Source(google.com.pk)
Coconut Cream Cake
Coconut Cream Cake
Ingredients
FILLING
1/2 cup
sugar
1/4 cup
cornstarch
1/8 teaspoon
table salt
4
large egg yolks
1 cup
half-and-half
1 cup
coconut milk
1 cup
sweetened flaked coconut
3 tablespoons
butter
1 teaspoon
vanilla extract
1/4 teaspoon
coconut extract
CAKE LAYERS
1 cup
butter, softened
2 cups
sugar
4
large eggs
3 cups
cake flour
1 tablespoon
baking powder
1/2 teaspoon
table salt
1/2 cup
milk
1/2 cup
coconut milk
1 teaspoon
vanilla extract
1/2 teaspoon
coconut extract
Shortening
ADDITIONAL INGREDIENTS
1 cup
heavy cream
Fluffy coconut frosting
GARNISH
Toasted coconut shavings
Preparation
1.
Prepare Filling: Whisk together first 3 ingredients in a heavy
saucepan.
2.Whisk egg yolks and next 2 ingredients in a glass bowl.
3. Gradually whisk egg mixture into sugar mixture.
4.Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble.
5.Cook, whisking constantly, 1 more minute; remove from heat.
6. Whisk flaked coconut and next 3 ingredients into sugar-egg mixture; transfer to a medium bowl.
7.Place plastic wrap directly on warm filling to prevent film from forming.
8.Let stand 30 minutes; chill 4 to 24 hours.
9. Meanwhile, prepare Cake Layers: Preheat oven to 350°.
10. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy.
11.Gradually add 2 cups sugar, beating until light and fluffy.
12. Add 4 eggs, 1 at a time,
13.Beating just until blended after each addition.
14. Stir together cake flour and next 2 ingredients in a bowl.
15. Stir together milk and 1/2 cup coconut milk in a measuring cup.
16.Add flour mixture to butter mixture alternately with milk mixture,
17.Beginning and ending with flour mixture.
18. Beat at low speed just until blended after each addition.
19.Stir in 1 tsp. vanilla and 1/2 tsp. coconut extract.
20. Spoon batter into 2 greased (with shortening) and floured 9-inch cake pans.
21. Bake at 350° for 25 to 30 minutes
22. Until a wooden pick inserted in center comes out clean.
23. Cool in pans on wire racks 10 minutes.
24.Remove from pans to wire racks,
25.Cool completely (about 1 hour).
26. Beat 1 cup heavy cream at high speed with an electric better
27.Mixer until stiff peaks form.
28.Gently fold whipped cream into chilled Filling.
29.Assemble a cake:
30.Split each layer in half horizontally with a serrated knife
31.Make 4 layers.
32.Place 1 layer, cut side up, on a serving platter; spread with 1 1/3 cups Filling.
33.Repeat with remaining
34.Cake Layers and Filling,
35.Ending with a Cake Layer, cut side down.
36.Spread top and sides of cake with Fluffy Coconut Frosting.
2.Whisk egg yolks and next 2 ingredients in a glass bowl.
3. Gradually whisk egg mixture into sugar mixture.
4.Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble.
5.Cook, whisking constantly, 1 more minute; remove from heat.
6. Whisk flaked coconut and next 3 ingredients into sugar-egg mixture; transfer to a medium bowl.
7.Place plastic wrap directly on warm filling to prevent film from forming.
8.Let stand 30 minutes; chill 4 to 24 hours.
9. Meanwhile, prepare Cake Layers: Preheat oven to 350°.
10. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy.
11.Gradually add 2 cups sugar, beating until light and fluffy.
12. Add 4 eggs, 1 at a time,
13.Beating just until blended after each addition.
14. Stir together cake flour and next 2 ingredients in a bowl.
15. Stir together milk and 1/2 cup coconut milk in a measuring cup.
16.Add flour mixture to butter mixture alternately with milk mixture,
17.Beginning and ending with flour mixture.
18. Beat at low speed just until blended after each addition.
19.Stir in 1 tsp. vanilla and 1/2 tsp. coconut extract.
20. Spoon batter into 2 greased (with shortening) and floured 9-inch cake pans.
21. Bake at 350° for 25 to 30 minutes
22. Until a wooden pick inserted in center comes out clean.
23. Cool in pans on wire racks 10 minutes.
24.Remove from pans to wire racks,
25.Cool completely (about 1 hour).
26. Beat 1 cup heavy cream at high speed with an electric better
27.Mixer until stiff peaks form.
28.Gently fold whipped cream into chilled Filling.
29.Assemble a cake:
30.Split each layer in half horizontally with a serrated knife
31.Make 4 layers.
32.Place 1 layer, cut side up, on a serving platter; spread with 1 1/3 cups Filling.
33.Repeat with remaining
34.Cake Layers and Filling,
35.Ending with a Cake Layer, cut side down.
36.Spread top and sides of cake with Fluffy Coconut Frosting.
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