Peninsula Grill Giant Coconut Layer Cake Food

GIANT COCONUT LAYER CAKE

Steps:

• For filling:
• Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to boil. Remove from heat and stir in coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.
• For cake:
• Preheat oven to 325°F. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.
• For frosting:
• Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.
• Place 1 cake layer on cake plate. Top with half of filling. Place second cake layer atop filling. Top with remaining filling. Place third cake layer atop filling. Spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.)

ROBERT CARTER'S PENINSULA GRILL COCONUT CAKE

Steps:

• To make the filling, combine the cream, sugar, and butter in a medium saucepan and bring to a boil over high heat. Mix the cornstarch, vanilla, and 1 tablespoon water together in a small bowl, and slowly add this to the boiling cream mixture, stirring constantly. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from the heat and add the coconut. Cover and refrigerate for at least 6 and up to 12 hours.
• To make the cake, preheat the oven to 325°F. Spray three 10-inch cake pans with cooking spray and line the bottoms with parchment paper.
• Beat the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, one at a time, scraping down the sides of the bowl, and mix until creamy.
• Sift the flour, baking powder, and salt together into a separate bowl.
• Mix the cream, vanilla, and coconut extract together in a third bowl. Alternate adding the dry ingredients and wet ingredients to the batter in three additions, starting and ending with the dry.
• Divide the batter evenly among the 3 pans and bake until a toothpick inserted into the centers comes out clean, 40 to 45 minutes. Remove to a baking rack and let cool for 10 minutes in the pans. Then remove from the pans, remove the parchment, and let cool completely, about 2 hours.
• In an electric mixer fitted with the paddle attachment, whip the filling just until soft and creamy.
• To assemble, trim off the domed top of each cake. Brush the top of one layer with simple syrup. Spread 1 1/2 cups of the filling evenly on top. Continue with the remaining 2 cake layers, stacking them on top of each other and brushing each layer with simple syrup before spreading with filling. Refrigerate the cake until firm to the touch, about 4 hours.
• To make the frosting, combine the butter and cream cheese in the bowl of a mixer fitted with the paddle attachment and beat on high speed until light and fluffy, scraping the sides and bottom of the bowl occasionally, about 5 minutes. Add the vanilla seeds and beat for 30 seconds. Slowly add the confectioners' sugar on low speed. Then raise the speed to high and beat until smooth and fluffy, about 2 minutes.
• Ice the top and sides of the cake with the frosting, and pat the toasted coconut around the outside. Chill for at least 2 hours before slicing.
• Simple Syrup
• Combine 3/4 cup water and the sugar in a small saucepan over high heat, and bring to a boil. Cook until the sugar has dissolved, about 2 minutes. Transfer to a bowl and let cool.

PENINSULA GRILL GIANT COCONUT LAYER CAKE

Steps:

• For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch.
• Bring cream, sugar, and butter to boil in heavy medium saucepan.
• Add cornstarch mixture and bring to boil.
• Remove from heat and stir in coconut.
• Cool completely.
• Mix in sour cream.
• Cover and refrigerate overnight.
• For cake: Preheat oven to 325°F.
• Butter and flour three 9-inch round cake pans.
• Whisk flour, baking powder and salt in large bowl to blend.
• Using electric mixer, beat sugar and butter in another large bowl to blend.
• Add eggs 1 at a time, beating well after each addition.
• Beat in cream and vanilla.
• Stir flour mixture into butter mixture.
• Divide batter equally among pans.
• Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
• Cool completely.
• For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend.
• Beat in powdered sugar and vanilla extract.
• Place 1 cake layer on cake plate.
• Top with half of filling.
• Place second cake layer atop filling.
• Top with remaining filling.
• Place third cake layer atop filling.
• Spread frosting over top and sides of cake.
• Pat toasted coconut over top and sides of cake, pressing gently to adhere.
• (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.).

ULTIMATE COCONUT CAKE

Steps:

• Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
• Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
• Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
• Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

ULTIMATE COCONUT CAKE II

Steps:

• Coconut Cakes:.
• Preheat oven to 325 degrees. Spray two 10-inch round cake pans with baking spray; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
• In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
• Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.
• Simple Syrup:.
• Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool.
• Coconut Cake Frosting:.
• Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
• With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.
• Coconut Filling:.
• Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved.
• Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
• Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
• Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes.
• To assemble:.
• Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
• Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
• Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
• Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

AMERICA'S TEST KITCHEN COCONUT LAYER CAKE

Steps:

• 1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.
• 2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
• 3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
• 4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.).
• 5. Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.
• 6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.
• 7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
• 8. For the Buttercream: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
• 9. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.
• 10. To Assemble the Cake: Follow illustrations in chart below. Cut into slices and serve. (Wrap leftover cake in plastic and refrigerate; bring to room temperature before serving.).
• ASSEMBLING THE CAKE.
• 1. With a long serrated knife, cut both cakes in half horizontally so that each cake forms two layers.
• 2. Put a dab of icing on a cardboard round cut just larger than the cake. Center one cake layer on the round.
• 3. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula.
• 4. Hold the spatula at a 45-degree angle to the cake and drag it across the surface to level the icing. Repeat steps 3 and 4 with remaining cake layers.
• 5. To ice the sides of the cake, scoop up a large dab of icing with the tip of the spatula and spread it on the sides with short side-to-side strokes.
• 6. Sprinkle the top of the cake with coconut. Then press the coconut into the sides, letting the excess fall back onto a baking sheet.