Tuesday, April 12, 2011
Slowly but surely, I'm making changes to my blog. A new banner, you can now subscribe to new posts, and google translator (for you Flo!). I plan to change up the images, in the banner, every season. What do you think?
To celebrate that I finally made some changes, I made a very labour intensive cake! I guess it's not too bad but, if you make it, set aside a good amount of time....like an entire day (probably just me). It's worth it though. Delicious.
Coconut Cream Cake
1 1/3 cups fresh shredded coconut*
* to make shredded coconut, pierce softest eye with metal skewer (I used my awl) and drain out liquid. Bake whole coconut on rimmed baking sheet in a 400f/200c oven for 15 minutes. Remove from oven. Break shell with hammer (loved this bit). Using point of a very sharp and strong knife, pry out flesh. Pare off husk and cut into 2-3 inch pieces. Using a vegetable peeler shave edges off coconut. Arrange in a single layer on a wire rack until dry and slightly cured, about 24 hours.
1/2 cup softened unsalted butter
1 1/3 cups sugar
2 teaspoons vanilla
2 1/3 cups sifted cake and pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
Coconut pastry cream:
2 cups milk
1/2 cup sugar
1/4 cup all purpose flour
2 teaspoons cornstarch
4 teaspoons butter
1/2 teaspoon coconut extract
1/2 cup softened unsalted butter
2 1/2 cups icing sugar
1/3 cup whipping cream
Ok, here we go....
Grease sides of two 8" round cake pans, and line bottoms with parchment paper. Set aside.
To make the cake: In a large bowl, beat butter and sugar together until fluffy. Add eggs, one at a time, then vanilla. In another bowl, whisk together flour, baking powder and salt. Stir dry mix into butter mixture alternately with milk, making three additions of dry ingredients and two of milk. Divide batter between cake pans, spreading evenly. Tap pans gently on work surface to remove any air bubbles.
Bake in centre of oven at 350f/180c for about 25 minutes, or until a skewer inserted in centre, comes out clean. Let cool for 10 minutes in pans, then turn out onto wire racks to cool completely.
Coconut Pastry Cream: in a saucepan, heat milk until bubbles form around the edge. Meanwhile, in a bowl whisk together eggs, sugar, flour and cornstarch until smooth. Gradually add milk. Return to saucepan over medium heat, whisking, until just bubbly, about 5 minutes. Reduce heat and simmer gently, whisking all the while, until thick enough to mound on spoon, about 2 minutes. Remove from heat and stir in butter and coconut extract. Scrape into bowl and cover with plastic wrap (directly on surface of cream). Refrigerate until firm, about 3 hours.
Icing: in a bowl, beat butter until fluffy. Alternately beat in sugar and cream, making 3 additions of sugar and two of cream.
To assemble: Cut cakes in half, horizontally (this made me nervous!). Place one bottom half and plate and spread with one third of the pastry cream. Top with one top half, then spread half the remaining cream on top. Top with remaining top half layer, and spread with remaining cream. Top with remaining bottom half, bottom side up!
Spread a thin coat of icing all over top and sides of layered cake. Refrigerate until firm, about 30 minutes. Spread with remaining icing. Press small handfuls of coconut onto icing to cover cake, gathering and reapplying any that doesn't adhere.
There it is. If you make this cake, please let me know how it turns out!
By the way, I did a guest post today over at Good Good. There are several guest posts by a variety of bloggers and it's all about summer. Ahh, summer.
Thanks for stopping by! Have a great day. Back soon.