Coconut Cream Cake

10-12 servings

 

coconut-custard filling:

 

3 large eggs

3/4 cup all purpose flour

3/4 cup sigar

4 cups of half and half

4 cups of sweetened flaked coconut

1 vanilla bean, split lengthwise

1/4 cup of butter

 

cake:

nonstick vegetable oil spray

3 cups all purpose flour

1 TB baking powder

3/4 tsp salt

2 cups of sugar

1 cup of usalted butter (room temperature)

2 tsp vanilla extract

1 14 oz. can unsweetened coconut milk

 

Buttercream:

 

1 cup heavy whipping cream

1 large egg yolk

2 tsp vanilla extract

1 1/2 tsp cornstarch

1 cup unsalted butter (room temp.)

 

4 cups of sweetened flaked coconut, toasted.

 

For coconut-custard filling: beat eggs. flour, and sugar in large bowl. place half and hald and coconut in heavy saucepan. scrape seeds from vaniila bean into pan; add bean. bring to simmer over medium heat, stirring occasionally. gradually whisk coconut mixtre into the egg mixture. return to pan. whisk over medium heat until mixture boils, about 6 mins. remove from heat. discard bean. whisk in butter. transfer to large bowl; press plastic wrap onto surface and chill until cold, at elast 3 hours. (do ahead: can be made 1 day ahead and kept chilled).

 

For cake: preheat oven to 350. spray three 8 inch cake pans with non stick spray. line bottoms of pan with parchment. spray parchment. sift flower, baking powder, and salt in medium bowl. beat sugar and butter in large bowl until creamy bout 5 mins. add eggs 1 at a time, blending well after each addition. beat vanilla. add flour mixture in 3 addditions alternatively with coconut milk in 2 additions. divide batter among pans, smooth tops.

 

bake cake until tester inserted in center comes out clean, about 25 mins. cool cakes in pan on racks 5 mins. turn cakes onto racks, cool ompletely.

using a serrated knife, cut each cake horizontally in half. place cake halves on baking sheets in single layer and freeze for one hour before assembly.

 

For buttercream:

 

whisk first 4 ingredients in heavy small saucepan. cook over medium heat until mixture begins to boil. transfer to small bowl; and cover and choll until cold, about 2 hours.

 

using electric mixer, beat butter, sugar, and salt in large bowl until fluffy, about 7 mins. gradually beat in cold vanilla base until smooth.

 

place 1 cake round on plate. spread 1 cup filling over. repeat with 4 more cale layers and remaining filling, pressing to adhere. spread buttercram over sides and top of cake.

 

press toasted coconut on tops and sides of cake to cover.

this is supposed to be a great recipe as well.

 

 

TROPICAL CARROT CAKE WITH COCONUT CREAM CHEESE FROSTING

 

Cake

2 1/3 cups sifted all purpose flour (sifted, then measured)

1 cup sweetened flaked coconut

1 cup dry-roasted macadamia nuts

3/4 cup chopped crystallized ginger

3 1/2 teaspoons ground cinnamon

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 cups sugar

1 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups finely grated peeled carrots

2 8-ounce cans crushed pineapple in its own juice, well drained

 

Frosting

3 8-ounce packages Philadelphia-brand cream cheese, room temperature

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2 cups powdered sugar

3/4 cup canned sweetened cream of coconut (such as Coco López)

1 teaspoon vanilla extract

1/2 teaspoon (scant) coconut extract

 

14 whole dry-roasted macadamia nuts

1/4 cup chopped crystallized ginger

 

 

 

 

For cake:

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

 

Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

 

For frosting:

Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.

 

Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

 

Makes 8 to 10 servings.

Bon Appétit

April 2003

 

91% would make

this recipe again

MrsGunsmith from Riverton, Utah on 07/17/06

 

This was a delightlyful receipe and one that my "Martha Stewart" like sister who helped me over the phone to explain what some of the ingrediants was about. It was the $80 cake receipe made by a wife of a gunsmith (me) and according my 3 kids and husband, it hit the bulls-eye target with all cylinders loaded as a bang up fantastic do it again cake!

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cdowning23 from Birmingham, AL on 07/06/06

 

Absolutely the best! I reduced the cinnamon to 11/2t added 1/2 t nutmeg and 1/8 cloves which really enhanced the flavor. I baked the cake in a 9x13 pan and halved the icing.

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jewelieen from Long Beach, CA on 05/23/06

 

I have made this recipe a few times and everyone loves it. The only modification I made was instead of draining the pineapple juice I left it in for one can. It made the cake more moist. I also used only 1/4 cup of powdered in the frosting instead of 2 cups. I felt that it was too sweet.

ooohhh - i can't wait to make (ummmm ... read: eat) this!

im kind of bummed...this year, i did not do holiday cookies because i am working like 12 hours a day...and no one at my office is bringining yummies either...so annoying!!

I just hope I can find the time to make SOMETHING! Even though Paul and I have been together for 3+ years, this is the first Christmas we'll be spending together.

really? that is so exciting!! i wish i had more time to cook and bake

Since my parents are divorced, and in 2 different states, I am always running here or there. And Paul's family is very, VERY close, and they're all so close geographically - so the thought of him spending the holidays away from them is not an option this year. Once we're married, we'll have to compromise a little, it will be tough for him!

you know, steve always spent t-day and x-mas with his family, but he was actually relieved not to this year for t-day...my family is close so no travelling and he really liked that...we will do x-mas with his folks though.

also, he wants us to start our own traditions.

ps. i just made choco chip cookies...hmmmm...

I was planning on making suger cookies for christmas but all the freakin stores are sold out of the mix, and I don't do cookies from scratch.. :-)

Sugar cookies would be easy! I have a killer Pumpkin Bar recipe - but it's one of the messiest things I've ever made! Worth it though!