September 3, 2010


Blue ribbon Coconut Layer Cake (Patrick Evans, 9/02/10, KARE11)

Bonnie Burton brought her prize winning coconut layer cake to the KARE barn. The Minnetonka baker took 1st place in the 2010 Minnesota State Fair King Arthur Flour "Great Cake Contest"

1 large egg
5 large egg whites
3/4 cup cream of coconut
1/4 cup water
1 tsp vanilla extract
1 tsp coconut extract
2 1/4 cups cake flour (9 ounces), sifted
1 cup granulated sugar
1 Tbsp baking powder
3/4 tsp table salt
12 Tbsp unsalted butter (1 1/2 sticks), cut into 12 pieces, softened
2 cups packed sweetened shredded coconut
4 large egg whites
1 cup granulated sugar
1 lb unsalted butter (4 sticks), cut into 24 pieces, slightly softened
1/4 cup cream of coconut
1 tsp coconut extract
1 tsp vanilla extract

Cake: Preheat oven to 325 degrees. Grease and flour two 9-inch round cake pans. Beat egg and egg whites in small bowl 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, 2 to 2 1/2 minutes. With mixer still running, add 1/2 the 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. Scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. 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.

Do not turn off oven. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with knife, invert cakes onto racks and then re-invert; cool to room temperature. 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.

Buttercream Frosting: Combine egg whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing simmering water. Whisk constantly until mixture is opaque 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, scraping bowl as needed. Continue to beat at medium-high speed until well-combined.

Assembly: Slice each layer in 1/2 horizontally, so each cake forms two layers. Frost cake, putting frosting between each layer. Frost top and sides with Buttercream and sprinkle top with toasted coconut. Press coconut onto the sides. Makes one 9-inch, 4-layer cake.

Posted by Orrin Judd at September 3, 2010 2:14 PM
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