This is not a recipe for the faint of heart. If the idea of baking makes your left eye twitch, walk away and hope that someday you’ll have dinner at my house and that I’ll make this. However, if you looove a challenge, go forth and pick out some ‘nuts.
Coconut Prep
3 coconuts, drill two of the eyes with a drill and drain the coconuts through cheesecloth over a cup(save the drained coconut water.) Bake the drained coconuts @ 375 for 15 minutes until they crack. Crack them in half with a hammer (or the kitchen floor if it can handle it. heh) Peel off the husk of the coconut with a vegetable peeler, rinse off the coconut and process it a food processor or shredder.
Boil a half cup of milk in a container and add 2 oz. of the shredded coconut. (this will be your coconut milk)
In another half cup of boiling milk add 4 oz. of the shredded coconut. (this will be your coconut cream)
Put both containers in the fridge for at least an hour. After an hour place each coconut milk mixture in a blender and puree.
Strain each mixture through cheesecloth, toss the coconut stuff left over after squeezing.
Prepare your cake pans! (two 9″ pans well greased and lined with parchment)
Cake Ingredients
2 sticks of room temperature unsalted butter (beat in mixer until fluffy, about one minute)
mix in 16 oz of sugar and beat until fluffy
In a medium bowl whisk together:
14.5 oz cake flour
1.5 t. baking powder
1 t. salt
In another bowl combine:
A half cup of the coconut milk, a half cup of the coconut cream and a teaspoon of coconut extract.
Alternate adding the flour mixture with the coconut milk mixture in three parts.
(flour-milk-flour-milk-flour-milk)
Beat 4 egg whites until stiff and glossy, mix in a third of the egg whites to lighten the batter and then gently (GENTLY!) fold in the remaining egg whites, leaving little bits of egg white fluff visible.
Distribute the batter evenly between the two pans and bake in a (hot) 350 degree oven. Bake for twenty minutes, switch the position of the pans, rotate 180 degrees and bake for another 20 minutes. Allow the cakes to cool in the pan for ten minutes and then invert onto wire racks to cool completely.
When the cakes are cooled, cut each layer in half so you have four layers. Spray each cake layer with the reserved water saved from the coconuts.
FROSTING!
In a double boiler add:
12 oz sugar
3 egg whites
1/2 t. of tartar
1/4 t. salt
1/3 c. of reserved coconut water
Beat on low with a hand mixer constantly over simmering (hot) water for one minute. Turn the mixer up on high and beat for another 5 minutes. Remove from heat and add:
1/2 t. of vanilla
1 t. of coconut extract
Beat for another minute on high.
Spread a small amount of frosting between each layer of cake and top with a bit of the shredded coconut until all four layers are stacked.
Frost the entire cake and cover with shredded coconut.
Eat. Mmm.
In case you’re new here, hi! I’m Casey, I looove to bake but am too lazy to do a full blown food blog, I don’t like to write down recipes, I just like to do them. Anyway, yeah. I’ve won a few awards for my baking and stuff. I like food. And coconut. And cake. Mmm.
making unbreakable - formerly moosh in indy. 