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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Most of the desserts enjoyed on our recent cruise were so lovely to look at & even better to eat that I was surprised to discover that this spec occasion recipe from *Carnival Creations* by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) starts w/a boxed cake mix & is all about the presentation (which I confess I altered slightly). (Times were estimated. Cooling time is not included & cooking time does not include time to bake the cake per pkg directions.) *Enjoy* ! Ingredients:
1 (18 1/4 ounce) box white cake mix |
3/4 teaspoon coconut extract |
1/2 cup sugar |
2 egg whites |
1 cup unsalted butter (softened) |
1/4 teaspoon vanilla |
2 teaspoons coconut extract |
8 ounces shredded coconut (toasted) |
4 ounces semisweet chocolate (melted) |
12 vanilla wafers (divided per prep) |
Directions:
1. For Cake: Preheat oven to 350°F.
2. Grease & flour 3 (9-inch) rd baking pans. Prepare cake mix according to pkg directions, adding 3/4 tsp coconut extract.
3. Pour batter into prepared pans & bake according to pkg directions, but baking time should be reduced due to dividing the batter into 3 separate pans. Cool 10 min, remove from pans & cool completely on wire racks.
4. For Coconut Buttercream Frosting:.
5. In a sml mixer bowl, combine sugar & egg whites. Place over simmering water, but do not allow water temp to exceed 120 degrees.
6. Whisk whites till sugar is dissolved & remove from heat. Beat at high-speed till stiff peaks form & mixture has cooled.
7. Using med-speed, gradually beat in butter + vanilla & cont beating till mixture is smooth & fluffy. Fold in 2 tsp coconut extract. Remove about 2 tbsp & put aside to use for garnish.
8. To Decorate Cake:.
9. Place 1 cake layer on serving plate. Spread w/buttercream frosting & repeat process w/2nd cake layer. Top w/3rd cake layer. Spread remaining buttercream frosting on sides & top of cake.
10. Drizzle melted chocolate over top of cake.
11. Crush 8 vanilla wafers, combine w/8 oz shredded/toasted coconut & coat sides of cake w/mixture.
12. Using the reserved buttercream frosting, pipe 12 sml rosettes on top of cake just inside the edges. Crush last 4 vanilla wafers & lightly sprinkle a dusting of crumbs atop ea rosette. Refrigerate till ready to cut & serve.
13. NOTE: Except for a cpl of minor chgs, I pretty much entered this recipe as written ~ but I have to admit I would be sorely tempted to use my favorite non-cook buttercream frosting recipe & get on w/decorating the cake as directed. I enjoy taking extra care for recipes, but I allow my practical side to overrule such time extravagances. :-).
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