https://www.copymethat.com/r/qUTqcOQ7B/coconut-layer-cake/
7137578
x824qiZ
qUTqcOQ7B
2024-04-24 19:32:59
Coconut Layer Cake
loading...
X
Amanda has made this for Easter for a number of years now. This is a wonderful, rich, moist cake that is perfect for Spring.
From the Seattle Times Reporter:
"To my delight, pastry chef Larissa Raphael’s coconut layer cake was as classic as they come, just better than most.
It had a fine, tender crumb that was buttery and moist. Instead of the usual billowing meringue that often borders on cloying, this cake was frosted with tangy cream cheese swirls. Inside the cake, there were flecks of pure white shredded coconut with a delicate almond-like flavor. Outside, there was a tan coat of deeply nutty toasted coconut, with a caramel depth.
The beauty of Raphael’s confection is how simple the technique is in relation to the complexity of flavors. It was no harder to make than any other layer cake, but the precision of the ingredients made it shine.
Raphael’s aim when creating the cake, she said, was not to overwhelm her customers with sugar.
“When you’re serving a nice-sized piece of
From the Seattle Times Reporter:
"To my delight, pastry chef Larissa Raphael’s coconut layer cake was as classic as they come, just better than most.
It had a fine, tender crumb that was buttery and moist. Instead of the usual billowing meringue that often borders on cloying, this cake was frosted with tangy cream cheese swirls. Inside the cake, there were flecks of pure white shredded coconut with a delicate almond-like flavor. Outside, there was a tan coat of deeply nutty toasted coconut, with a caramel depth.
The beauty of Raphael’s confection is how simple the technique is in relation to the complexity of flavors. It was no harder to make than any other layer cake, but the precision of the ingredients made it shine.
Raphael’s aim when creating the cake, she said, was not to overwhelm her customers with sugar.
“When you’re serving a nice-sized piece of
Ingredients
- subheading: For the cake:
- 2 sticks unsalted butter, softened, plus more for pans
- 2 cups all-purpose flour, plus more for pans
- ½ teaspoon fine sea salt
- 2 teaspoons baking powder
- ¾ cup sugar
- 3 eggs, separated, plus 3 whites
- 1½ cups cream of coconut
- 1¼ cups unsweetened coconut milk
- 2 tablespoons coconut or dark rum
- 7 tablespoons freshly squeezed orange juice
- 3 cups unsweetened shredded coconut
- subheading: For the frosting:
- 2 sticks unsalted butter, softened
- 2 cups cream cheese, at room temperature
- 2 teaspoons vanilla extract
- 7¼ cups powdered sugar
- 2¾ cups unsweetened shredded or flaked coconut, toasted
Steps
Directions at seattletimes.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!