Coconut Birthday Cake

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 1 egg
• 5 egg whites
• 3/4 cup cream of coconut
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 9 ounces cake flour, sifted
• 1 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, room temperature
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon vanilla extract
• 1 1/4 cups whipping cream
• 1/2 cup sugar
• 1/2 cup unsalted butter
• 2 1/4 cups sweetened flaked coconut
• 1/4 cup sour cream
• 1/2 cup egg , at room temperature (from approx 4 large eggs)
• 1 cup sugar
• 1 lb unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 2 cups sweetened flaked coconut

Recipe

• 1 i would recommend starting this cake a day or so in advance of serving so that you can allow the assembled cake at least 24hrs to meld in the refrigerator before serving.
• 2 for the cake:.
• 3 adjust the oven rack to the lower-middle position and preheat to 325 degrees. grease and flour (2) 9" cake pans.
• 4 whisk the egg whites and egg in a bowl to combine. add the cream of coconut, water, vanilla, and coconut extract. whisk until thoroughly combined.
• 5 combine the flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the whisk attachment. mix on the lowest speed to combine, about 30 seconds.
• 6 with the mixer still running, add the butter 1 tablespoon at a time until the mixture resembles coarse meal.
• 7 then with the mixer still running, add 1 cup of the liquid. increase the speed to medium-high and beat until fluffy, about 45 seconds. add the remaining liquid in a steady stream until combined.
• 8 divide the batter between the two cake pans and level the pans with a spatula.
• 9 bake until a toothpick comes out clean, about 30 minutes.
• 10 cool in the pans on wire racks for about 10 minutes, then loosen the cakes from the pans and place top sides up on a cooling rack and cool to room temperature.
• 11 for the filling:.
• 12 stir the cornstarch, water, and vanilla in small bowl to dissolve the cornstarch.
• 13 bring the cream, sugar, and butter just to a boil in a heavy medium saucepan. add cornstarch mixture and bring back to a boil.
• 14 remove from heat and stir in coconut. cool completely.
• 15 mix in the sour cream. cover and refrigerate.
• 16 for the frosting:.
• 17 in a large bowl, combine the egg whites and the sugar and whisk until well blended. set the bowl on top of a double boiler, or transfer mixture to the top pan of a double boiler and whisk constantly until the mixture is hot to the touch and the sugar is thoroughly melted.
• 18 transfer to the egg and sugar mixture to a stand mixer and beat on high with the whisk attachment until the bowl has cooled to the touch and the meringue forms stiff peaks.
• 19 while beating on medium speed, slowly add the room temperature butter, about 1/4 cup at a time until thick and creamy. add the vanilla and blend until combined.
• 20 the frosting can be made in advance and refrigerated until ready to use.
• 21 for the coconut topping:.
• 22 spread out on a cookie sheet and bake in a 350 degree oven until light golden brown. allow to cool thoroughly.
• 23 to assemble the cake:.
• 24 using a knife, dental floss (the non-mint kind) or a cake wire, slice each cake into two layers so that you have 4 layers of cake.
• 25 put a dab of frosting on your cake plate so that the bottom layer does not move around.
• 26 place one of the cake bottoms on the cake plate and use the butter cream to create a 'lip' around the edge of the cake. this will prevent any filling from oozing over the edge of the cake when you put the layers together.
• 27 spoon one-third of the filling onto the cake and spread evenly.
• 28 continue with the remaining layers, finishing with a cake top for the top layer.
• 29 frost with the vanilla buttercream and don't worry if it isn't perfecly smooth since you're going to be pressing coconut on top.
• 30 next, press the toasted coconut onto the sides and top and refridgerate at least 24hrs before you serve the cake.