Back to Baking by Anna Olson

Back to Baking by Anna Olson

Author:Anna Olson
Language: eng
Format: epub
Tags: ebook, book
ISBN: 9781770501751
Publisher: Whitecap Books Ltd.
Published: 2011-11-01T04:00:00+00:00


classic cakes

Coconut Cake With Seven-Minute Frosting

• Makes one 8-inch (20 cm), 2-layer cake | Serves 10 to 12 •

This moist cake is sort of like vanilla cake with attitude. The use of coconut milk adds a nice and natural coconut richness, without being too overwhelmingly tropical.

½ cup (125 mL) unsalted butter, at room temperature

1 cup (250 mL) sugar

4 eggs, at room temperature, separated

2 tsp (10 mL) vanilla extract

1 tsp (5 mL) finely grated lemon zest

2 cups (500 mL) all-purpose flour

1 Tbsp (15 mL) baking powder

½ tsp (2 mL) salt

2/3 cup (160 mL) coconut milk

2/3 cup (160 mL) sweetened, flaked coconut, lightly toasted

½ tsp (2 mL) cream of tartar

1 recipe Seven-Minute Frosting (recipe follows)

1 cup (250 mL) flaked, sweetened coconut, for garnish

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) cake pans, tapping out any excess flour, then line the bottom of each pan with parchment paper.

Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and ¾ cup (185 mL) of the sugar until light and fluffy. Add the egg yolks, beating well and scraping the bowl. Beat in the vanilla and lemon zest.

In a separate bowl, sift the flour, baking powder, and salt. Add to the butter mixture in 3 additions, blending on low speed and alternating with the coconut milk. Stir in the toasted coconut. The batter will be quite dense.

In a separate or cleaned bowl, whip the egg whites with the cream of tartar until they are foamy, then slowly pour in the remaining ¼ cup (60 mL) of sugar while whipping the whites to a soft peak. Fold half of the whites into the cake batter until not quite fully incorporated, then fold in the remaining whites until evenly incorporated.

Scrape the batter into the prepared pans and spread evenly. Bake the cakes for 25 to 30 minutes, until a tester inserted in the centre of the cake comes out clean.

Cool the cakes in the pans for 20 minutes, then turn the cakes out to cool completely before frosting with the Seven-Minute Frosting. Frost the cake layers with an offset spatula, making swirls as you go. Press the coconut onto the sides of the cake and let the cake set, uncovered, for 1 hour. The cake will keep, well covered, at room temperature for up to 3 days.



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