Coconut Cake

COCONUT CAKE

* Tried this homemade coconut cake and its so wonderful on its taste

and moistness and If you've never made one,

Try this, You will really love it.!. 

Ingredients

 

For the Cake:

• 3 cups King Arthur Unbleached Cake Flour or King Arthur Unbleached All-Purpose Flour
• 2/3 cup coconut milk powder
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 cup plus 2 tablespoons unsalted butter
• 1 1/2 cups sugar
• 6 large egg whites (about 1 1/4 cups; packaged liquid egg whites work fine, too)
• 1 1/2 cups whole milk, at room temperature
• 1 1/2 teaspoons vanilla extract
• 4 drops coconut flavor

For the Frosting:

• 1 can (14-ounce) unsweetened coconut milk
• 1/2 cup (8 tablespoons) unsalted butter
• 5 1/2 cups confectioners' sugar, divided
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract or 3 to 4 drops coconut flavor

Garnish

• 1 1/2 cups shredded sweetened coconut

Instructions:

Preheat the oven to 350°F. Soak two cake strips, if you have them. Grease and flour (or line with parchment circles and spray with non-stick spray) two 8" square cake pans (or two 9" round cake pans) that are at least 2" deep. 

Note: If you want a taller cake, use two 8" round cake pans that are at least 2" deep.

1. To make the cake: Whisk together the cake flour, coconut milk powder, salt, and baking powder; set aside.
2. In a large bowl, beat together the butter and sugar until the mixture is extremely light and fluffy; scrape down the sides and bottom of the mixing bowl after 2 minutes of beating, and beat for at least 3 minutes more. Add 1/4 of the dry ingredients; mix until combined, and scrape the mixing bowl.
3. Combine the egg whites, milk, and flavors; add 1/3 of the mixture to the ingredients in the bowl and mix until combined. Continue adding dry and wet ingredients by turns, until all are incorporated. Scrape the sides and bottom of the bowl one last time, and mix for another minute.
4. Divide the batter between the two pans, and wrap the outsides with the soaked cake strips. If you don't have cake strips, place the pans in larger pans; add water to the larger pans until it's halfway up the sides of the cake pans. Bake for 30 to 35 minutes, until the cake springs back when lightly touched in the center and the edges just begin to pull away from the sides of the pan. A toothpick inserted into the center will come out clean, or with a few moist crumbs clinging to it.
5. Remove the cakes from the oven and place on a rack; remove the cake strips. Let the layers cool for 20 minutes, then turn out of the pan and return to the rack to finish cooling completely before filling and frosting.
6. To make the frosting: Set a fine-mesh strainer or colander over a bowl and line it with a clean, smooth towel. Pour the coconut milk into the lined strainer and let the coconut water drain for up to 2 hours, until you have a thick lump of coconut cream.
7. After the coconut milk has drained, beat the butter with 2 cups of the confectioners' sugar in a large mixing bowl. Beat in the salt and vanilla (or coconut flavor) until the mixture is smooth. Add the coconut cream and mix, scraping the bottom and sides of the bowl. Add the remaining confectioners' sugar, mixing until you have a smooth, spreadable frosting. Cover and hold at room temperature until ready to use.
8. To finish the cake: Split the cooled cake layers horizontally. Place half of one layer on a serving plate; spread with 1/4 of the frosting. Place the other half on top, spread with another 1/4 of the frosting. Repeat with the remaining layers until you've used them all. Frost the top and sides.
9. To decorate the cake: Sprinkle some coconut at the base of the cake and over the top.
10. Serve and Enjoy!

* * * Found this recipe in King Arthur's blog. :) * * *