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Coconut cake
This showstopper would be great for anyone’s birthday, Easter or even Christmas

Fresh coconut and its sweet water are the keys to this cake. A handy rotary coconut
grater produces snow-like coconut flakes, but a hand grater works well, too

My advice is always to bake the cake the night before, de pan it, place the layers on
separate plates, cover the plastic wrap and refrigerate overnight. In the morning,
prepare the frosting and assembly the cake

Ingredients

For the cake
16 tablespoons butter, at room temperature, plus more for pans
2 ½ cups
Cake flour, plus more for pans, sifted
1 teaspoon baking soda
1 teaspoon Extra fine salt
1 cup
Buttermilk, at room temperature
1 tablespoon pure
Vanilla extract
2 cups sugar
5 large eggs, at room temperature

For the frosting
4 large egg whites
1/2 teaspoon cream of tartar
2 1/4 cups sugar
1/4 cup light corn syrup
1 teaspoon Extra fine salt
2 teaspoons pure vanilla extract
3/4 cup fresh coconut water
3 cups freshly grated coconut

Method

For the cake
Heat oven to 350 degrees Fahrenheit. Butter and flour two 9 inch round cake pans,
and set aside

Sieve flour, baking soda, and salt into a bowl and whisk; set aside

Whisk together buttermilk and vanilla in a bowl; set aside

In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium
high speed 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 prepared pans, and smooth top with a rubber spatula; drop
pans lightly on a counter to expel large air bubbles. Bake cakes 35 minutes or until the
center springs back when lightly touched and the edges just begin to pull away from
the sides of the pan

Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool. Using a
serrated knife, halve each cake horizontally, producing four layers; set aside

For the frosting
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk,
and beat on medium-high speed until soft peaks form; turn mixer off. Bring sugar,
syrup, salt, and 1/2 cup tap water to a boil in a 2 quart sauce pan over high heat,
stirring to dissolve sugar; attach a candy thermometer to side of pan, and cook,
without stirring, until thermometer reads 250 degrees Fahrenheit, 4 to 5 minutes. Turn
mixer 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

For final assembly
Place one layer on a cake stand, drizzle with 3 tablespoons coconut water, spread with
1 ½ cups frosting, and sprinkle with ½ cup grated coconut; top with another cake,
drizzle with 3 tablespoons coconut water, spread with 1 ½ cups frosting, and sprinkle
with ½ cup coconut. Place another cake over frosting, drizzle with 3 tablespoons
coconut water, spread with 1 ½ cups frosting, and sprinkle with 12 cup coconut; top
with remaining cake and drizzle with remaining coconut water

Cover top and sides with remaining frosting, and cover outside of cake with remaining
coconut, pressing it lightly to adhere

Chill cake to firm frosting

Slice and serve chilled Coconut cake