Coconut Layer Cake

By Carla

Worth the effort. When I used to make this at a bakery in Austin we had people come in just for a slice. Puts a smile on my face just thinking about eating it.

Ingredients

• CAKE:
• 1 1/2 sticks unsalted butter, room temperature, plus more for pans
• 2 cups cake flour (not self-rising), sifted, plus more for pans
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup superfine sugar
• 4 large egg yolks, lightly beaten
• 2/3 cup sour cream
• 1 tsp vanilla extract
• 11 oz. sweetened flaked coconut
• FILLING:
• 6 large egg yolks
• 3/4 cup sugar
• 6 Tbsp cornstarch
• 1/8 tsp salt
• 3 cups milk
• 4 oz sweetened flaked coconut
• 1 1/2 tsp vanilla
• Unsalted butter for wrap
• FROSTING:
• 3/4 cup plus 2 Tbsp sugar
• 1 Tbsp light corn syrup
• 2 Tbsp water
• 3 large egg whites

Details

Servings 9

Preparation

Step 1

CAKE
Heat oven to 350 degrees. Arrange two racks in center of oven.

Line the bottom of three 6 x 2 inch buttered cake pans with parchment paper. Dust bottom and sides with flour and tap out any excess.

Sift together flour, baking powder, baking soda, and salt and set aside.

In the bowl of electric mixer with paddle attachment, cream butter on medium-low until fluffy, about 2 minutes. Gradually add sugar and beat until light and fluffy, about 3 minutes.

Gradually drizzle in egg yolks, beating on medium-low after each addition, until batter is no longer slick. Beat until fluffy again, about 3 minutes.

Alternate adding flour mixture and sour cream to batter. Start and end with flour. Beat in vanilla.

Divide batter between prepared pans and bake 30 - 40 minutes or until tester comes out clean. (Rotate the pans for even browning.)

Cool on wire racks, about 15 minutes. Remove from pans and let cool completely, tops up.

FILLING
Place egg yolks in a large bowl; whisk to combine; set aside.

Combine sugar, cornstarch, and salt in saucepan. Gradually whisk in milk. Cook on meidum heat, stirring until mixture thickens and comes to a boil, about 10 - 12 minutes. Remove from heat.

Whisk 1/2 cup hot milk into reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring over medium-low heat, until mixture begins to bubble, 5 - 6 minutes. Remove from heat. Stir in coconut and vanilla.

Transfer to bowl and lightly butter a piece of plastic wrap. Lay it directly on top of flilling to prevent skin from forming. Chill for at least 1 hour.

(This can be made one day ahead and kept in refrigerator.)

ASSEMBLY
Remove parchment from cakes. Split each layer in half horizontally with a serrated knife.

Place a layer, dome side down, on serving platter. Spread a generous amount of of coconut cream filling (1/2 cup) over cake layer. Repeat until remaining layers are used. Transfer to refrigerator to firm, 1 hour.

FROSTING
In a small heavy saucepan, combine 3/4 cup sugar, corn syrup and 2 Tbsp water. Heat over medium, stirring occasionally, until sugar has dissolved. Raise heat to a boil. Do not stir anymore.

Boil, washing down sides of pan with pastry brush dipped in cold water from time to time to prevent crystallizing. Boil until candy thermometer reads 230 degrees.

In the bowl of an electric mixer, fitted with whisk attachment, whisk egg whites on medium until soft peaks form, about 2 to 3 minutes. Gradually add remaining 2 Tbsp of sugar.

Remove syrup from heat. Turn mixer on low speed and pour syrup in a steady stream down the sides of the bowl containing egg white mixture.

Beat frosting on medium speed 5 - 10 minutes until thick and shiny. Use Immediately.

FINISHING
Remove cake from refrigerator and frost outside cake. Sprinkle with remaining coconut flakes all over while frosting is soft; do not refrigerate.

Cake can be left our at room temperature for several days.