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March 15, 2018

Daily Inspiration: An Easter Coconut Cake Recipe

Per celebrare la Pasqua una bellissima e gustosa torta al cocco. Il burro vellutato, arricchito con estratti di cocco, vaniglia e mandorla, avvolge il dessert a tre strati. Una spolverata di cocco tostato completa la presentazione semplice ma sorprendente.

Coconut Cake with Coconut Buttercream

2 cups unsalted butter, softened
2 cups sugar
6 large eggs
2 teaspoons vanilla extract
2 teaspoons coconut extract
1 teaspoon almond extract
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 (13.6-ounce) can coconut milk, whisked until smooth

Coconut-Cream Frosting
Garnish: toasted coconut
For the Coconut-Cream Frosting
makes 6 cups
6 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
2 cups unsalted butter, cut into tablespoons and softened
1 cup confectioners' sugar, sifted
1 tablespoon coconut extract, divided
2 teaspoons vanilla extract
1/2 teaspoon almond extract


Preheat oven to 350°. Spray 3 (9-inch) cake pans with baking spray; line bottoms of pans with parchment paper, and spray again. Set aside.
In a large bowl and using a mixer at high speed, beat butter and sugar for about 3 minutes, until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla extract, coconut extract, and almond extract, beating to combine.
In a separate large bowl, whisk together flour, baking powder, baking soda, and salt.
Reduce mixer speed to low. Add flour mixture alternately with coconut milk, beginning and ending with flour mixture.
Divide batter among pans, and spread evenly. Bake for 25 to 30 minutes, or until a wooden pick inserted in centers comes out clean. Remove from oven to wire racks, and let cool in pans for 10 minutes. Remove from pans to let cool completely.
Spread Coconut-Cream Frosting between layers and on top and sides of cake. Garnish with toasted coconut, if desired. Cake can be stored, covered, in refrigerator for up to 3 days.
For the Frosting
In the heatproof bowl of a stand mixer, set over a pan of simmering water, combine egg whites, sugar, and salt. Cook, whisking constantly, until mixture reaches 140° on an instant-read candy thermometer.
Return bowl to stand mixer fitted with a whisk attachment. Beat mixture at medium-high speed for about 3 minutes. Increase mixer speed to high, and continue to beat for about 10 to 12 minutes, or until stiff, glossy peaks form and bowl is cool to the touch. Reduce mixer speed to low. Add butter, 2 to 3 tablespoons at a time, beating well after each addition. Add confectioners' sugar, coconut extract, vanilla extract, and almond extract; mix to combine.
Switch to paddle attachment, and beat on medium speed for about 2 to 3 minutes to eliminate any air pockets, pausing as necessary to scrape down sides and bottom of bowl. Beat for 1 minute, or until smooth. Frosting may be used immediately or kept covered, at room temperature for use the same day. Frosting may be stored, refrigerated, in an airtight container for up to 5 days. If refrigerated, let frosting come to room temperature, and beat until smooth before using. La ricetta e la foto di Victoria Mag

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