Robert Carters Peninsula Grill Coconut Cake Food

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.

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.