Toasted Coconut Cake With Coconut Filling and Buttercream Recipe

Name: Toasted Coconut Cake With Coconut Filling and Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, at room temperature (for the pans), plus ½ tablespoons cold butter, cut into 12 pieces (for the cake); 2 1/4 cups cake flour, plus more for the pans; 1 cup whole milk, at room temperature; 6 large egg whites, at room temperature; 1 vanilla bean, split lengthwise, seeds scraped out and reserved; 1/2 teaspoon pure vanilla extract; 1 3/4 cups granulated sugar; 1 tablespoon plus 1 teaspoon baking powder; 1 teaspoon salt; 3/4 cup Coconut Custard, cold; 3/4 cup heavy cream, cold; 3 sticks unsalted butter, at room temperature; 1/3 cup confectioners' sugar; 3/4 cup Coconut Custard; Pinch of salt; Coconut Simple Syrup; 2 cups sweetened flaked coconut, lightly toasted, for garnish

Servings: persons

2 tablespoons unsalted butter, at room temperature (for the pans), plus ½ tablespoons cold butter, cut into 12 pieces (for the cake)
2 1/4 cups cake flour, plus more for the pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
3/4 cup Coconut Custard, cold
3/4 cup heavy cream, cold
3 sticks unsalted butter, at room temperature
1/3 cup confectioners' sugar
3/4 cup Coconut Custard
Pinch of salt
Coconut Simple Syrup
2 cups sweetened flaked coconut, lightly toasted, for garnish

1
Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper.
2
Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
3
In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt.
4
With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs.
5
Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes.
6
With the mixer on low speed, add the remaining 1/2 cup milk mixture.
7
Increase the speed to medium and beat for 30 seconds more.
8
Scrape the sides of the bowl and mix for 20 seconds longer.
9
Divide the batter evenly between the cake pans and smooth the tops with a rubber spatula.
10
Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes.
11
Cool in the pans on a baking rack for 10 minutes.
12
Run a small knife around the sides of the pans and invert the cakes onto the baking rack.
13
Remove the parchment paper and let cool completely, about 45 minutes.
14
Make the coconut filling: Combine the coconut custard and cream in a bowl and whip until soft peaks form.
15
Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes.
16
Add the coconut custard and salt; beat until the buttercream is smooth.
17
Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers.
18
Reserve one of the flat bottom layers for the top of the cake.
19
Place another one of the layers on a cardboard round, cut-side up, and brush with some of the coconut simple syrup.
20
Spoon one-third of the coconut filling onto the cake, and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake.
21
Repeat with 2 more layers.
22
Brush the cut side of the reserved cake layer with the remaining syrup.
23
Place the layer, cut-side down, on top of the cake.
24
Frost the sides and the top of the cake with the buttercream.
25
Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
26
Photograph by Yunhee Kim

1790

kcal

Calories

108

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons unsalted butter, at room temperature (for the pans), plus ½ tablespoons cold butter, cut into 12 pieces (for the cake), 2 1/4 cups cake flour, plus more for the pans, 1 cup whole milk, at room temperature, 6 large egg whites, at room temperature, and more.

Yes, Toasted Coconut Cake With Coconut Filling and Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Toasted Coconut Cake With Coconut Filling and Buttercream

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