INGREDIENTS
- For Coconut Cake Layers:
- 1 1/4 cup (285 g) unsalted butter, softened
- 1 1/2 cups (300g) white granulated sugar
- 6 large eggs
- 1 tbsp (3 tsp) coconut extract
- 1 1/2 cups (355 ml) whole-fat coconut milk
- 3 cups (375g) all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/3 tsp salt
- For French Buttercream:
- 5 egg yolks
- 1/3 cup (80 ml) water
- 1 cup (200 g) white granulated sugar
- 2 cups (450 g) unsalted butter, softened
- 1/8 tsp salt
- 2 tsp coffee extract or emulsion
- 1/2 cup (90 g) semi-sweet chocolate chips, melted
- For Chocolate Ganache:
- 1 cup (180 g) semi-sweet chocolate chips
- 1/3 cup (80 ml) heavy cream
- 1 tsp shortening, if needed
- 1/4 cup (60 ml) Kahlua liqueur, or espresso; for soaking
INSTRUCTIONS
- Preheat the oven to 350F. Line three, 8-inch cake pans with parchment paper and grease the sides with butter or a baking spray.
- In a large mixing bowl, cream together the butter and sugar for 2 minutes using a hand mixer, until light and fluffy. Add the coconut extract and begin adding 1 egg at a time, mixing well after each addition. Pour in the coconut milk.
- In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. Sift the dry ingredients into the cake batter and then mix, mixing just until the flour is incorporated.
- Divide the cake batter evenly between the three pans. Bake in preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the layers from the oven and cool completely on wire rack. Once cooled, level the top of each layer using a serrated knife.
- For French Buttercream: place the egg yolks into a stand mixer bowl and whisk on medium-high speed for a few minutes until thick and pale. Meanwhile, combine the water and sugar in small saucepan. Heat the sugar, not stirring, over medium-high heat until the temperature reaches 238F/115C, about 5 minutes. Keep the mixer running on medium speed and pour the hot syrup in a slow and steady stream into the egg yolks.
- Once all the sugar syrup has been added, turn the mixer up to high speed and whisk for 5 to 7 minutes, until mixture is thick and pale in color. It also needs to be just lukewarm to touch. Begin adding the butter, 1 to 2 tablespoons at a time, mixing for about 15 to 20 seconds after each addition. Scrape down the sides of the mixing bowl often to get all the butter mixed in well. The buttercream will start to thicken as more butter is added.
- After adding the butter, add the melted chocolate, salt and coffee extract. Mix again for a few minutes until a uniform and fluffy frosting forms.
- To assemble the cake: make sure the cake layers are completely cooled. Use a pastry brush to soak each layer generously with Kahlua coffee liqueur or espresso. Spread a generous amount of buttercream between the layers, then frost the top and sides. Smooth down the buttercream with a flat spatula. If desired, press toasted coconut into the sides of the frosting before it sets. Set the cake into the refrigerator while preparing the chocolate ganache.
- For Chocolate Ganache: heat the cream in a measuring cup until steaming hot. Add the chocolate chips and shortening (if desired, for shinier ganache) and let the chocolate stand for 5 minutes. Use a small whisk to blend the chocolate and cream together until a smooth ganache forms. If the chocolatece: isn't melted after 5 minutes, place the ganache into the microwave and heat for 30 seconds. If ganache is too thick, add a tablespoon of cream; too thin, add more chocolate chips.
- Pour the ganache over the edges and the top, letting the chocolate drip down the sides of the cake. Garnish the top with coconut truffles, pirouette cookies, macaroons, chocolate malt balls and any remaining buttercream. I used decorating tip #8ft.
- Keep cake refrigerated if not serving the same day. For best results, remove the cake from the fridge at least 1 hour prior to serving; this will allow the layers and buttercream to soften.
0 Response to "COCONUT KAHLUA CAKE"
Post a Comment