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Continued: Recipe: Coconut cake

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  • Last update: April 16, 2014 - 1:19 PM

1 (13.5- to 14-oz.) can coconut milk (not low-fat or lite)

1 1/4 c. milk, or enough to equal 3 cups with the coconut milk

• 1/2 tsp. vanilla

Directions

In a small bowl, whisk together the egg yolks; set aside.

In a medium saucepan, stir together the cornstarch, sugar and salt. Open the can of coconut milk, taking care to open the end indicated on the can (because the solids will have settled), then pour into a 4-cup measure and whisk to recombine the liquids and solids. Add milk to equal 3 cups and whisk together.

Whisk the milk mixture into the cornstarch and, stirring constantly, bring to a boil over medium heat and boil for 1 minute. Remove from heat. Tip about ½ cup of the hot mixture into the yolks, whisking briskly so the eggs warm without forming lumps.

Return the saucepan to the heat and whisk in the yolk mixture, stirring at a boil for another minute. Remove from heat, stir in the vanilla extract, then pour into a bowl. Let cool for 10 minutes, then stir. Cover with plastic wrap and refrigerate until cool.

Whipped Cream Frosting √

Makes about 5 cups (enough for 2-layer cake).

Note: From Kim Ode.

• 2 c. heavy whipping cream

• 1/4 c. powdered sugar

Directions

Whip the cream with the powdered sugar to stiff peaks.

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    Wednesday April 16, 2014

    A beloved recipe for coconut cake gets a makeover, resulting in better flavor with less fuss, while still delivering what made it memorable.

  • Coconut cake.] JIM GEHRZ ‘Ä¢ jgehrz@startribune.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.

  • 1. Canned coconut milk separates into solid and liquid, so don’t be surprised when you open the can. 2. Whisk the coconut milk and milk before adding to the cornstarch mixture. 3. Warm the egg yolks by whisking in some of the hot coconut milk mixture. 4. Whisk the warmed yolks back into the saucepan and boil 1 more minute. 5. With a serrated knife, split each cake layer. 6. Spread cooled custard between each layer. 7. Frost with whipped cream. 8. Garnish by dropping toasted coconut into a “slot” made with your hand and press gently to adhere.

  • Coconut cake.] JIM GEHRZ ‚Ä¢ jgehrz@startribune.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.] JIM GEHRZ ‚Ä¢ jgehrz@startribune.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.] JIM GEHRZ ‚Ä¢ jgehrz@startribune.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.] JIM GEHRZ ‚Ä¢ jgehrz@startribune.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.] JIM GEHRZ ‚Ä¢ jgehrz@startribune.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.] JIM GEHRZ ‚Ä¢ jgehrz@startribune.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.

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