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Thursday, November 23, 2017

Coconut Cream Cake

Ingredients

Cake:
½ (125 mL) cups butter, softened
1 1/3 cups (325 mL) granulated sugar
3 eggs
2 tsp (10 mL) vanilla
2 1/3 cups (575 mL) sifted cake and pastry flour
2 tsp (10 mL) baking powder
¼ tsp (1 mL) salt
2/3 cup (150 mL) milk
Coconut Pastry Cream:
2 cups (500 mL) milk
2 eggs
½ cup (125 mL) sugar
¼ cup (50 mL) all-purpose flour
2 tsp (10 mL) cornstarch
4 tsp (20 mL) butter
½ tsp (2 mL) coconut extract
1/3 cup (75 mL) coconut
Icing:
½ cup (125 mL) butter, softened
2 ½ cups (625 mL) icing sugar
1/3 cup (75 mL) whipping cream
1 cup (250 mL) coconut

Directions

Cake:
  1. Grease 2 8 inch (1.5 L) quare or round (1.2 L) metal cake pans.

  2. Heat oven to 350°F (180°C).

  3. In large bowl beat butter and eggs until fluffy

  4. Beat in eggs, one at a time

  5. Beat in vanilla

  6. In separate bowl, whisk together flour, baking powder and salt

  7. Add to nutter mixture, Alternating dry ingredients with milk (3 dry, 2 milk)

  8. When well mixed, divide evenly between two pans

  9. Bake for 25 minutes or until toothpick inserted in center comes out clean

  10. Remove from oven and let stand for ten minutes on racks

  11. Remove cakes from pans and let cool completely.


Coconut Pastry Cream:
  1. Heat milk in a saucepan until bubbles form around the edge.

  2. Meanwhile, whisk together eggs, sugar, flour, and cornstarch until smooth

  3. Gradually whisk in milk.

  4. Return to saucepan and cook over meadium heat, whisking just until bubbly, about five minutes

  5. Reduce heat and simmer gently, whisking until thick enough to mound on spoon (about 2 minutes)

  6. Remove from heat; stir in butter, coconut extract and coconut

  7. Scrape into bowl; place plastic wrap on surface and refrigerate until firm (about three hours)


Icing:
  1. In bowl, beat butter until fluffy

  2. Alternately beat in sugar and cream, making three additions of sugar and two of cream

  3. Stir in coconut


Assembly:
  1. Cut cakes in half horizontally (creating four layers)

  2. Place one bottom half on cake plate and spread with 1/3 of the pastry cream

  3. Top with one top half, spread with ½ of the remaining pastry cream

  4. Top with remaining top half and spread with remaining pastry cream

  5. Top with remaining bottom half, bottom side up.

  6. Spread a thin layer of icing over top and side of cake to mask.

  7. Refrigerate until firm (about 30 minutes)

  8. Spread with remaining icing.


NOTES: