Coconut cake

16 TBS unsalted, softened butter
2 1/2 C cake flour
1 tsp baking soda
1 tsp kosher salt
1 C buttermilk
1 TBS vanilla
2 C sugar
5 eggs

For the frosting
4 egg whites
1/2 tsp cream of tartar
2 1/4 C sugar
1/4 C light corn syrup
1 tsp salt
2 tsp vanilla
3/4 C fresh coconut water
3 C freshly grated coconut

Heat oven to 350.  Grease and flour two 9″ cake pans and set aside.  Whisk together flour, baking soda and salt in a bowl.  set aside.  Whisk together buttermilk and vanilla in a bowl and set aside.  In the bowl of a stand mixer, cream butter ans sugar until pale and fluffy, about 3 minutes.  Add eggs one at a time, beating well after each addition.  On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches.  Increase speed to high and beat until batter is smooth–about 5 seconds.  Divide batter between pre-pared pans and smooth top with a rubber spatula.  Bake cakes until a toothpick comes out clean, about 30 minutes.  let cakes cool in pans for 20 minutes, then invert onto cooling racks to cool completely.  Using a serated knife, halve each cake corizontally to produce four layers.  
make the frosting:  Plae egg whites and cream of tartar in the bowl of a stand mixture fitted with a whisk, and beat on medium-high speed until soft peaks form.  Turn off mixture.  Bring sugar, syrup salt, and 1/2 C tap water to boil in a 2 qt saucepan over high heat, stirring to dissolve sugar.  Attach a candy themometer to side of pan and cook without stirring until thermometer reaches 250–for about 5 minutes.  Turn mixture to medium speed and very slowly drizzle hot syrup into beating egg whites.  Add vanilla and increase speed to high, beat until meringue forms stiff peaks and is slightly warm to the touch, about 3 minutes. 
To assemble:  place one layer on a cake stand, drizzle with 3 TBS cocnut water, spread with 1 1/2 C frosting and sprinkle with 1/2 C grated cocnut.  Repeat with remaining layers.  Cover top and sides with frosting and coat outsside of cake with coconut by pressing cocnut lightly into frosting.  Chill cake to firm

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