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Courtesy of Catherine Vodrey Cake Ingredients - 1 vanilla bean
- 1 cup coconut milk, room temperature
- 2 cups plus 2 tablespoons cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1 cup sugar
- 3 tablespoons pure vanilla extract
- 1 teaspoon coconut extract
- 8 large egg whites, room temperature
Frosting - 1-1/2 cups flaked, sweetened coconut
- 1 cup heavy cream, well-chilled
- 2 tablespoons sugar
Instructions: Split the vanilla bean lengthwise and scrape the seeds into the coconut milk. Reserve the bean for another use. Preheat the oven to 350 degrees and lightly grease and flour 2 9-inch springform or round cake pans. Stir together the cake flour, baking soda, and salt and set aside. In a large mixing bowl, cream together the butter and sugar. Stir the vanilla extract into the coconut milk. On medium speed, beat the milk and the flour mixture into the butter in two alternating sets, beginning with the milk. Scrape down sides and bottom of bowl and beat again briefly. In a narrow mixing bowl, beat the egg whites on high speed until they form soft peaks. Gently fold the egg whites into the batter until no streaks remain. Divide batter evenly between the prepared pans and bake on the upper middle oven rack at 350 degrees for 25 to 30 minutes, or until cakes are golden and spring back when lightly pressed in the center. Allow cakes to cool in pans for about 5 minutes (they may pull away from pan sides), then remove to wire racks to cool completely before icing. Spread the coconut out evenly in a jelly-roll pan and put the pan under the broiler. After 1 minute, start watching the coconut so that it doesn't burn. Remove the jelly-roll pan every now and then to shake around the coconut so all parts get browned. Remove from heat when golden- brown (this shouldn't take more than 3 minutes). Put coconut in another container to stop the cooking and allow to cool completely, about 10 minutes. Do not proceed with the rest of the recipe until 10 to 15 minutes before serving the cake. In a narrow metal bowl, beat the cream on high speed until roughly doubled in volume. Beat in the sugar, a little at a time, and continue to beat on high speed until all the sugar is incorporated and the cream holds firm peaks. Fold the coconut into the whipped cream and spread half the cream on top of one of the cake layers. Top with the other cake layer and spread remaining whipped cream over top of the cake. Cut into slices and serve.
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