HỒNG HẠNH

Coconut Layer Cake with Chocolate Frosting

Posted on: Tháng Năm 18, 2009

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 tbsp butter, room temperature
1 1/3 cups sugar
4 large egg yolks
1 tsp vanilla extract
3/4 cup coconut milk
4 large egg whites

Preheat oven to 350F. Lightly grease two 9-inch round cake pans and like with parchment paper, lightly greasing the top of the parchment, as well.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugar until mixture is light and fluffy. Mix in egg yolks and vanilla until mixture is smooth. Alternating wet and dry ingredients, add in the coconut milk and flour mixture in 3-4 additions, ending with a final addition of the flour mixture.
In another medium bowl, beat egg whites to soft peaks with an electric mixer (make sure the beaters are very clean before beginning, especially if you used the mixer to make the rest of the batter). Using the mixer at low speed, stir about 1/3 of the egg whites into the rest of the cake batter. This lightens up the relatively stiff batter and makes it easier to work in the rest of the egg whites. Fold in the remaining whites, working in two or three additions, with a spatula. Make sure no streaks of egg white remain visible. Divide cake batter evenly into prepared round cake pans.
Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
Turn cakes out onto a wire rack and remove parchment paper, allowing them cool completely before frosting.
Cakes may be made a day in advance and stored, wrapped in plastic wrap, at room temperature.

Once the cakes have cooled, place one of the layers on a serving plate or cake stand. Top with coconut filling (recipe below) and place second cake layer top-side-down (so that the flattest part of the cake is on the top) on the layer of filling. Press down gently. Use an offset spatula to frost sides and top of cake with chocolate coconut frosting. Sprinkle top of cake with a handful of shredded coconut to finish.

Coconut Filling
6 tbsp sugar
1/2 cup sour cream
2 tbsp coconut milk
1/2 cup shredded coconut (sweetened)

In a small bowl, beat together all ingredients. Refrigerate until ready to use.

Coconut Chocolate Frosting
1/2 cup butter
2 oz unsweetened chocolate
1/4 cup cocoa powder
2-3 cups confectioners’ sugar, divided
5 tbsp coconut milk
1 tsp vanilla extract
1/4 tsp salt
sweetened shredded coconut (for garnish)

In a small, microwave safe bowl, melt together butter and unsweetened chocolate. Heat in 30-45 second intervals, stirring frequently, until mixture is smooth. Cool for 10-15 minutes, or until mixture is at room temperature.
Transfer butter mixture to a larger bowl. Beat in cocoa powder, 2 cups confectioners sugar, coconut milk, vanilla and salt, beating until frosting is smooth and slightly fluffy. Add additional confectioners’ sugar to thicken, if needed (depending on the weather, you may need more one day and less another). Frosting should be at room temperature before using.
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