From Baking Illustrated, this sounds divine, just haven't tried it yet. Everything I've made from this book has been really good. If you make it, please let me know how it turns out. As a side note, the book tested coconut flavors, found Lorann Gourmet Coconut Flavor tasted artificial, McCormick "subtle" and "good" and Spices Etc Natural Coconut Flavoring (which I've never heard of but will have to look for) was "deeply coconutty" and highly praised.
Coconut Layer Cake
2 1/4 c (9 oz) cake flour, sifted
1 egg + 5 whites
3/4 c cream of coconut (Coco Lopez)
1/4 c water
1 t coconut extract
1 t vanilla
1 c (7 oz) sugar
1 T bkg pdr
3/4 t salt
1 1/2 sticks unsalted butter, softened but still cool, cut into 12 pieces
2 c packed sweetened shredded coconut
Adjust oven rack to lower-middle position, heat to 325. Grease & flour 2 9" pans.
Beat egg & whites in liquid measuring cup to combine. Add cream of coconut, water & extracts and beat with fork to combine.
Mix flour, sugar, bkg pdr and salt in mixer at low speed to combine. With mixer still running at low speed, add butter 1 piece at a time, then beat until the mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 min.
With mixer still running, add 1 cup of egg mixture. Increase speed to med-high and beat until light & fluffy, about 45 sec. Add remaining liquid in a steady stream (should take about 15 sec). Stop mixer and scrape down bowl with a rubber spatula, then beat at m-h speed about 15 sec. Batter will be thick.
Divide between cake pans, level with spatula. Bake about 30 min. Do not turn off oven. Cool 10 min. then invert onto cooling racks.
While the cakes are cooling, spread the shredded coconut on a rimmed baking sheet. Toast in oven until a mix of golden brown and white, about 15 to 20 min, stirring 2 or 3 times.
Coconut Buttercream
4 egg whites
1 c sugar
pinch salt
1 lb butter, soft but cool, cut each stick into 6 pieces
1/4 c cream of coconut
1 t coconut extract
1 t vanilla
Combine egg whites, sugar & salt in a mixing bowl. Set over saucepan containing 1 1/2 in of barely simmering water. Whisk constantly until opaque and warm to the tough and 120 degrees, about 2 min. Remove from heat.
Using stand mixer, beat whites at high speed until barely warm, glossy & sticky, about 7 min. Reduce speed to m-h and beat in butter 1 piece at a time. Beat in cream of coconut and extracts. Stop mixer, scrape bottom and sides, continue to beat at m-h until well combined, about 1 min.
This is making my mouth water, I'll definitely have to try it!!
that does sound good! Im going to have to give it a try! Thanks everyone for the help! I'll keep yall posted! Quote by @%username% on %date%
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