7/28/2019 Coconut Dream Cake

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The Virginian-Pilot

September 26, 2008

5 large egg whites, at room temperature

3/4 cup cream of coconut

1/4 cup water

1 large egg, at room temperature

1 teaspoon coconut extract

1 teaspoon vanilla extract

2 1/4 cups cake flour (dont substitute - it makes the cake lighter)

1 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, cut into 12 pieces and softened

2 cups sweetened shredded coconut, toasted (see note)

Coconut Frosting

2 tablespoons heavy cream

1 teaspoon coconut extract

1 teaspoon vanilla extract

Pinch salt

16 tablespoons unsalted butter, softened

1/4 cup cream of coconut

3 cups confectioners sugar

Adjust an oven rack to the middle position and heat the oven to 325 degrees. Lightly coat

two 9-inch-round cake pans with vegetable oil spray, then line the bottoms with parchment

paper.

Whisk the egg whites, cream of coconut, water, whole egg, and extracts together in a large

bowl until combined; set aside.

Whisk the flour, sugar, baking powder and salt together in a large bowl. Beat in the butter,

one piece at a time, with an electric mixer on low speed until the mixture resembles coarse

crumbs, 2 to 5 minutes.

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Add 1 cup of the egg mixture, increase the speed to medium-high, and beat until light and

fluffy, about 45 seconds. Add the remaining egg mixture in a steady stream and continue to

beat until the batter is combined, about 30 seconds, scraping down the bowl and beaters as

needed. (The batter will be very thick)

Divide batter evenly between the prepared pans and smooth the tops. Bake until a woodenskewer inserted into the center comes out with a few crumbs attached, 30 to 35 minutes,

rotating pans halfway through baking.

Let the cakes cool in the pans on wire racks for 10 minutues. Run a paring knife around the

edge of the cakes upright, and let cool completely before frosting, 1 to 2 hours.

For frosting Stir the cream, extracts and salt together until the salt dissolves. Beat the butter

and cream of coconut in a large bowl with an electric mixer at medium-high speed until

smooth, about 20 seconds. Reduce the speed to medium-low, slowly add the confectioners

sugar, and beat until the mixtures is light and fluffy about 4-8 minutes.

Frost cake with coconut frosting. Press toasted coconut into the sides of the cake and

sprinkle on the top.

NoteTo toast coconut, spread on a cookie sheet and place in a 350 degree oven. Watch

carefully, stirring as needed until its toasted.

Source: Katrina Aguirre of Chesapeake; from The Americas Test Kitchen Family Cookbook