If you’ve spent some time with us in south Florida, I have no doubt asked you to try the Coconut Cake while catching up over rum drinks……Here's how to make it.
The Sponge:
3 Cups Cake flour, Sifted
3 Teaspoons Baking powder
1/4 Teaspoon Salt
1 Cup Unsalted butter, Softened
2 Cups Granulated Sugar
4 Each Large eggs, Room temperature
1 1/2 Teaspoons Vanilla extract
1 Cup Whole milk
1 Batch Coconut frosting, See recipe below
Steps:
1. Butter, and Flour 3 each nine inch cake pans
2. Sift together the cake flour, baking powder, and salt. In a large bowl, cream the butter until fluffy. Add the sugar gradually, beating until creamy. Beat in the eggs, one at a time, then the vanilla extract. Add to flour mixture alternating with the milk in four or five additions. Make sure to begin and end with a flour addition making sure you fold ingredients gently.
3. Pour the batter into the prepared pans. Stagger the pans on one or two oven racks set in the center of the oven making sure that no pan is directly over another and that the pans do not touch each other or the oven walls.
4. Bake 25 to 30 minutes, until a pick inserted in the center comes out moist but with no batter clinging. Cool in the pans 10 minutes. Turn out onto wire racks and allow to cool completely.
5. Prepare coconut frosting recipe.
6. Frost and stack the layers, pressing in as much coconut as will cling easily before stacking. Frost the top and sides and press remaining coconut on the top and around the cake.
7. Let the cake stand two to three hours before slicing.
Coconut Frosting:
2 Each Fresh coconuts, Roasted, scrape meat, and shred
1 Cup Water
1/2 Teaspoon Distilled white vinegar
2 Cups Granulated sugar
4 Each Egg whites, Room temperature
20 Each Marshmallows, Regular size (large)
1 Teaspoon Vanilla extract
1 Teaspoon Coconut Flavored Rum
1. Cut marshmallows with a pair of scissors, and reserve making sure to keep them moist.
2. Combine the water and distilled vinegar in a heavy saucepan bring to a boil, stir in the sugar until dissolved, cover, and boil for two minutes to melt the crystals on the side of the pan; uncover and boil without stirring over moderate heat until the syrup creates a 4 inch thread when poured from a spoon (238 degrees on a candy thermometer).
3. In a large bowl, beat egg whites until stiff don't let dry. Pour the hot syrup in a thin stream over the egg whites, beating constantly. Add the marshmallows, a few pieces at a time, while beating in the syrup, until all are used
4. Add vanilla extract and continue to beat until cool and thick enough to spread. Reserve for service
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