The Recipe
Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream
COOK TIME : an hourPREP TIME : an hour
From Food Network
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Ingredients
DESCRIPTION
No description provided.
INGREDIENTS
- 1 tablespoon granulated sugar
- 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold
- 4 large egg yolks
- 3/4 cup unsweetened coconut milk
- 3/4 cup very cold heavy cream
- 3 tablespoons cornstarch
- 2 teaspoons coconut rum (recommended: Malibu)
- 1/2 vanilla bean, seeds scraped
- 3/4 cup coconut custard (recipe above) (cold)
- 3/4 cup whole milk
- 1 vanilla bean, split and seeds scraped
- 1 3/4 cups granulated sugar
- 1 cup whole milk, at room temperature
- 1/3 cup confectioners' sugar
- 2 cups sweetened flaked coconut
- 3/4 cup coconut custard (recipe above), cold
- Pinch fine sea salt
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons softened butter, for pans
- 2 1/4 cups cake flour, plus more for pans
- 1 teaspoon fine sea salt
- 1 1/2 cups water
- 6 large egg whites, at room temperature
- 3/4 cup sweetened flaked coconut
- 1/3 cup granulated sugar
- 3 stick unsalted butter, softened
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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