Kitchen Corner

Coconut CakeWith its twelve towering layers of scrumptious, Southern perfection, the Peninsula Grill Ultimate Coconut Cake® caused a sensation when it very first appeared on the menu Valentine’s Day 1997. General, this recipe is straightforward to put collectively, like the Seven Minute Frosting—which more accurately should be named Ten Minute Frosting if we’re getting picky. Carefully push handfuls of fluffy coconut all more than the sides of the cake and on leading. I have a tendency to like cakes that are a tiny denser, but not dry…like a pound cake.

The methods for the white cake have been unique from my usual cake recipes, but i followed them and was disappointed that it did not seem to rise quite significantly. Make the frosting: In a large bowl employing a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter collectively on medium speed till smooth, about two minutes. Working with the wrong end of a wooden spoon, poke holes roughly 1-inch apart till whole cake has been poked.

If you are actually feeling extravagant, use real whipping cream for a flavor that can’t be beat. It genuinely just depends on the other ingredients in the recipe and the sort of cake you are producing. I cannot wait either I commonly make my coconut cake with seven minute frosting but I am not a big fan of it so I’m happy to find your recipe working with Swiss Meringue which is my favorite. I just produced coconut cake and loved it, but the addition of the cream filling sounds unbelievable! I opted to toast the coconut for the outside of the cake, and it truly gave it that ‘wow’ issue!

With the mixer on low speed, add the flour mixture in two parts, alternating with the coconut milk, and starting and ending with the flour beat until combined right after each and every addition. Oh man, I feel so negative that I do not recall the batter texture, because it really is been so extended since I created this cake. If I ever want to operate that challenging once more I will think about undertaking it over remembering the coconut water. When that happened, it was time to mix the sugar syrup into the beaten eggs whites.

Coat two 9-inch-diameter cake pans with 1 1/2-inch-higher sides with nonstick spray line bottom of pans with parchment paper rounds. I was a qualified Caterer in my younger days, and I have to say this is most likely the greatest cake I have EVER baked. To make the frosting: In a bowl, beat with each other the cream cheese and 1/2 cup butter utilizing an electric hand-held mixer. And for the frosting I whipped canned coconut cream (chilled 1st and drained of the water) and added a small powdered sugar and vanilla – it was incredibly scrumptious (and easy)!