Coconut Cake

Coconut Cake

Calling all coconut lovers! This is the cake for you! A towering triple-layer beauty, with white cake made with coconut oil and coconut milk, coconut milk pastry cream filling, a fluffy, marshmallow-y seven minute frosting, and mounds of sweet shredded coconut. A beautiful centerpiece to your Spring dessert table! Naturally dairy-free.

yield: SERVES 8-10

INGREDIENTS:
For the cake:

• 2 1/2 cups all-purpose flour
• 1 1/3 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups coconut milk (the kind in a can)
• 1 cup coconut oil, melted
• 2 egg whites
• 1 teaspoon coconut extract

For the filling:

• 1 batch Pastry Cream, made with coconut milk (the kind in a can)
• 1 teaspoon coconut extract

For the frosting:

• 1 batch Seven-Minute Frosting
• 1 teaspoon coconut extract
• 14 ounces sweetened shredded coconut

DIRECTIONS:
To make the cake:

1. Generously mist (3) 6-inch diameter cake pans* with non-stick spray, and line with circles cut from parchment.  Preheat the oven to 325 degrees F.
2. Place the flour, sugar, baking powder, and salt in a large mixing bowl and whisk to combine.  Add the coconut milk, coconut oil, egg whites, and coconut extract, and mix on low speed until combined.  Divide the batter equally between the 3 prepared pans, and bake for 26-32 minutes, or until the edges are slightly golden and a toothpick inserted in the thickest part of the cake comes out clean.  Cool completely before filling and frosting.

To fill the cake:

1. Make the pastry cream according to the recipe directions.  Before straining and cooling, stir in the coconut extract.
2. Place one of the cake layers on a serving plate, bottom side up.  Spread half the coconut milk pastry cream on top, leaving a 1/2-inch margin around the edge.  Top with another cake layer, and repeat, topping with the third cake layer.

To finish the cake:

1. Make the frosting according to the recipe directions.  Stir in the coconut extract.
2. Frost the top and sides of the cake with the frosting.  Gently press the shredded coconut onto the top and sides of the cake.

*Cake can also be baked in two 8-inch diameter pans; adjust bake time as needed.
Can also be baked as cupcakes.  Makes 2 dozen.  Bake for 16-20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean.

source : https://bakingamoment.com

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