Coconut cake.] JIM GEHRZ ‘Ä¢ email@example.com / Minneapolis, MN / April 4, 2014 / 1:00 PM BACKGROUND INFORMATION: Reporter Kim Ode bakes a coconut cake for Baking Central, complete with step-by-step photos showing the making of batter and custard, assembling and decorating.
Coconut cake √
Serves 12 to 16 (makes two 8-inch cakes).
Note: This recipe calls for 8 eggs, divided, with 4 yolks in the cake, and the remaining 4 in the custard. Coconut milk is found in the Asian foods aisle at the supermarket. This recipe should be made 1 to 2 days in advance. Don’t want to make a layer cake? The batter could be prepared in a 9- by 13-inch pan, as well. From Kim Ode.
• 8 eggs, separated
• 1 tsp. vanilla extract
• 1 tsp. coconut extract
• 1 c. cake flour
• 1/4 tsp. salt
• 1/2 tsp. cream of tartar
• 1 1/4 c. sugar
• 2 c. coconut flakes or chips, sweetened or unsweetened
• Coconut Custard (see recipe)
• Whipped Cream Frosting (see recipe)
Preheat oven to 325 degrees and place rack in center position. Using 2 (8- or 9-inch) round pans, cut and fit 2 rounds of parchment paper. Spray paper with cooking spray.
Separate the 8 eggs, placing all the whites in a large bowl and placing 4 yolks each in two small bowls. Set 1 bowl of yolks aside for the custard.
Add vanilla and coconut extracts to remaining bowl of yolks and whisk together. Set aside. In another bowl, whisk together the flour and salt until airy and free of lumps. (You can also use a sifter.) Set aside.
With a mixer, beat together egg whites and cream of tartar on medium speed until frothy, then slowly begin adding the sugar, a spoonful at a time. Increase the speed and beat until the whites hold a soft peak when beaters are lifted. With a spatula, fold the egg yolks into the whites, then fold in the flour, scraping and lifting from the bottom of the bowl, being careful to deflate the whites as little as possible, until no streaks of dry flour remain.