Recipe of Ultimate Coconut Layer Cake
Hello everybody, it's Brad, welcome to my recipe site. Today, we're going to make a distinctive dish, Steps to Make Award-winning Coconut Layer Cake. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Coconut Layer Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Layer Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut Layer Cake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Coconut Layer Cake estimated approx 2 hours.
To get started with this recipe, we have to prepare a few ingredients. You can cook Coconut Layer Cake using 19 ingredients and 6 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make Coconut Layer Cake:
- Cake
- 1 1/2 sticks unsalted butter at room temperature
- 24 oz unsweetened flaked coconut
- 2 1/4 cup cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup virgin coconut oil
- 1 1/2 cup sugar
- 1/2 tsp kosher salt
- 1/4 tsp ground cardamom
- 3 large eggs
- 1 1/4 cup buttermilk
- Frosting
- 2 cup sugar
- 3 tbsp honey
- 6 large egg whites
- 1/4 tsp kosher salt + 1/8 tsp.
- 1/4 tsp cream of tartar + 1/8 tsp.
- 12 oz jar orange marmalade
Instructions to make Coconut Layer Cake
- Preheat oven to 350°F. Grease two 8inch round cake pans and line bottoms with parchment paper.
- Place 4 cups of the coconut in a blender and pulse until finely ground. Spread the ground coconut on a baking sheet. On a separate baking sheet spread the remaining coconut. Toast both sheets for 7 to 8 minutes stirring occasionally until lightly golden, let cool.
- Into a large bowl sift the cake flour, baking powder and baking soda. In another large bowl using an electric mixer, cream the 1 1/2 sticks of butter with the coconut oil, sugar, salt and cardamom at medium-high speed until light about 3 minutes. Beat in the ground toasted coconut. Beat the 3 eggs, one at a time until incorporated. At low speed beat in the flour mixture and Buttermilk in 3 alternating batches, starting and ending with the flour.
- Divide the batter evenly between the 2 pans. Bake for 50 to 60 minutes until the cakes are deep golden and springy. Transfer the cakes out and peel off parchment. Cut each cake in half horizon tally to create 4 layers.
- Frosting: In a large saucepan, boil the sugar, honey and 3/4 cup of water over moderately high heat until the syrup registers 240°F. Meanwhile, in the bowl of a stand mixer fitted with the whisk, beat the egg whites at medium speed until foamy, beat in salt and cream of tartar until soft peaks form. With the mixer on, drizzle the hot syrup down the side of the bowl. Once all the syrup is added, beat the frosting at high speed until shiny and thick (11 minutes). Let cool.
- Set a cake layer cut side up on a plate. Spread one third of the marmalade over the top then spread with 1/2 cup of the frosting, repeat with 2 more cake layers. Top with the last layer. Coat the cake with the remaining frosting. Cover with the toasted coconut.
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