Martha Stewart's Coconut Cake Recipe
Servings: 1
Ingredients
- 2 c. sifted cake flour (not self-rising)
- 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 c. unsalted butter room temperature
- 1 c. superfine sugar
- 4 lrg egg yolks lightly beaten
- 2/3 c. lowfat sour cream
- 1 tsp vanilla extract
- 6 lrg egg yolks
- 3/4 c. sugar
- 6 Tbsp. cornstarch
- 1/8 tsp salt
- 3 c. lowfat milk
- 1 1/2 c. sweetened coconut flakes
- 1 1/2 tsp vanilla extract
- 1 tsp unsalted butter
- 2 lrg egg whites
- 1 1/2 c. sugar
- 2 tsp light corn syrup
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- 3 3/4 c. sweetened coconut flakes - (11 ounce)
Directions
- CAKE: Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6- by 2-inch buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess.
- Sift together the flour, baking pwdr, baking soda, and salt, and set the bowl aside. Cream the butter on medium-low speed till fluffy, 1 to 2 min. Gradually add in the sugar, and keep beating till the mix is fluffy and light in color, about 3 min. Gradually drizzle in the egg yolks, beating on medium-low speed between each addition till the batter is no longer slick. Beat till the mix is fluffy again, about another 3 min.
- Alternate adding the flour mix and the lowfat sour cream to the batter, a little of each at a time, starting and ending with the flour mix. Beat in the vanilla.
- Divide the batter between the prepared cake pans. Bake 30 to 40 min, rotating the pans in the oven, if needed, for even browning, till a cake tester inserted into the center of each cake comes out clean. Transfer cake pans to wire racks to cold, about 15 min. Remove the cakes from the pans, and let cold completely on racks, tops up.
- To assemble, remove the parchment paper from the bottoms of the cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome-side down, on the serving platter. Sprinkle 2 to 3 Tbsp. of flaked coconut over the cake. Spread a generous 1/2 c. coconut-cream filling over the coconut flakes. Repeat sprinkling and spreading process on the remaining layers till all but the reserved domed layer are used. Top the cake with the reserved domed layer. Transfer the cake to the refrigerator and frost the outside of the cake with seven-minute frosting. Sprinkle the remaining coconut flakes all over the cake while the frosting is soft; don't chill. cake can be left out at room temperature for several days. (Makes three 6 inch layers)
- COCONUT-CREAM FILLING: Place egg yolks in a large bowl; whisk to combine; set bowl aside. Combine sugar, cornstarch, and salt in a medium saucepan. Gradually add in lowfat milk, whisking constantly. Cook, stirring, over medium heat till mix thickens and just begins to bubble, 10 to 12 min. Remove from heat. Whisk 1/2 c. warm sugar mix into reserved yolks to temper. Slowly pour warmed yolks into saucepan, stirring constantly. Cook, while continuing to stir, over medium heat till mix just begins to bubble, about 2 min. Remove from heat. Stir in coconut and vanilla. Transfer the filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and place it directly on top of the filling to prevent a skin from forming. Transfer the filling to the refrigerator till hard and chilled, at least one hour. The filling may be made a day ahead. (Makes 4 c.)
- SEVEN-MINUTE FROSTING: Combine egg whites, sugar, corn syrup, and cream of tartar with 5 Tbsp. cool water in top of a double boiler. Fill bottom of double boiler with two to three inches water; top pan shouldn't touch water. with water boiling vigorously, beat egg mix using a hand mixer on medium low 4 min, then high 3 to 4 min. Remove from heat. Add in vanilla; continue to beat till icing holds its peaks, 3 to 5 min more; don't overmix or possibly icing can get grainy. (Makes 3 c.)
- Yield: 1 cake
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