Coconut Layer Cake w/fresh Coconut

By mariannefeldman

from Carole Walters, as pub in NY Times

carolewalter.com

Ingredients

• 3/4 cup milk
• 1/2 cup shredded coconut, fresh, desiccated or canned
• 2 1/3 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup (1 1/3 sticks) unsalted butter
• 1 1/3 cups superfine sugar
• 3 large eggs
• 1 teaspoon vanilla
• 1 recipe Quick Buttercream Frosting
• 1 1/3 cups shredded coconut, fresh, desiccated, or canned

Details

Servings 10
Adapted from carolewalter.com

Preparation

Step 1

To prepare the coconut: In a small saucepan, scald the milk. Add the coconut, cover, and let steep for 30 minutes. Pour milk and coconut into the container of a food processor fitted with the steel blade and pulse 8 to 10 times until coconut is finely chopped. Transfer to a measuring cup and set aside.



Position a rack in the lower third of the oven and preheat to 350 degrees. Butter two 9-inch round layers, line bottom and sides with waxed paper, and lightly butter the waxed paper.



Sift together the flour, baking powder, and salt in a triple sifter. Set aside.



Cut the butter into 1-inch pieces and put them in the large bowl of an electric mixer fitted with the beaters or paddle attachment. Soften on low speed. Increase the speed to medium-high. Cream until smooth and light in color, about 1 1/2 to 2 minutes. Add the sugar, 1 tablespoon at a time, taking 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occasionally. Add the eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl as necessary. Blend in the vanilla.



Reduce mixer speed to low. Add the flour mixture in three additions alternately with coconut/milk mixture in two additions, starting and ending with the flour. Mix only until incorporated after each addition. Scrape the sides of the bowl and mix for 10-seconds longer. Spoon the batter into the prepared pans, smoothing the surfaces with the back of a tablespoon. Bake in the preheated oven 25 to 30 minutes, or until cake begins to come away from the sides of the pan, is golden brown on top, and is springy to the touch. Remove from the oven. Set the pans on cake racks to cool for 10 minutes. Invert pans onto racks sprayed with non-stick coating and remove pan and paper. Frost when cake is completely cool.



TO ASSEMBLE CAKE: Place one layer on a plate top side down. Cut four 4-inch strips of waxed paper and slide the strips under the edges of the layer. Spread the layer with icing, leaving a �-inch unfrosted border around the edges. Put the second layer top side up on the first. Using a long metal spatula, spread a thin layer of frosting around sides of cake. Cover top of cake with icing, swirling it with the rounded bottom of a tablespoon. Recoat sides of cake with the remaining frosting.



Generously sprinkle the top and the sides of the cake with coconut, pressing it gently into frosting. Some of the coconut will fall onto the waxed paper. Carefully remove the paper and sprinkle the excess coconut over the top of the cake.