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That's why it is the best coconut cake, by far, we've ever uncovered.
Dave's mom makes a pretty mean coconut cake, did we get that
point across. She makes coconut cream cheese frosting that is "wicked" in
its richness. She pokes holes in the cake itself, so this luscious frosting
can seep down into the interior and infuse the cake part with additional
moistness and essence. We've modified it a bit, but we still consider her
the "guru" of coconut cake making.
Don't ever hesitate to use this one to impress company,
whether the boss, important clients, or the even the in-laws. It is a crowd
pleaser, to say the least.
Okay, so it's a bit "caloric". We'll diet and get our blood
sugar back under control after it's gone, that is if we can resist making
another one the following weekend.
A buildup like this is usually an assurance that the subject
will disappointment, we know. It's happened to us too many times to count.
But, friends, this cake is worth blowing the diet for, and we are not
overstating it's scrumptiousness. Just do it!
New Italian Recipes Presents:
Jean's Coconut Cake
Ingredients:
Filling:
1 ¼ cups heavy cream
¾ cup granulated sugar
2 T coconut cream
1 T cornstarch
1 T milk
½ cup unsalted butter, softened
1 cup shredded coconut
Cake:
3 cups all-purpose flour
1 T baking powder
¼ tsp salt
1 ½ cups granulated sugar
4 eggs
¾ cup unsalted butter, cut into small pieces, softened
1 T vanilla extract
1 cup milk
Frosting:
6 ounces cream cheese, softened
½ cup unsalted butter, softened
¼ tsp salt
1 lb. confectioners sugar
3 T milk
1 T vanilla extract
Syrup and Garnish:
1 cup granulated sugar
1 cup water
¼ tsp vanilla extract
½ cup shredded coconut. (Frozen coconut is great if you can find it where
you live. We think it might be a "Southern coastal" thing, since we've never
been able to find it in Denver. If they sell frozen coconut where you live,
go for it.)
Prepare the filling:
Place the heavy cream, sugar, and coconut cream in a heavy saucepan over
medium heat and bring to a simmer.
Stir the cornstarch and the milk together in a small bowl
until there are no lumps.
Whisk the cornstarch mixture into the simmering cream until
it's smooth; cook, stirring, for 3 minutes longer.
Add the butter and shredded coconut and continue cooking,
stirring, for 3 more minutes.
Cool to room temperature and then refrigerate until
thickened, about 2 hours.
Preheat the oven to 350 degrees F.
Grease three 9-inch round cake pans and line the bottoms
with waxed paper.
Grease the paper and then flour the pans lightly, tapping
out any excess.
Prepare the cake:
Sift the flour, baking powder, and salt together. Reserve.
Place the sugar and eggs in a large mixing bowl and beat
with an electric mixer for 1 minute.
Gradually add the butter, vanilla, and milk and continue
beating for 2 minutes.
Add the reserved dry ingredients and beat for 1 minute.
Scrape the batter evenly into the prepared pans and bake for
20 minutes or until a wooden pick inserted into the center comes out clean.
Cool the cakes in the pans on a rack for 20 minutes. Un-mold
the cakes, carefully peeling off the waxed paper and allow them to cool
completely on the rack.
Prepare the icing:
Place the cream cheese and the butter in a bowl and beat with a mixer until
creamy. Add the remaining icing ingredients; beat until smooth and soft.
Prepare the syrup:
Place the sugar, water and vanilla in a small saucepan and bring to a boil.
Boil for 3 minutes, stirring occasionally
Remove from heat and brush the top of each cake layer with
the syrup using a pastry brush. (You don’t have to use all the syrup).
Assemble the cake:
Place one cake layer on a serving platter.
Spread it with half of the reserved filling and top with
another layer of cake.
Spread the cake with the remaining filling and top with the
last cake layer. Ice the top and sides of the cake with the icing and then
sprinkle the top with ½ cup shredded coconut.
As we said earlier, Jean punches holes in the cake when it's
still warm so the icing cane seep into the interior. It's not necessary to
do this for an incredible coconut cake, but it does add sweetness and
moistness to the cake part itself. Try it both ways. You can't go wrong. If
you need help eating it all, just ship the leftovers to us. We'll pay the
postage.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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