Coconut Toasted Cake with Coconut Buttercream Filling

R C

By
@rosycalvin

This was a cake that I created for my parents who came from Cuba in the early 1960's. I incorporated the coconut and the custard which is VERY Cuban and threw in the rum to give it that authenticity that I believe makes this cake a winner. I know that when I make it, usually on a Saturday afternoon, it's gone by Sunday evening. Although my parents are no longer alive, when I make it, I feel the comfort.

Note: This cake has a copyright by Rosy Rios-Calvin


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Rating:

Comments:

Serves:

8

Prep:

5 Hr 35 Min

Cook:

1 Hr 5 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is one impressive looking - and tasting - cake! The coconut flavor is perfectly light and really complements the creamy icing. There are quite a few steps involved, so allow plenty of time before you plan on serving it. This one is well worth the effort!

Ingredients

TOASTED COCONUT

2 c
sweetened flaked coconut

COCONUT SIMPLE SYRUP

1 1/2 c
water
1 Tbsp
granulated sugar
3/4 c
sweetened flaked coconut

COCONUT CUSTARD

3/4 c
whole milk
3/4 c
unsweetened cream of coconut milk
1/2 sprig(s)
vanilla bean seeds, scraped
1 large
egg yolk
1/3 c
granulated sugar
3 Tbsp
cornstarch
2 tsp
coconut rum- preferably parrot bay
1/2 Tbsp
pure madagascar vanilla extract

COCONUT FILLING

3/4 c
coconut custard recipe above, cold
3/4 c
heavy whipping cream

COCONUT BUTTERCREAM

3 stick
unsalted butter, softened
1/3 c
confectioner's sugar
3/4 c
coconut custard recipe above, cold
pinch
fine sea salt

CAKE

2 Tbsp
softened butter for pans
2 1/4 c
cake flour, plus more for pans
1 c
whole milk, at room temperature
6 large
egg whites, at room temperature
1 sprig(s)
vanilla bean, split & seeds scraped
1/2 tsp
pure madagascar vanilla extract
1 3/4 c
granulated sugar
1 Tbsp
baking powder plus 1 teaspoon
1 tsp
fine sea salt
12 Tbsp
unsalted butter, cut into 12 pieces, cold

Directions Step-By-Step

1
FOR THE TOASTED COCONUT:
Preheat oven to 325 degrees F.
Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off of the oven and let the coconut sit in the oven until very dry and crunchy but not too much or they will burn, about 15 minutes longer.
2
FOR THE SIMPLE SYRUP:
Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain liquid into a saucepan, bring to boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
3
FOR THE CUSTARD:
Combine the milks and vanilla bean and seeds in a medium Teflon saucepan and bring to a simmer over low heat. Watch it so it won't burn!

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scraped the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
4
FOR THE FILLING:
Combine the custard and cream in a bowl and whip until soft peaks form.
5
FOR THE BUTTERCREAM:
Beat the butter and sugar in a stand mixer fitted with the paddle attachment, until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined ans smooth.
6
FOR THE CAKE:
1).Preheat oven to 350 degrees F. Butter and flour 2 (9x2 inch) round cake pans and line bottoms with parchment paper.

2). Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.

3). In a bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With the mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Ad all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops using a spatula.

4). Bake until a toothpick inserted into the center comes out with a few crumbs attached. 23 to 25 minutes. Cool in the pan on a baking rack for 10 minutes. Run a smooth knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper and let cool completely, about 45 minutes to an hour.
7
TO ASSEMBLE:
1).Using a long serrated knife or bakers string, slice each cake horizontally into 2 loaves. Reserve 1 of the flat bottom loaves for the top of the cake. Place another layer on cardboard round cut side up and brush with some of the coconut simple syrup.Spoon 1/3 of the coconut filling onto the cake and using a small offset spatula spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat 2 more layers. Brush the cut side of the cake layer with the remaining syrup. Place the layer cut side down on top of the cake.

2). Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the toasted coconut on the top of the cake.

ENJOY!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Hashtag: #coconut