Coconut Cake –( Serves 8 individual cakes)
Ingredients
Cake 1 2 / 3 cup Butter 3 cups Sugar 2 ½ cups Egg Whites 3 cups Cake Flour
1 / 8 cup Baking Powder 2 tsp. Salt 2 tsp. Vanilla 2 ¼ cups Coconut Milk
Pastry Cream 2 Egg Yolks 1 Whole Egg ¼ cup Sugar ¼ cup Corn Starch
1 / 3 cup Sugar
1 ¾ cup Whole Milk 1 Vanila Bean 2 Tbs. Butter
Preparation
Cake Preheat oven to 350 º F Spray one 11x16 cookie sheet and line it with parchment paper. Set aside. Beat the butter and sugar together until light and fluffy using a paddle attachment on a stand mixer. Slowly add in the egg whites while mixing on low speed. Add the dry ingredients. Add the vanilla and the coconut milk. Scrape the bowl with a rubber spatula to ensure everything is mixed evenly. Pour the mixture into a cookie sheet. Bake for 20-25 minutes until light golden in colour.
Pastry Cream In a medium bowl, whisk together the egg yolks, egg and first measure of sugar. In a separate bowl whisk the corn starch and the second measure of sugar together. Set aside. In a saucepan combine the milk and vanilla bean, then bring to a boil. While the milk is coming to a boil, whisk the egg mixture with the corn starch mixture.
Butter Cream 4 Egg Whites 1 cup Sugar 1 lb. Unsalted Butter( soft) ¼ tsp. Vanilla Extract Kosher Salt to taste
Once the milk comes to a boil, temper the milk and egg mixture by slowly adding some milk to the eggs while whisking. Once you have the milk tempered with the eggs, return the mixture to the saucepan and cook on low heat while stirring constantly. Cook until a thick pudding comes together. Transfer the pudding to a mixing bowl with a paddle attachment then add the butter. When the mix has cooled the pastry cream is ready to use.
Garnish 2 cups Desiccated Coconut 1 Golden Edible Leaf( Optional)
Butter Cream Prepare a double boiler. In the top of the double boiler, whisk the egg whites with the sugar and salt. Keep this mixture on the double boiler until the sugar dissolves. Transfer to a standing mixer fitted with a whip attachment and whip on high speed until stiff peaks form. While machine is running, gradually add the butter and mix until smooth. The mixture will break and come back together smooth. Add the vanilla and mix to incorporate. Set aside until ready to use.
Assembly
Cut out the cake with a ring cutter to the desired circumference. You will need three ring cut outs per serving. Using a spatula, spread the pastry cream between each layer of cake creating small individual cakes that have 3 layers of cake and 2 layers of pastry cream. Let the cakes rest in the refrigerator until chilled; about a half hour. Using a small off-set spatula, ice the cakes with the buttercream until smooth. Roll the cakes in desiccated coconut, place the Golden Edible Leaf as shown and serve.
Recipe by Dana Iannelli
64 Destination Golf. TRAVEL