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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This is a great old fashioned, made from scratch BUTTER cake. I made it for a family gathering and all of my aunts want the recipe. I think the secret is the coconut milk, found in many grocery stores Asian food section. It is a very heavy cake. I made it once with coconut milk and butter and another time with vegetable oil and regular milk. You cannot even compare the 2! Ingredients:
3 1/2 cups all-purpose flour |
3 1/4 teaspoons baking powder |
3/4 teaspoon salt |
1 cup unsalted butter, softened |
2 cups granulated sugar |
6 egg whites |
1 -2 teaspoon coconut extract |
1 cup light coconut milk |
1/2 cup prepared lemon curd or 1/2 cup orange marmalade or 1/2 cup raspberry preserves |
1 (8 ounce) package cream cheese |
1/4 cup unsalted butter, softened |
16 ounces confectioners' sugar |
1 teaspoon coconut extract |
1 3/4 cups shredded coconut |
1 pint fresh raspberries or 1 pint blueberries or 1 pint lemons or 1 pint orange zest |
Directions:
1. Heat oven to 350 degrees. Coat three 8-inch round cake pans with nonstick cooking spray and dust with flour. Set aside.
2. In a medium bowl combine flour, salt and baking powder. Set aside.
3. With mixer on medium speed, beat butter and granulated sugar until light and fluffy in a large bowl. Mix in coconut milk, and extract. Add flour mixture a little at a time until incorporated. Batter will be VERY heavy. Set aside.
4. In a 3rd bowl, using clean dry beaters, beat egg whites on high speed until soft peaks form. Fold egg whites into batter with a spatula until no egg whites remain. The batter should now be the consistency of cake batter.
5. Pour into prepared pans and bake for 40 minute or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes then remove from pan and cool completely.
6. Frosting:.
7. In a large bowl beat cream cheese and butter until smooth. Add confectioners' sugar and coconut extract and mix on low speed until smooth.
8. Assembly:.
9. Place one layer on pedestal. Spread with 1/4 cup of desired filling. Top with 2nd layer and the remaining filling. Top with last layer. Secure with skewers. Spread frosting on side and top of cake.
10. Press a handful of coconut gently into side of cake. With remaining coconut, sprinkle on top of cake and chill. Garnish with raspberries etc.
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