

* 1/2tsp Baking Soda

* 1tsp Salt

* 3/4cup Unsalted butter at room temperature

* 1 2/3cup Granulated Sugar

* 5 Egg whites at room temperature

* 1/2cup Sour cream at room temperature

* 2tsp Vanilla extract

* 1tsp Coconut extract

* 1cup Coconut Milk (canned) at room temperature

* 1cup Sweetened shredded coconut

For the Creamcheese Buttercream Icing:

* 1cup Unsalted Butter at room temperature softened

* 1 Block of Cream cheese softened to room temperature (8oz)

* 5cups Confectioners Sugar

* 2tbsp Canned Coconut milk

* 1/2tsp Vanilla extract

* 1/2tsp Coconut extract

* 1/8tsp Salt

* 1/4tsp Pink coloring gel

To Decorate the Cake (Options):

* 2cups Sweetened shredded coconut (for sides of the cake)

* Roses made out of fondant (optional)

* Easter Eggs (for Easter version of the cake)

* Ribbon made out of Fondant (optional)

Directions:

1. Preheat oven to 350degrees. Grease 2 springform pans (8" and 9" or two 8" pans), and then line them with parchment paper. Grease the parchment paper as well. Set aside.

2. Combine the cake flour, baking powder, baking soda, and salt. Whisk and set aside.

3. Using a stand mixer, or hand held mixer, combine butter and sugar in a bowl, and whisk on medium-high until smooth and creamy. Make sure to scrape down the sides and bottom of the bowl, ensuring the butter and sugar cream evenly.

4. Add in the egg whites and beat them in until combined. Add in the sour cream, vanilla extract and coconut extract, and mix on medium until combined.

5. With the mixer on low, add in the dry ingredients (flour mixture) and the coconut milk. Start with the dry and end with the dry (flour mixture, coconut milk, flour mixture, coconut milk, and flour mixture). Scrape the bowl down with a rubber spatula, ensuring the mixture is combined well.

6. Add the shredded coconut, and whisk by hand. The mixture will be very thick now. Ensure there are no lumps at the bottom of the bowl.

7. Pour batter into prepared springform pans. Yu can choose to pour 2/3 into 9" pan, and 1/3 into 8" pan, or alternately, pour 1/2 each into each 8" pan.

8. Bake on 350degrees, for 20-22 minutes. Check the cakes at the 20 minute mark, and if an inserted toothpick comes out clean, the cakes are done.

9. Remove pans from the oven, and leave to cool in the pan for about 15 minutes. Once semi-cooled, remove the cakes form the pan, and leave on wire rack to cool fully. Cakes cannot be iced until completely cooled.

10 To make the icing, using a handheld electric beater (or stand mixer with whisk attachment), beat the cream cheese and butter together, until creamy and fluffy.

11. Add icing sugar, coconut milk, vanilla extract, coconut extract, and salt, while the mixer is on low. Add in the pink coloring at this time. Then increase the speed to high and mix for a few minutes more until thick, fluffy and creamy.

Note: Should you want to color cosme frosting with other colors, divide some of the frosting into other bowls at this time, pre adding in the pink food color.

12. If needed use a serrated knife and slice the a thin piece of the cake off, so as to ensure each cake is flat and can be stacked one on top of the other. Place the larger cake at the bottom and smaller on the top (only if making dome shaped cake). Place the first cake on cake stand or turntable, and add some icing to the top of the cake. Add some shredded coconut. Then add the second cake on top of the bottom layer.

13. Using the icing, ice the whole cake (both layers). Use a icing spatula, or a bench scraper, scrape the sides and top to even out the icing. You may want to do a crumb layer first, and chill it in the refrigerator for 20 minutes, and then do a second layer of icing. Sprinkle the coconut on the top and sides (it will get messy).

Note: If you are doing the Easter Cake, the shredded coconut will go on the sides only.

14. You can add fondant roses to the top. Or pipe various designs with the icing you set aside. If using fondant roses, make the fondant roses a day ahead, and leave in the refrigerator to set and firm. Alternately, you can use a Wilton 2D tip, and pipe on rosettes on to the cake. Leave the cake in the refrigerator to chill for about an hour, before slicing.