Zutaten für America's Test Kitchen Coconut Layer Cake
- 2 large whole eggs
- 6 large egg whites
- 2 (13.5 ounce) cans cream of coconut
- 1/2 cup water
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons coconut extract
- (recipe uses 2 1/2 cups all-purpose flour)
- 4 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt plus a pinch
- 1 cup shredded sweetened coconut
- 2 cups (4 sticks) unsalted butter
- 1 teaspoon salt plus a pinch
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Zubereitung von America's Test Kitchen Coconut Layer Cake
- Adjust oven rack to lower-middle position and heat oven to 325°F (160°C).
- Grease and flour two 9-inch round cake pans.
- In a large measuring cup, whisk together 2 large egg whites and 2 large whole eggs.
- Add 1 (13.5 ounce) can of cream of coconut, 1/2 cup water, 1 teaspoon vanilla extract, and 1/2 teaspoon coconut extract. Whisk until well combined.
- In a stand mixer fitted with the paddle attachment, whisk together 2 1/2 cups all-purpose flour, 2 1/2 cups granulated sugar, 4 teaspoons baking powder, and 1 teaspoon salt.
- With the mixer on low speed, gradually add 1 cup (2 sticks) unsalted butter, one piece at a time, mixing until the mixture resembles coarse crumbs.
- With the mixer still running on low speed, add 1 cup of the wet coconut mixture.
- Increase speed to medium-high and beat until light and fluffy (about 45 seconds).
- With the mixer running, gradually add the remaining 1 cup of wet coconut mixture.
- Stop the mixer, scrape down the bowl, and beat on medium-high speed for 15 seconds.
- Divide batter evenly between the prepared cake pans.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean and the cakes pull away from the sides of the pans.
- Do not turn off the oven.
- Let cakes cool in pans on wire racks for 10 minutes.
- Run a paring knife around the edges of the cakes, invert onto racks, and then re-invert to cool completely.
- While cakes are cooling, spread 1 cup shredded sweetened coconut on a rimmed baking sheet.
- Toast in the oven (still at 325°F) for 15-20 minutes, stirring 2-3 times, until golden brown and white shreds are mixed.
- Let toasted coconut cool completely.
- For the buttercream frosting: In a heatproof bowl, whisk together 4 large egg whites, 1 1/2 cups granulated sugar, and a pinch of salt.
- Set the bowl over a saucepan of barely simmering water (1 1/2 inches of water).
- Whisk constantly until the mixture is opaque, warm to the touch, and registers 120°F (49°C) on an instant-read thermometer (about 2 minutes).
- Transfer the bowl to a stand mixer fitted with the whisk attachment.
- Beat on high speed until barely warm, glossy, and sticky (about 7 minutes).
- Reduce speed to medium-high and add 1 cup (2 sticks) unsalted butter, one piece at a time.
- Beat in 1 (13.5 ounce) can cream of coconut, 1 teaspoon coconut extract, and 1 teaspoon vanilla extract.
- Stop the mixer, scrape down the bowl, and beat on medium-high speed until well combined (about 1 minute).
- To assemble: Cut each cake layer in half horizontally.
- Place a dollop of frosting on a cardboard round. Top with a cake layer.
- Frost the top with a generous amount of frosting, spreading to the edges.
- Repeat with remaining layers.
- Frost the sides of the cake, using an icing spatula to create a smooth finish.
- Sprinkle the top and sides with the toasted coconut flakes.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
213g
Fat
178g
Carbs
25g
