I’ve always loved Easter. Before Jon and I got married, I made him dye Easter eggs and made a little basket of treats for the two of us. So, now that we’re a family of four, we have even more fun going into the holidays. The boys had a great time in an egg hunt last weekend, and we are looking forward to dying eggs tomorrow. One of the things that really makes my Easter table special is this coconut cake. I’ve been doing it the whole time I’ve made him dye eggs, and he’s never let me down. Cook’s Illustrated is like that.
The only thing I had about the recipe was the frosting, too sweet for my taste. So, I changed things up a bit and went with a coconut buttercream instead. I think it has a little more depth of flavor, and it stays a little better under the pressure of all that delicious coconut stacked on top. The cake gets a heavy dose of coconut flavor with the addition of coconut cream (leftovers make fabulous piña coladas) and coconut extract. I also used those two ingredients in the frosting, and it really went well.
Have a happy and blessed vacation, and we hope the Easter bunny leaves you with plenty of chocolate. Enough that your younger brother can’t steal something from your basket and you don’t care. Happy Easter to all!
Coconut
cake For the cake:1 large egg5 large egg whites3/4 cup coconut cream1/4 cup whey1 teaspoon vanilla extract1 teaspoon coconut extract2 1/4 cups cake flour, sifted1 cup granulated sugar1 tablespoon baking powder3/4 teaspoon salt12 tablespoons unsalted butter, cut into 12 pieces, softened, but still cold 2 cups sweetened sweetened shredded coconut
For
the glaze:
1 cup butter (2 bars) softened5 cups confectionery sugar, sifted1 tablespoon vanilla extract1 teaspoon coconut extract1/4 cup coconut cream 1/4 milk or
Cake: Set the oven rack to the medium-low position and heat the oven to 325 degrees. Grease two round 9-inch cake pans with butter and sprinkle with flour. Beat the egg whites and whole egg in a large measuring cup with a fork to match. Add coconut cream, buttermilk, vanilla and coconut extract and whisk with fork until well combined.
Combine flour, sugar, baking powder and salt in the bowl of a stand-up mixer equipped with the paddle attachment. Mix at the lowest speed to combine, about 30 seconds. With the mixer still running at the lowest speed, add butter 1 piece at a time, then beat until the mixture resembles coarse flour, with pieces of butter no larger than small peas, 2-2 1/2 minutes.
With the mixer still running, add half of the liquid ingredients. Increase the speed to medium-high and beat until it is light and fluffy, about 45 seconds. With the mixer still running, add the remaining liquid mixture in a constant flow (this should take about 15 seconds). Stop the mixer and scrape the bowl with a rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (The mass will be thick.)
Divide the dough between the cake pans and level with an offset or rubber spatula. Bake until golden brown. The cakes are separated from the sides of the pans, and the toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Cool the cakes in pans on wire racks for about 10 minutes, then loosen the cakes on the sides of the pans with a peeling knife, reverse the cakes on the racks, and then turn them upwards again. Cool to room temperature.
For the frosting, add butter and extracts to the mixing bowl. Cream on medium speed until combined and rinsed, scraping the bowl and popsicle as needed. Add powdered sugar, milk, and coconut cream. Mix until light and creamy; Add an additional milk if necessary for the desired consistency.
To assemble, place 1 layer on a flat plate, with the top facing down and spread it with frosting. Place the second layer on top, top up, and freeze the top and sides. To decorate the cake, sprinkle the top with coconut and press slightly more coconut on the sides. Serve at room temperature.
Source: Highly adapted from Cook’s Illustrated’s New Best Recipe
