Mile High Coconut Cake Food

BAHAMIAN RUM CAKE

Steps:

• Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray, dust it with flour, and tap out any excess.
• To make the cake, into a medium bowl, sift together the flour, baking powder, baking soda, 3/4 teaspoon salt, and the nutmeg.
• In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1 cup (8 ounces/225 g) butter and 2 cups (400 g) granulated sugar on medium speed until light and fluffy, 3 to 5 minutes.
• In a small bowl, beat together the eggs, egg yolks, and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated. (The mixture may look curdled, which is normal.) Gently stir in one-third of the flour mixture, then about half of the 3/4 cup (180 ml) coconut milk. Mix in about half of the remaining flour mixture, followed by the remaining coconut milk. Finally, gently stir in the remaining flour mixture just until combined.
• Scrape the batter into the prepared pan and bake until the cakes feels just set in the center, 55 to 60 minutes.
• While the cake is baking, make the coconut-rum syrup. In a medium saucepan, warm the 3/4 cup (180 ml) coconut milk and the 6 tablespoons (75 g) granulated sugar, stirring until the sugar dissolves. Remove from the heat and add the 1/2 cup (125 ml) rum.
• When the cake comes out of the oven, leave it in the pan and poke it with a wooden skewer about 60 times. Spoon about two-thirds of the coconut-rum syrup over the cake, letting it soak in gradually. Let the cake cool completely.
• Invert the cake onto a cake plate. Brush or spoon the remaining coconut-rum syrup over the cake.
• To make the glaze, in a small saucepan over high heat, bring the 4 tablespoons (2 ounces/60 g) butter, the cream, brown sugar, and pinch of salt to a boil. Cook, stirring to dissolve the sugar, for 1 1/2 minutes. Remove from the heat, stir in the 1 tablespoon rum, and let cool completely. Once cool, stir in the toasted coconut.
• Spoon the glaze over the top of the cake, encouraging it to run down the sides of the cake (if the glaze seems too thick, rewarm it slightly).
• Storage
• The cake can be stored at room temperature for up to 4 days, preferably under a cake dome.

MILE-HIGH CHOCOLATE CAKE WITH VANILLA BUTTERCREAM

Steps:

• For cake:
• Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each pan with parchment paper round; butter parchment. Dust pans with flour; tap out excess. Whisk 11/4 cups hot water, cocoa powder, and sour cream in medium bowl until smooth; set aside until mixture is cool, 20 to 30 minutes.
• Position rack in center of oven and preheat to 325°F. Sift next 4 ingredients into another medium bowl. Using electric mixer, beat butter and shortening in large bowl until well blended and smooth. Add both sugars; beat until light and fluffy, about 5 minutes. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with cocoa mixture in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Divide batter among prepared pans (about 23/4 cups batter for each) and smooth tops.
• Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run knife around sides of cakes to loosen. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
• For vanilla buttercream:
• Combine egg whites and 1/3 cup sugar in large bowl of stand mixer fitted with whisk attachment; scrape in seeds from vanilla bean.
• Combine remaining 1 1/3 cups sugar and 1/3 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan, making sure that bulb of thermometer is immersed in syrup. Increase heat; boil until temperature registers 238°F to 240°F (soft-ball stage), about 5 minutes. Immediately remove syrup from heat (use within 2 minutes).
• Meanwhile, beat egg white mixture on medium speed until very soft peaks form (mixture will be slightly opaque).
• Increase mixer speed to high and slowly pour hot syrup down side of bowl into egg white mixture in slow steady stream; beat until meringue forms stiff peaks. Cool meringue in bowl until lukewarm (instant read thermometer will register 100°F), about 30 minutes. Do not beat.
• Start beating meringue again on medium speed of stand mixer. Gradually add butter, 2 to 3 tablespoons at a time, beating constantly until absorbed before adding next addition. Continue beating until buttercream is smooth. (If buttercream looks broken or curdled, place mixer bowl with buttercream over medium heat on stove burner and whisk with large whisk for 5 to 10 seconds to warm mixture slightly, then remove from heat and whisk vigorously or attach bowl to stand mixer and beat mixture again on medium speed. Repeat warming and beating buttercream mixture as many times as needed until buttercream is smooth and no longer curdled.)
• Using serrated knife, cut each cake in half horizontally, forming 6 cake layers. If necessary, trim any domed tops of cakes to form even layers. Place 1 cake layer on platter. Drop 3/4 cup buttercream by tablespoonfuls over top of cake layer, then spread evenly to edges with offset spatula. Top with second cake layer, then spread 3/4 cup buttercream over. Repeat with 3 more cake layers, spreading 3/4 cup buttercream over each and pressing slightly to adhere. Top with 6th cake layer (do not spread buttercream over top cake layer). Chill cake at least 1 hour.
• For chocolate glaze:
• Combine both chocolates in medium bowl. Bring cream and corn syrup to simmer in heavy saucepan. Pour hot cream mixture over chocolate; let stand 2 minutes. Whisk chocolate mixture until melted and smooth. Add butter; whisk until melted. Chill glaze until slightly thickened and glaze drips thickly when poured slowly from spoon, 30 to 45 minutes.
• Spoon glaze around top edge of cake by teaspoonfuls, spacing drips up to 2 inches apart and allowing glaze to drip slowly down sides of cake. Spoon remaining glaze over top center of cake and smooth with offset spatula, covering top completely. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Can be made 1 day ahead. Tent with foil and keep chilled. Let cake stand at room temperature 1 hour before serving.

MILE HIGH ALL BUTTER POUND CAKE

Steps:

• Preheat oven to 325°. Grease and lightly flour bottom of tube pan.
• Sift together flour, baking powder and salt. Cream butter. Gradually add sugar, beating all the time. Beat in eggs, 1 at a time.
• Add dry ingredients. Beat. Add lemon juice. Pour batter into prepared pan.
• Bake for 1 hour and 45 minutes, or until done. Cool on a wire rack.