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THE Easter Coconut Cake


  • Author: Shani
  • Total Time: ~5 hours (with cooling time)
  • Yield: 18 servings 1x

Description

This decadent, airy coconut cake is perfect for any table.  Filled with a decadent raspberry sauce, this coconut cake is a worthy dessert for holidays, birthdays, and special Sunday dinners.


Ingredients

Units Scale

For the Cake:

  • 320 g (2.5 c) cake flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 95 g (1 cup) shredded, sweetened coconut
  • 230 g (1 c) butter
  • 350 g granulated sugar
  • 4 eggs
  • 2 egg whites
  • 2 tsp coconut extract
  • 2 tsp vanilla extract
  • 227 g crème fraîche
  • 63 g coconut milk

For the Raspberry Filling:

  • 340 g fresh raspberries
  • 350 g sugar
  • 1/2 tsp salt
  • 1 tbsp Creme de Cassis or Chambord (optional)
  • 1.5 tbsp cornstarch
  • 1.5 tbsp water

For the Simple Syrup:

  • 100 g granulated sugar
  • 125 g water

For the Meringue:

  • 10 egg whites
  • 600 g granulated sugar

Instructions

Before the Batter:

  1. Prepare the raspberry filling at least four hours in advance.  It needs time to firm up in the refrigerator so that it won’t run out of the sides of your cake.
  2. Wash raspberries and remove any that are rotten.
  3. Add raspberries, sugar and salt to a small saucepan.  Stir to coat raspberries.
  4. Heat raspberry mixture over medium low heat, taking care not to boil the raspberries. 
  5. Once the sugar is completely dissolved, add the Creme de Cassis (if using).  Simmer on medium low heat until the raspberries themselves have liquefied. (~10 minutes)
  6. In a small bowl, combine the cold water and cornstarch.  Add the cornstarch mixture to the raspberry mixture and bring to a low boil for 30-45 seconds.
  7. Once the raspberry sauce coats the back of a spoon, it is done.  Strain sauce into a medium bowl with a fine mesh strainer to remove the seeds.
  8. Allow to cool completely on the countertop and then refrigerate, covered, until ready to use.

To Make the Batter with a Stand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Take out three 8″ round cake pans.  Cut parchment circles for each cake pan and set aside.
  3. Combine the flour, baking soda, and salt in a medium bowl. 
  4. Sift the flour mixture into another medium bowl.  Using your fingers, crumble the shredded coconut into the flour mixture.  Whisk to combine and set aside.
  5. Combine the creme frâiche and coconut milk in a liquid measuring cup and set aside.
  6. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
  7. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
  8. Add egg whites, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed.  The mixture will look very airy at this point. (2 minutes)
  9. Add the whole eggs one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed.  (4 minutes)
  10. Add vanilla extract and coconut extract and mix until thoroughly combined.  (1 minute)
  11. Add half of the flour/shredded coconut mixture and mix on low speed until combined.  (30-45 seconds)
  12. With the mixer on low speed, add all of the creme frâiche/coconut milk mixture and mix on low speed until combined.  (~1 minute). 
  13. Add the second half of the flour/shredded coconut mixture and mix on low speed until combined.  (~1 minute)
  14. Using a rubber spatula, fully scrape the sides and bottom of the bowl.  Then, stir the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl during this step!  This is a thicker cake batter so don’t worry!
  15. Prepare the three 8” cake pans for baking (I use butter and flour, but baking sprays work as well).  Place parchment round at the bottom of each cake pan to help prevent sticking.
  16. Fill cake pans evenly.  I use a digital kitchen scale, and my cake pans each hold roughly 500 g of cake batter. 
  17. Level out the cake batter with a spatula.  Tap the cake pans on the countertop to help prevent large bubbles in your cakes.

