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White Coconut Cake (Tyler Florence) Recipe

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White Coconut Cake (Tyler Florence)
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Ingredients
20
Count
Nutrition
6680
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Rum syrup:
  2. Preheat oven to 325 degrees F.
  3. Make the rum syrup. In a small saucepan heat the water, rum, coconut extract and sugar until the sugar dissolves completely. Simmer for 5 minutes then remove from heat.
  4. Sift together dry ingredients: cake flour, baking powder, and salt and set aside. Line and grease 2 (9-inch) cake pans with butter then dust lightly with flour.
  5. In a bench-top mixer (with the paddle attachment), cream butter and sugar until pale in color and light and fluffy - about 2 to 3 minutes. Scrape down the sides with a rubber spatula then with the mixer on low add eggs 1 at a time. Mix for 2 to 3 minutes. Add the milk, coconut and vanilla extract and mix on low until combined. Gradually add the flour mixture, scraping down the sides, if necessary. Once flour is fully incorporated stop the mixer.
  6. Divide batter evenly amongst the 2 cake pans and bake in the center of the oven for 40 to 50 minutes until a cake tester inserted into the center comes out clean. When done, transfer cakes to wire racks and allow to cool completely.
  7. Remove paper lining then carefully cut each cake in half horizontally using a bread knife. Remove the domed top off 1 of the halves so you have 3 flat disks and 1 domed disk (this will be the top layer).
  8. Assemble the cake directly on your platter by layering 1 of the disks on the plate as a base. Using a pastry brush, wet the layer evenly with the rum syrup then spread with a 1/2-inch of coconut cream. Repeat this process of wetting and spreading until you reach the 4th top layer which will be the domed disk. Place on top and lightly wet the entire cake with remaining rum mixture. Cover the rest of the cake with the frosting and sprinkle all over with coconut flakes.
  9. Set in the refrigerator for 1 hour before serving.
  10. Coconut Buttercream:
  11. In a stand mixer fitted with whip attachment, whip the butter until light and fluffy. Add the sugar, 1 cup at a time, until fully incorporated. Add the coconut and vanilla extracts and pinch salt and blend just until incorporated. Refrigerate until needed, but no longer than 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6679.86 Kcal (27967 kJ)
Calories from fat 2275.87 Kcal
% Daily Value*
Total Fat 252.87g 389%
Cholesterol 1145.52mg 382%
Sodium 783mg 33%
Potassium 5763.75mg 123%
Total Carbs 994.37g 331%
Sugars 537.57g 2150%
Dietary Fiber 50.23g 201%
Protein 105.54g 211%
Vitamin A 2.3mg 75%
Iron 49.2mg 273%
Calcium 1275mg 127%
Amount Per 100 g
Calories 282.16 Kcal (1181 kJ)
Calories from fat 96.14 Kcal
% Daily Value*
Total Fat 10.68g 389%
Cholesterol 48.39mg 382%
Sodium 33.07mg 33%
Potassium 243.47mg 123%
Total Carbs 42g 331%
Sugars 22.71g 2150%
Dietary Fiber 2.12g 201%
Protein 4.46g 211%
Vitamin A 0.1mg 75%
Iron 2.1mg 273%
Calcium 53.9mg 127%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 153.9
    Points
  • 179
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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