America S Test Kitchen Coconut Layer Cake

Description

I have not tried this yet but i am adding because i plan on trying it and wanted to have it here for safe keeping. I saw this episode a while back and the cake looked wonderful.

Ingredients

• Egg
• Egg Whites
• Cream Of Coconut
• Water
• Vanilla Extract
• Coconut Extract
• Cake Flour
• Granulated Sugar
• Baking Powder
• Salt
• Sweetened Coconut
• Unsalted Butter
• Table Salt

Instructions

1. 1
2. For the cake: adjust oven rack to lower-middle position and heat oven to 325 degrees
3. Grease two 9-inch round cake pans with shortening and dust with flour
4. 2
5. Beat egg whites and whole egg in large measuring cup with fork to combine
6. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined
7. 3
8. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment
9. Mix on lowest speed to combine, about 30 seconds
10. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1 / 2 minutes
11. 4
12. With mixer still running, add 1 cup liquid
13. Increase speed to medium-high and beat until light and fluffy, about 45 seconds
14. With mixer still running, add remaining 1 cup liquid in steady stream
15. Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds
16. 5
17. Divide batter between cake pans and level with offset or rubber spatula
18. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes
19. Do not turn off oven
20. 6
21. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert
22. Cool to room temperature
23. 7
24. While cakes are cooling, spread shredded coconut on rimmed baking sheet
25. Toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times
26. Cool to room temperature
27. 8
28. For the buttercream: combine whites, sugar, and salt in bowl of standing mixer
29. Set bowl over saucepan containing 1 1 / 2-inches of barely simmering water
30. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes
31. 9
32. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm and whites are glossy and sticky, about 7 minutes
33. Reduce speed to medium-high and beat in butter 1 piece at a time
34. Beat in cream of coconut and coconut and vanilla extracts
35. Stop mixer and scrape bottom and sides of bowl
36. Continue to beat at medium-high speed until well-combined, about 1 minute
37. 10
38. To assemble the cake: follow illustrations in chart below
39. Cut into slices and serve
40. Assembling the cake
41. 1
42. With a long serrated knife, cut both cakes in half horizontally so that each cake forms two layers
43. 2
44. Put a dab of icing on a cardboard round cut just larger than the cake
45. Center one cake layer on the round
46. 3
47. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula
48. 4
49. Hold the spatula at a 45-degree angle to the cake and drag it across the surface to level the icing
50. Repeat steps 3 and 4 with remaining cake layers
51. 5
52. To ice the sides of the cake, scoop up a large dab of icing with the
53. 6
54. Sprinkle the top of the cake with coconut
55. Then press the coconut into the sides, letting the excess fall back onto a baking sheet