COCONUT CAKE BY SAVEUR MAGAZINE

COCONUT CAKE BY SAVEUR MAGAZINE

INGREDIENTS Serves 10-12
16 tbsp. unsalted butter, softened, plus more for pans
2 1/2 cups cake flours, plus more for pans
1 tsp. baking soda
1 tsp. kosher salt
1 cup buttermilk
1 tbsp. vanilla extract
2 cups sugar
5 eggs

FOR THE FROSTING
4 egg whites
1/2 tsp. cream tartar
2 1/4 cups sugar
1/4 cup light corn syrup
1 tsp. kosher salt
2 tsp. vanilla extract
3/4 cup fresh coconut water
3 cups freshly grated coconut

RECIPE TWISTS
We used coconut cream instead of coconut water, and the freshly grated coconut was replaced with regular sweetened grated coconut. In addition we added pineapple small cubes within the cakes layers.

HOW TO DO IT
1. Make the cake: Heat the oven to 350°F. Butter and flour two 9″ cake pans and set aside. Whisk together flour, baking soda, and salt in a bowl; 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 2 batches. Increase speed to high, and beat until batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel large air bubbles. Bake cakes until a toothpick inserted in middle comes out clean, about 35 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool. Using a serrated knife, halve each horizontally, producing four layers; set aside.
2. Make the frosting: Place eggs 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 from; turn mixer off. Bring sugar, syrup, salt, and 1/2 cup tap water to a boil in a 2-qt. saucepan over high heat, stirring to dissolve sugar; attach a candy thermometer to side of pan, and cook, without stirring, until thermometer reads 250°F, 4-5 minutes to medium speed, and very slowly drizzle hot syrup into beating eggs whites. Add vanilla, and increase speed to high; beat until meringue forms stiff peaks and is sightly warm to the touch, about 3 minutes.

3. To assemble, place one layer on a cake stand, drizzle with 3 tbsp. coconut water, spread with 1 1/2 cups of frosting, and sprinkle with 1/2 cup grated coconut; top with another cake, drizzle with 3 tbsp. coconut water, spread with 1 1/2 cups frosting, and sprinkle with 1/2 cup coconut. Place another cake over frosting, drizzle with 3 tbsp. coconut water, spread with 1 1/2 cups frosting, and sprinkle with 1/2 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. Serve chilled or at room temperature.