The Coconut Cake is the iconic dish of Charleston, with the skyscraping twelve-layer version of the Peninsula Grill the benchmark. Here we go for eight layers, but the more layers you can do, the more icing you get! The cake is traditionally served around the holidays. Which holiday? Any of them! If you have this cake, you have reason to celebrate. It’s a lot of work, but plan on making the coconut cream and the filling one day, then make the cakes and frosting and assemble it the next. It’s worth the effort. If there is one cake in this book that will change your life, this is it.
Source: Big American Cookbook
For the coconut cream: Combine 1 pint of the cream and all of the coconut in a blender and puree. Pour the mixture in a bowl, add the remaining cream, and stir well. Cover and refrigerate at least 2 hours, or overnight. Strain through a fine sieve, pushing the solids to extract as much liquid as possible. Discard the solids and reserve the cream, refrigerating until needed. Makes about 3 cups.
For the filling: In a medium saucepan over medium heat, warm 1 1/2 cups of the coconut cream, the granulated sugar, and butter. In a small bowl, whisk together the cornstarch and sour cream. Raise the heat to bring the cream to a slight boil and whisk in the sour cream, whisking constantly until thickened. Take off the heat, whisk in the vanilla, and refrigerate overnight.
For the cakes: Preheat the oven to 325°F. Spray four 9-inch round cake pans with cooking spray. (Or prepare two pans and plan to repeat the baking step.)
Sift together the flour, baking powder, and salt. In the bowl of a stand mixer with the paddle attachment, beat the granulated sugar and butter. Add the eggs one at a time, waiting until each is incorporated before adding the next. Beat in 1 1/2 cups of the coconut cream and the vanilla. Gradually add the flour mixture to the butter mixture, beating until incorporated. Divide the batter among the 4 pans and bake for 25 to 30 minutes. The cakes should not take on much color. Remove the cakes by inverting on to a wire rack and allow them to cool completely.
For the frosting: With an electric or stand mixer, combine the cream cheese and confectioners’ sugar and mix until smooth, then add the sour cream and mix again until smooth.
To assemble: If the cakes formed domes on top, take a serrated knife and slice parallel to the work surface to mostly even them up. Now, cutting parallel to the work surface, cut each cake in half horizontally to make eight thin rounds. Very carefully move one round to a cake platter. If you have coconut cream leftover, brush it on to the surface of the cake. Spread 1/4 cup of the filling evenly on the top. Add another layer of cake and repeat until all the cake layers are filled and stacked, leaving the top layer uncovered.
Beat the frosting to loosen it up and spread it over the top and side of the cake. Press the coconut flakes into the sides.
Present the cake proudly before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (418g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 641 (59%)|
|Amt Per Serving||% DV|
|Total Fat 71.2g||95 %|
|Saturated Fat 43.3g||217 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 676.7mg||208 %|
|Sodium 1215.5mg||42 %|
|Potassium 586.8mg||15 %|
|Total Carbohydrate 89.1g||26 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 83.6g|
|Protein 26.9g||38 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1095
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