My bride wants her base layer 14" cake to be white cake with a coconut filling... I need a solid recipe and tastes good. I have thought about just adding some coconut flavoring and coconut to the buttercream and filling with that or making a custard (but I am nervous about structure with a custard).
Does anyone have a recipe they enjoy? Any help would be appreciated... its for this weekend!
The coconut filling on the WASC recipe doc is to die for! Here is the link
https://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs&pli=1
bc + coconut extract/flavoring + toasted coconut. Tasty, quick, stable.
What's the best way to toast the coconut... dry pan in the oven until you start to smell it (like nuts) or in a pan on the stove?
I made some icing using my regular buttercream recipe, coconut butter, coconut extract and then some malibu for the extra liquid. If I was doing a filling I'd probably add the toasted coconut in as well.
I thought I had posted this the other day... obviously not or it didnt work. I have made coconut butter cream before jsut using butter sugar and coconut cream as the liquid and it worked really well. Obvioudly adding coconut will give texture too.
I have only ever toasted coconut in the oven as you describe. I'm sure you know to be careful because it can burn quickly in the end!
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