Monday, December 9, 2013

Delicious Coconut Cake Recipe

The days are getting shorter and colder. It is time to indulge! I found this recipe on the Country Living website. Although the website suggested this cake as a wonderful Christmas dinner dessert, I believe that it can be enjoyed on any cold day, especially when it is cold, dark and raining. The cake is very rich and contains alcohol. 

  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon pink Himalaya salt
  • 5 large eggs, separated
  • 5 large egg yolks, (in addition to the above)
  • 2 1/2 cups sugar
  • 1 tablespoon sugar, (combine with above sugar)
  • 2 teaspoons vanilla extract
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1  vanilla bean, seeds scraped, pod reserved
  • 2 1/2 cups sweetened coconut flakes
  • 1/4 cup rum
  • 1 1/2 cups heavy whipping cream, well chilled


Make the cake: Heat oven to 350 degrees F. Lightly butter a 9- by 3-inch spring form cake pan. Fit a circle of parchment paper into the bottom of the pan, coat with butter, and dust with flour. Set aside. Sift the cake flour, baking powder, and salt together in a large bowl. Set aside. Beat 5 yolks and 1/2 cup cold water together with an electric mixer set on medium for 1 minute. Gradually add 1 1/2 cups sugar. Add 1 teaspoon vanilla extract, increase mixer speed to high, and beat until thick and pale - about 4 minutes. Beat the egg whites in a large bowl with a mixer set at high speed until soft peaks form - about 2 minutes. Sift the flour mixture over egg yolks and fold to combine. Fold in the egg whites; pour batter into the prepared pan, and bake until a toothpick inserted in the center comes out clean - about 45 minutes. Avoid opening oven door for first 30 minutes. Cool completely on wire rack.

Make the custard: Whisk the all-purpose flour and 1/2 cup milk together in a small bowl. Warm the remaining milk, 1/2 cup sugar, vanilla bean seeds and pod in a small saucepan over medium-low heat until sugar is dissolved. Whisk in the flour mixture and cook until thickened - about 3 minutes. Whisk egg yolks together in a large bowl. Slowly pour half of the hot-milk mixture into the bowl while whisking continuously, and return the mixture to the saucepan. Stir continuously with a wooden spoon over medium heat until mixture begins to bubble and thickens - about 3 minutes. Strain into a bowl and fold in 1 cup of coconut. Cool completely. Wrap and keep chilled until ready to use.

Assemble the cake: Lightly toast the remaining coconut and set aside. Bring 1/2 cup sugar, the rum, and 1 cup water to a boil in a small saucepan over high heat, and cook, stirring occasionally, for 5 minutes. Remove from heat. Split the cake into 3 layers using a serrated knife, and brush each layer generously with the rum syrup. Place the bottom layer on a serving plate and top with half the custard, repeat with the next layer, and place the top layer. Brush cake with remaining syrup, cover with plastic wrap, and refrigerate for at least 10 hours or up to 24. Whip the cream, vanilla, and remaining sugar to soft peaks. Coat the cake with whipped cream and sprinkle the toasted coconut over the top and gently press onto the sides. Chill for up to 2 hours. 

Enjoy without guilt! - Dominique Allmon

Recipe source here