Рецепт Two Coconut Cakes
It finally feels like Spring and
it’s about time. March was a beast whose
departure made us all pine for our abnormally warm February. Now that it’s
April, we’re keeping our fingers crossed that Easter will usher in warmer
weather for good. And in that mood, we
present two tried and true desserts decked out for Easter. If they look familiar to Chewing the Fat
regulars, it’s because they’ve appeared here before but not together. So take
your pick and roll out the Coconut.
Happy Easter to one and all. Recipe for Ina Garten’s Coconut Cupcakes
For those who observe Lent, it’s time for a little
indulgence. Andrew made this Ina Garten recipe for an Easter party last
year and they were a huge hit. But you must love coconut: There’s
coconut in the cake and coconut on top. And I think you’ll agree, he’s
really got the recipe down pat —they look just like their picture.
For the Cake: 3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1
1/2 pounds confectioners' sugar, sifted
Preheat the oven to 325 degrees F.
1. In the bowl of an electric mixer fitted with the paddle
attachment, cream the butter and sugar on high speed until light and fluffy,
about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time,
scraping down the bowl after each addition. Add the vanilla and almond extracts
and mix well.
2. In a separate bowl, sift together the flour, baking powder, baking
soda, and salt. In 3 parts, alternately add the dry ingredients and the
buttermilk to the batter, beginning and ending with the dry. Mix until just
combined. Fold in 7 ounces of coconut.
3. Line a muffin pan with paper liners. Fill each liner to the top
with batter. Bake for 25 to 35 minutes, until the tops are brown and a
toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a
baking rack and cool.
4. Meanwhile, make the frosting. In the bowl of an electric mixer
fitted with the paddle attachment, on low speed, cream together the cream
cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar
and mix until smooth.
5. Frost the cupcakes and dip the frosted cake into the remaining
coconut.
Makes 18 to 20 cupcakes.
Recipe for The
Coconuttiest of Coconut Cake of all time
This is a coconut lover’s
dream, because it’s coconut on coconut covered with more coconut. The result is a decadent buttery cake filled
with coconut pastry cream. But it doesn’t even stop there. Shredded coconut covers the coconut
buttercream icing like a blizzard of sweetness.
It’s a three layer cake made in a single nine inch pan. It’s from John
Barricelli of the SoNo Baking Company in Connecticut.
Serves 12 For the Cake 1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
3 large eggs, at room temperature,
separated
2 tablespoons granulated sugar
1/2 cup (1 stick) unsalted butter, at room
temperature
2 cups confectioners' sugar
1/2 teaspoon coarse salt
1/2 cup (4 ounces) coconut milk
2 tablespoons cream of coconut
1 teaspoon coconut extract For the Coconut Pastry Cream 4 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
2 cups milk
1/4 teaspoon coarse salt
1/2 vanilla bean, split in half lengthwise
and scraped,
or
1-1/2 teaspoons pure vanilla extract
3 tablespoons cold unsalted butter
1 cup shredded, sweetened coconut
For
the Coconut Buttercream: 5 large egg whites
1-1/3 cups sugar
Pinch of coarse salt
1 pound unsalted butter, firm
but not chilled, cut into cubes
1/2 teaspoon pure vanilla
extract
2 tablespoons coconut extract
2-1/2 to 3 cups shredded,
sweetened coconut, for decorating.
1. Set an oven rack in the
middle position. Preheat the oven to 375 degrees. Brush a 9 by 2-inch round
cake pan with softened butter. Line a baking sheet with parchment paper or a
nonstick silicone baking mat; set aside.
2. To make the cake: In a
medium bowl, whisk together the flour and the baking powder; set aside.
3. In the bowl of a standing
mixer fitted with the whisk attachment, beat the eggs whites on medium speed
until frothy. With the mixer running, gradually sprinkle in the granulated
sugar and beat until stiff peaks form. Scrape the meringue into a bowl; set
aside.
4. Exchange the whisk for the
paddle attachment. Wash and dry the bowl. Add the butter, confectioners' sugar
and salt to the mixer bowl. Beat on medium-high speed until light and fluffy,
about 2 minutes, scraping down the sides of the bowl halfway through. Add the
egg yolks one at a time, beating after each addition. Beat in the coconut milk,
cream of coconut, and coconut extract.
5. With the mixer on low
speed, add the dry ingredients, beating until the flour is absorbed. Remove the
bowl from the stand and fold in the meringue.
6. Scrape the batter into the
prepared cake pan. Bake on the prepared baking sheet, rotating the sheet about
two-thirds of the the way through the baking time, until a tester inserted into
the center of the cake comes out clean, 30 to 35 minutes. Let cool in the pan
on a wire rack for 20 minutes. Then turn the cake out and let cool completely
on the rack.
7. To make the pastry cream:
In a medium bowl, whisk together the egg yolks, about half of the sugar, all
the cornstarch, and 1/2 cup of the milk.
8. In a saucepan, combine the
remaining sugar, the remaining 1-1/2 cups milk, the vanilla extract or vanilla
bean, and the salt. Bring to a simmer. Whisking constantly, pour the hot milk
into the egg mixture, gradually at first to temper it, and then more quickly.
Set a strainer over the saucepan. Strain the custard mixture back into the
saucepan and bring to a boil over medium heat, whisking constantly. Boil for 10
seconds, whisking. (Make sure the custard boils for 10 seconds in the center of
the pan, not just around the sides.) The mixture should thicken to a
pudding-like consistency. Discard the vanilla bean, if using.
9. Transfer the pastry cream
to the bowl of a standing mixer fitted with the paddle attachment and beat on
medium speed for 2 to 3 minutes, to cool slightly. Beat in the vanilla extract,
if using. With the mixer running, beat in the butter a little at a time, until
incorporated. Beat in the coconut. Transfer to a bowl, press plastic wrap
directly over the cream to prevent a crust from forming, and chill until firm,
1 to 2 hours.
10. To make the buttercream:
Bring 1 inch of water to a boil in the bottom of a double boiler. In the top of
the double boiler, whisk the egg whites with the sugar and the salt over (not
in) the simmering water until warm to the touch, 1 to 2 minutes (be careful to
not let the bottom of the top of the double boiler touch the water). Transfer
to the bowl of a standing mixer fitted with the whisk attachment and beat until
stiff peaks form. With the machine running, gradually beat in the butter, piece
by piece. By the time all the butter is added, the mixture will break, but it
will become smooth again as you continue to beat. Beat in the vanilla and
coconut extracts.
11. To assemble the cake, use
a long serrated knife to trim the top of the cake, if necessary, to level it.
Cut the cake into three equal layers. Set one layer on a 9-inch cake round.
Scoop some of the buttercream into a pastry bag fitted with a plain tip. Pipe a
line of buttercream around the edge of the cake layer to create a dam. Spread
about half of the pastry cream over the cake, inside the buttercream
"dam." Set the second cake layer on top and repeat to make a
buttercream dam, and spread with the remaining pastry cream. Set the third
layer on top, and spread the top and sides of the cake with a crumb layer (a
very thin layer of buttercream used to capture any loose crumbs, preventing
them from getting into the outer frosting.)
Refrigerate the cake for 15
minutes, until the buttercream is set. Spread the cake with the remaining
buttercream. Gently press the coconut all over the cake to coat completely.