Coconut Celebration Cake
This cake is so. damn. good. It is light and fluffy, very coconutty and not too sweet. The egg white icing is something I think you could easily use for other cakes as it's really a light and refreshing icing that can lend itself to many flavors (simply add a natural extract ie, vanilla, almond, lemon etc) and if you'd like to double up or use a complimentary flavor add toasted nuts or fresh fruit on top of the icing.
This is a Thomas Keller recipe. It is a recipe that I have made quite a few times and as my friends know, I really don't like repeating a recipe. This is one that I do repeat. Often.
Original recipe directly from:
https://www.saveur.com/article/recipes/thomas-kellers-coconut-cake
For the Cake
Unsalted butter, for greasing
2 cups flour
1 cup desiccated coconut
1 tsp. baking powder
1 tsp. kosher salt
1 1⁄2 cups sugar
3 eggs, separated
1 1⁄4 cups mayonnaise
3⁄4 cup coconut milk
1⁄2 cup plus 1 tbsp. buttermilk
2 tsp. coconut extract
2 tsp. vanilla extract
For the Meringue
6 egg whites
1 2⁄3 cups sugar
3 cups sweetened shredded coconut
Instructions
Make the cake: Heat oven to 325°. Grease three 9" cake pans with butter and line with parchment paper; set aside. Whisk flour, desiccated coconut, baking powder, and salt in a bowl; set aside.
Place sugar and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix until fluffy. Add mayonnaise, coconut milk, buttermilk, coconut and vanilla extracts; mix until combined. With the motor running, slowly add dry ingredients until batter forms; transfer batter to a bowl and set aside.
Clean stand mixer bowl and add egg whites; replace paddle with whisk attachment. Whip whites until soft peaks form; fold into cake batter.
Divide batter between prepared pans, smoothing tops with a rubber spatula; drop pans lightly on a counter to expel large air bubbles.
Bake until a toothpick inserted in middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks and let cool.
Make the meringue: Using an electric hand mixer, beat egg whites in a bowl until medium-stiff peaks form, 5–7 minutes; set aside.
Bring sugar and ¼ cup water to a boil in a 2-qt. sauce pan fitted with a candy thermometer; cook, without stirring, until temperature reaches 250°, 4–5 minutes. With the mixer on low, slowly drizzle hot syrup into egg whites until combined. Increase speed to high; beat until meringue forms stiff peaks, about 3 minutes more.
Assemble the cake: Place one cake layer on a cake stand and spread 3 cups meringue over cake; sprinkle with ¼ cup coconut. Repeat with second layer. Place remaining layer on top; cover top and sides with remaining meringue and cover outside of cake with remaining coconut, pressing lightly to adhere. Chill cake 30 minutes to firm meringue; serve chilled or at room temperature.
This is a Thomas Keller recipe. It is a recipe that I have made quite a few times and as my friends know, I really don't like repeating a recipe. This is one that I do repeat. Often.
Original recipe directly from:
https://www.saveur.com/article/recipes/thomas-kellers-coconut-cake
For the Cake
Unsalted butter, for greasing
2 cups flour
1 cup desiccated coconut
1 tsp. baking powder
1 tsp. kosher salt
1 1⁄2 cups sugar
3 eggs, separated
1 1⁄4 cups mayonnaise
3⁄4 cup coconut milk
1⁄2 cup plus 1 tbsp. buttermilk
2 tsp. coconut extract
2 tsp. vanilla extract
For the Meringue
6 egg whites
1 2⁄3 cups sugar
3 cups sweetened shredded coconut
Instructions
Make the cake: Heat oven to 325°. Grease three 9" cake pans with butter and line with parchment paper; set aside. Whisk flour, desiccated coconut, baking powder, and salt in a bowl; set aside.
Place sugar and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix until fluffy. Add mayonnaise, coconut milk, buttermilk, coconut and vanilla extracts; mix until combined. With the motor running, slowly add dry ingredients until batter forms; transfer batter to a bowl and set aside.
Clean stand mixer bowl and add egg whites; replace paddle with whisk attachment. Whip whites until soft peaks form; fold into cake batter.
Divide batter between prepared pans, smoothing tops with a rubber spatula; drop pans lightly on a counter to expel large air bubbles.
Bake until a toothpick inserted in middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks and let cool.
Make the meringue: Using an electric hand mixer, beat egg whites in a bowl until medium-stiff peaks form, 5–7 minutes; set aside.
Bring sugar and ¼ cup water to a boil in a 2-qt. sauce pan fitted with a candy thermometer; cook, without stirring, until temperature reaches 250°, 4–5 minutes. With the mixer on low, slowly drizzle hot syrup into egg whites until combined. Increase speed to high; beat until meringue forms stiff peaks, about 3 minutes more.
Assemble the cake: Place one cake layer on a cake stand and spread 3 cups meringue over cake; sprinkle with ¼ cup coconut. Repeat with second layer. Place remaining layer on top; cover top and sides with remaining meringue and cover outside of cake with remaining coconut, pressing lightly to adhere. Chill cake 30 minutes to firm meringue; serve chilled or at room temperature.
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