To Make the Batter with a Hand Mixer:

  1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
  2. Take out three 8″ round cake pans.  Cut parchment circles for each cake pan and set aside.
  3. Combine the flour, baking soda, and salt in a medium bowl. 
  4. Sift the flour mixture into another medium bowl.  Using your fingers, crumble the shredded coconut into the flour mixture.  Whisk to combine and set aside.
  5. Combine the creme frâiche and coconut milk in a liquid measuring cup and set aside.
  6. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (30-45 seconds)
  7. Slowly add the granulated sugar in two additions and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
  8. Add egg whites, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed.  The mixture will look very airy at this point. (~2 minutes)
  9. Add the whole eggs one at a time, mixing for at least 45-60 seconds after each addition.  Scrape the sides and bottom of the bowl as needed.   (4 minutes)
  10. Add vanilla extract and coconut extract and mix until thoroughly combined.  (1 minute)
  11. Add half of the flour/shredded coconut mixture and mix on low speed until combined.  (30-45 seconds)
  12. With the mixer on low speed, add all of the creme frâiche/coconut milk mixture and mix on low speed until combined.  (~1 minute). 
  13. Add the second half of the flour/shredded coconut mixture and mix on low speed until combined.  (~1 minute)
  14. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, stir the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl during this step!  This is a thicker cake batter so don’t worry!
  15. Prepare the three 8” cake pans for baking (I use butter and flour, but baking sprays work as well).  Place parchment round at the bottom of each cake pan to help prevent sticking.
  16. Fill cake pans evenly.  I use a digital kitchen scale, and my cake pans each hold roughly 500 g of cake batter. 
  17. Level out the cake batter with a spatula.  Tap the cake pans on the countertop to help prevent large bubbles in your cakes.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 25–35 minutes, or until an instant read thermometer reads 210°F.  It is important to not overbake this cake.
  2. Allow the cake to rest for five minutes, and then turn out on a cooling rack to cool completely.

To Make the Simple Syrup:

  1. Combine sugar and water in a small saucepan and bring to a boil.  
  2. Stir occasionally until the sugar is completely dissolved.
  3. Remove the simple syrup from the heat and allow to cool completely.
  4. Place the simple syrup in a small bowl or squeeze bottle.

To Make the Meringue:

  1. Bring 3” of water to a low boil in a large (3 qt.) sauce pan.  Reduce to a simmer.
  2. Carefully separate 10 eggs, placing the egg whites in a clean, nonreactive metal bowl (either a stand mixer or large stainless steel bowl).  Add sugar and whisk to combine.
  3. Place metal bowl over the top of the sauce pan while the water is simmering.  Whisk the egg white mixture over the sauce pan until all of the sugar is completely dissolved.  (~3 minutes)
  4. Remove the metal bowl from the stove.  Using the whisk attachment on either your hand mixer or your stand mixer, whisk the mixture on lowest speed until it is nearly opaque.  (~1-2 minutes)
  5. Increase the mixer to medium speed until the mixture begins to look light and fluffy.  (~4 minutes for stand mixer; ~5-6 minutes for hand mixer)
  6. Increase the mixer to highest speed until the meringue is done.  To check the meringue, remove the whisk attachment from the mixture and invert it.  If the meringue slowly folds down over the whisk attachment, it’s complete. (~2 minutes for stand mixer; ~3 minutes for hand mixer)

To Build the Cake:

  1. Place a 10” cake round on a turntable or a cake stand.
  2. Place a dollop of meringue on the round to secure the bottom cake.
  3. The cakes will be slightly domed from baking.  Gently cut off the domes to make them level.
  4. Once you’ve sliced off the top of the cakes, use either a spoon or a squirt bottle to add simple syrup to the cut layers.
  5. Pipe a thick dam of meringue around the edge of the layers.  Spoon 4-5 tablespoons of raspberry filling in the center and spread to the edges of the dam.
  6. Place the second layer on top of the first layer.  Repeat the meringue dam and the raspberry filling.
  7. Invert the final layer (so that the cut side is facing down) and place on top of the other two layers.  Press down gently and double check to make sure the cake is level.
  8. Using an offset spatula, quickly spread the meringue over the cooled cake. Using clean fingers, pull or swirl the meringue. If desired, use a butane torch to toast the meringue. 

Notes

  • This cake can be stored in the refrigerator for up to five days.  Allow to warm on the counter for 30-45 minutes before cutting.
  • Prep Time: 1 hour
  • Cook Time: 25-35 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 slice
  • Calories: 565
  • Sugar: 76.4 g
  • Sodium: 208.5 mg
  • Fat: 19.3 g
  • Carbohydrates: 93.3 g
  • Protein: 6.3 g
  • Cholesterol: 86.8 mg