Coconut Layer Cake

A triumvirate of coconut products puts maximum coconut flavor in this
classic,
tender cake Too often, a coconut cake is just plain white cake with
coconut
frosting and lacks real coconut flavor throughout.
The goal is a dreamy, light cake, moist and tender, with a creamy
frosting--all
perfumed with coconut essence.
This cake recipes includes coconut extract, cream of coconut, and
sweetened
shredded coconut in the cake and the buttercream icing.

Coconut Layer Cake

Makes one 9-inch, 4-layer cake, serving 8 to 10

Cream of coconut is often found in the soda and drink-mix aisle in the
grocery store. One 15-ounce can is enough for both the cake and the
buttercream; make sure to stir it well before using because it separates
upon standing.

Cake
1 large egg plus 5 large egg whites 3/4 cup cream of coconut
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 1/4 cups (9 ounces) cake flour, sifted
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces,
softened, but
still cool
2 cups packed (about 8 ounces) sweetened shredded coconut


Buttercream

4 large egg whites
1 cup sugar
Pinch salt
1 pound (4 sticks) unsalted butter, each stick cut into 6 pieces,
softened, but
still cool
1/4 cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract

For The Cake: Adjust oven rack to lower-middle position and heat oven to
325 degrees. Grease two 9-inch round cake pans with shortening and dust
with flour. Beat egg whites and whole egg in large measuring cup with fork
to combine. Add cream of coconut, water, vanilla, and coconut extract and
beat with fork until thoroughly combined. Combine flour, sugar, baking
powder, and salt in bowl of standing mixer fitted with paddle attachment.
Mix on lowest speed to combine, about 30 seconds. 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. With mixer still running, add 1 cup liquid. Increase speed to
medium-high and beat until light and fluffy, about 45 seconds. With mixer
still running, add remaining 1 cup liquid in steady stream (this should
take about 15 seconds). Stop mixer and scrape down bowl with rubber
spatula, then beat at medium-high speed to combine, about 15 seconds.
(Batter will be thick.) Divide batter between cake pans and level with
offset or rubber spatula. 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 (rotate cakes after about 20 minutes). Do not turn
off oven. 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; cool to room temperature. To toast the coconut: While cakes are
cooling, spread shredded coconut on rimmed baking sheet; toast in oven
until shreds are a mix of golden brown and white, about 15 to 20 minutes,
stirring 2 or 3 times. Cool to room temperature.

For The Buttercream: Combine whites, sugar, and salt in bowl of standing
mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering
water. Whisk constantly until mixture is opaque and warm to the touch and
registers about 120 degrees on an instant-read thermometer, about 2
minutes. Transfer bowl to mixer and beat whites on high speed with whisk
attachment until barely warm (about 80 degrees) and whites are glossy and
sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1
piece at a time. Beat in cream of coconut and coconut and vanilla
extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat
at medium-high speed until well-combined, about 1 minute.

To Assemble Cake: Frost each layer and stack. Frost top. Cut into slices
and serve. (Wrap leftover cake in plastic and refrigerate; bring to room
temperature before serving.)


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