Coconut Cloud Cake
By leeclark22
Coconut -- whether fresh-shaved or flaked -- is the star of this elegant cake. Its distinct flavor is exotic yet familiar.
Ingredients
- 4 cup(s) Sifted Cake Flour
- 2 tablespoon(s) Sifted Cake Flour
- 1 1/2 tablespoon(s) Baking Powder
- 3/4 teaspoon(s) Salt
- 3/4 cup(s) Unsalted Butter, softened
- 2 1/4 cup(s) Granulated Sugar
- 2 1/4 teaspoon(s) Vanilla Extract
- 6 large Egg Whites
- 1 1/2 cup(s) Milk
- Lemon Curd,
- Fluffy Meringue Frosting,
- 3/4 cup(s) Sweetened Flaked Coconut Or 1 Fresh Ripe Coconut
Details
Servings 12
Level of difficulty Average
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Make the batter: Preheat oven to 350 degrees F. Using a small brush, lightly coat three 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together the flour, baking powder, and salt and set aside. In a large bowl, using a mixer set at high speed, beat the butter and sugar until well combined. Add the vanilla and egg whites and continue to beat until light and fluffy -- about 2 more minutes. Reduce mixer speed to low and add half the flour mixture. Beat just until flour is completely absorbed. Add the milk and beat for 1 minute. Add the remaining flour mixture and beat for 1 more minute.
Step 2
Bake the cake: Divide the batter equally among all 3 cake pans and spread evenly. Bake on the middle rack of the oven until the tops spring back when lightly touched and a tester inserted into the center of each cake layer comes out clean -- 30 to 35 minutes. Cool in the pans on a wire rack for 15 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.
Step 3
Frost the cake: Use a serrated knife to trim the mounded side of each layer to level them, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Spread the layer with 3/4 cup of our Lemon Curd recipe and place the second layer, trimmed side down, on top of the first. Spread another 3/4 cup of Lemon Curd on the second layer and top with the last cake layer. Frost the top and sides of the cake with our Fluffy Meringue Frosting and sprinkle all over with coconut. Remove paper strips and serve at room temperature. Store at room temperature for up to 4 days.
To open a fresh coconut, preheat oven to 350 degrees F. Pierce the eyeholes at one end of the coconut with a screwdriver or ice pick. Drain the coconut water and set aside for another use. The liquid should be used within 24 hours or frozen to prevent spoiling. Bake the coconut -- 20 to 30 minutes -- remove from the oven, and let cool slightly. Tap lightly with a hammer to crack the shell and loosen the meat inside. Wrap the coconut in a clean towel and place on a sturdy, hard surface. Hit the coconut hard with the hammer to break it into pieces. Unwrap and pry the white meat from the hard shell. Using a paring knife, carefully peel away the brown skin from the coconut meat. Use a vegetable peeler to shave the coconut meat. Unused coconut meat may be frozen in an airtight container.
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Chef Tips and Tricks
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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