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Coconut Cream Cake

January 3, 2011

Delicious Coconut Cake filled with layers of light coconut pastry cream and covered in sweet sticky  meringue that’s been finished off with a BLOW TORCH!

Yes Please!

I found the recipe for this gorgeous layered cake on Zoe Bakes and knew that I wanted to make it right away. 

 Aside from dirtying just about every bowl in the kitchen the recipe was simple to follow and easy to put together.  I used 7″ cake pans and I had enough batter leftover to bake 12 mini cupcakes and my daughter made 2 cakes in her easybake oven (which were assembled and eaten before I could take a photo)  The recipe recommends using 2 round 9X3 ” pans

Coconut Cream Cake with Toasted Meringue Frosting

For the Cake:

  • 1 cup unsalted butter at room temp.
  • 2 cups granulated sugar
  • 2 eggs at room temp.
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup coconut milk
  • 2 tsp vanilla
  • 1/2 cup sour cream at room temp
  • 6 large egg whites (save the yolks for the pastry cream)

For the Coconut Pastry Cream

  • 1-14 oz can coconut milk
  • 3/4 c granulated sugar
  • 1 tsp vanilla (the recipe uses a vanilla bean, I used vanilla bean paste)
  • pinch of salt
  • 3 egg yolks
  • 2 tbsp cornstarch
  • 2 tbsp butter
  • 1 cup sweetened coconut flakes
  • 1/2 cup whipping cream (whipped)

For the Meringue

  • 1 cup egg whites (room temp please)
  • 2 cups granulated sugar

For the Cake:

Grease 2-9″ round cake pans and line with parchment.  Place pans on a baking sheet.  These Fat Daddio Pans are the best cake pans I’ve ever purchased!

Preheat the oven to 350 degrees.

In a clean mixer bowl (free from any grease) beat the egg whites to oft peaks and set aside.

In another bowl, sift together the flour, baking powder and salt.  Set aside.

Mix the coconut milk with the vanilla until free of any lumps and set aside.

Cream the butter and sugar, beating until it’s light and fluffy.  Don’t be afraid to beat it for 3 or 4 minutes!  Add the eggs one at a time beating well between each addition. 

Add half of the flour mixture to the butter mixture and beat until combined.  Add half of the coconut milk…followed by the rest of the flour and coconut milk.

Mix the sour cream into the batter.

Add 1/3 of the egg whites to lighten the batter and then using a rubber spatula, fold the remaining egg whites into the batter until they’re fully incorporated.

Divide batter into the prepared pans and bake for 25-30 minutes (this really depends on the size of your pans, my smaller pans had more batter in them and needed to bake almost 45 minutes.

Remove from oven and cool on a wire rack.  When ready to assemble your cake, invert and remove from pans.

For the Coconut Pastry Cream:

 In a heatproof bowl, whisk together the egg yolks, salt and cornstarch.

In a medium saucepan, combine the coconut milk, vanilla and sugar over medium heat and whisk until it comes to a boil.

Slowly add about 1/4 cup (while whisking) of the hot milk to the egg yolks to temper them. 

 Once the egg yolks have been warmed, they can be added to the hot milk while continuing to whisk over medium heat.  DON’T STOP WHISKING!  Continue to whisk the bubbly pastry cream for 3 full minutes and then remove from the heat.  Add the butter and coconut flakes and stir until all the butter has melted and been combined. 

Pour into a shallow dish and cover with plastic wrap.  Place th plastic wrap directly onto the pastry cream so it doesn’t form a skin.  Chill for at least 1 hour.

Once chilled, fold in the whipped cream.

For the Meringue:

Place egg whites and sugar in the bowl of your mixer and set over a pot of simmering water to creat a double boiler.

Whisk the sugar and egg whites for about 5 minutes.  The egg whites will be hot and should not feel gritty between your fingers.  Beat on high speed for 8 – 10 minutes until the whites are very stiff and glossy and the bowl feels to be around room temperature.

Assemble the beast!

Trim the tops of your cake layers so they’re level and cut them in half.

Place a layer of cake on your cake plate and cover with a generous layer of coconut pastry cream.  Repeat two more times finishing with a top layer of cake.

Cover the cake with meringue frosting, reserving 1 cup to make the crazy curls.  Using clean hands, take gobs of the remaining meringue and “glob” in onto the cake creating the curls.

Use a small kitchen torch (or the large intimidating blow torch that your husband has in the garage) and toast the meringue!  The little curls will likely catch fire and you’ll need to blow them out…don’t be afraid, try something new!

 

Enjoy! 

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4 Comments leave one →
  1. Katie Warnock permalink
    January 3, 2011 11:25 pm

    Looks so yummy Katie!

  2. Angie permalink
    January 5, 2011 8:20 pm

    It was so super delicious. Thanks Katie

  3. Ronda permalink
    March 10, 2014 7:29 pm

    Can u make this cake ahead of time? If so how far? Day before?

    • betchacanteatjustone permalink*
      March 10, 2014 7:32 pm

      You could make the cake and the coconut pastry cream filling ahea if time and assemble and do the meringue the day of serving.

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