CAKE - Preheat oven to 350. Grease and flour 2 8" round pans and line with parchment. Grease and flour the parchment.
Sift cake flour, baking powder and salt into bowl of stand mixer, fitted with paddle attachment. Add the sugar and beat on low speed for a few seconds to combine.
Add the butter pieces and beat on low speed for 45 seconds to 1 minute or until mixture is course and crumbly.
In a medium bowl combine the egg whites, whole eggs, coconut milk and 1 cup of shredded coconut and whisk until thoroughly mixed. Scrape the seeds from the vanilla bean into the coconut milk mixture. Whisk until the seeds are well dispersed.
Add about one half of the coconut milk mixture to the flour mixture and beat at medium-high speed for about 1 minute, or until combined. Scrape down the bottom and sides of the bowl well. Add the rest of the coconut milk mixture and beat on medium speed for 20-30 seconds, or until the butter is well mixed, light and fluffy.
Divide the batter between the two pans and bake for 35-45 minutes ( 25 minutes if convection) and 15-25 for cupcakes. or until the tops are firm and golden brown and spring back when pressed lightly in the middle. Let the pans cool completely on a wire rack.
Cut each cake horizontally to make a total of 4 layers. Place a cake layer on cardboard round and spread with 1 cup of frosting. Continue with next 3 layers leaving the top unfrosted.
Spread a crumb coat on the entire cake, and use the remaining frosting to apply the finish coat covering the cake completely. Press the coconut over the entire top and sides of the cake. Serve immediately..... Can roast coconut for warmth.
FROSTING - In a small heat proof bowl, whisk together the sugar and egg whites to make a thick slurry. Place the bowl over a saucepan of simmering water. The bowl should not touch the water. Heat the mixture whisking occasionally for 6 to 8 minutes or until the mixture is hot to touch. As the sugar melts, the mixture will thin out.
Remove the bowl from the heat and scrape the mixture into the bowl of a stand mixer fitted with the whip attachment. Whip on medium speed for 6 to 8 minutes or until the mixture become a light white meringue and is cool to the touch. Turn down the speed to low and add the butter, a few pieces at a time. When all the butter has been added, increase the speed to medium and mix for 4 to 5 minutes, or until the butter is fully incorporated and the frosting is smooth and glossy
Add the vanilla extract, salt and coconut milk and whip for another 1-2 minutes or until the coconut milk is thoroughly incorporated and the frosting is smooth. If the frosting is too loose to spread, place the bowl in an ice bath and use within 30 minutes or transfer to an airtight container and store in the refrigerator for up to 2 weeks. ( If storing bring the frosting to room temperature and whip with the paddle attachment for 6 to 8 minutes)
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 336 (66%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 24.1g||121 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 121.6mg||37 %|
|Sodium 6544.3mg||226 %|
|Potassium 122mg||3 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 36.4g|
|Protein 6.3g||9 %|
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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: 508
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