Coconut Layer Cake With Passion Fruit Filling |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
From Food and Wine. I adapted recipe to make a 4 layer cake using 2 nine inch cake pans. I also used regular coconut as I could not find the large coconut curls. This one one of several delcious desserts I made for my birthday party . Read more . It was way over 12 serving probably more like 20.! I was just about to slice the cake ( you can barely see the knife cut on top of the cake when someone said, no, no take a picture of it! Ingredients:
4 1/4 cups flour |
2 1/4 cups sugar |
1 tbs plus 1 1/2 tsp baking powder |
2 tsp salt |
2 sticks unsalted butter, softened |
1 1/4 cups unsweetened coconut milk |
3/4 cup water |
2 tsp pure vanilla |
6 egg whites |
filling |
3/4 cup sugar |
1/4 cup cornstarch |
1 cup pasion fruit nectar or puree |
4 egg yolks |
1 vanilla bean, seeded and scraped |
topping |
2 cups large dried unsweetned coconut flakes, toasted |
2 cups heavy cream |
2 !/2 tbs sugar |
1 stick unsalted butter cut into tablespoons |
Directions:
1. Make cake: Use an electric mixer
2. Mix dry ingrdients in large bowl including sugar.
3. Mix in the butter, coconut milk, water and vanilla until combined at low speed.
4. Scrape down bowl and beat at high speed for 2 minutes
5. In another bowl beat whites till soft peaks
6. Fold half whites into creamed mixture and then add remaining whites until no streaks appear.
7. Divide itno 3 greased and papered and greased 8 inch pans.
8. Bake in a 350F oven about 45 minutes or tested done.
9. Cool in pans 15 mins and remove and cool completely., about 2 hours.
10. For filling: In saucepan whisk sugar and ciornstarch then add passion fruit nectar, yolk and vanilla seed and cook and stir over medium heat until thick.
11. Remove from heat and stir in butter, a bit at a time until incorporated.
12. Place filling in a glass bowl, cover with plastic and chill till set about 2 hours
13. Assemble cake:
14. cut each layer in half to make 6 layers
15. Place one layer on platter and spread with 6 tbs of filling.
16. repeat till ending with a layer of cake.
17. Make topping:
18. Beat cream with sugar till soft peaks.
19. Spread over entire cake.
20. Coat whipped cream with the toasted coconut.
21. Chill one hour before serving
|
|