Chef Rebecca Rathers Coconut Cake Recipes

CHEF REBECCA RATHER'S COCONUT CAKE

Steps:

• Place an oven rack in the bottom third of the oven and another in the top third of the oven. Preheat oven to 350°F Butter three 9-inch cake pans, then line each with a parchment round. Butter the paper and dust the pans with flour; knock out excess.
• Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Use a rubber spatula to scrape down the sides of the bowl.
• In a medium bowl, stir together the flour, baking powder and salt to blend. In a small bowl, stir together the milk, coconut milk and coconut cream until smooth. Add the flour mixture in three increments, alternating with the milk mixture in two increments, starting and ending with the flour mixture. After each addition, mix at low speed just to combine the ingredients. Stir in the vanilla.
• Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter until evenly blended. Divide the cake batter evenly among the prepared cake pans. Set two layers on the top rack and the third on the lower rack. Stagger the cake layers on the oven racks so that no layer is directly over another.
• Bake for 35 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Monitor the layers carefully for doneness; each may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes, then unmold onto wire racks to cool completely.
• Make whipped cream filling; set aside.
• Make frosting; set aside.
• To assemble the cake, stack one cake layer on a serving plate and spread the top with half of whipped cream filling. Repeat with a second layer. Stack the final cake layer on top of the first two and cover the cake's top and sides with the frosting. Sprinkle the coconut on the top and sides of the cake.
• Cover the cake loosely with plastic wrap and store for 1 day at room temperature or up to 3 days in the refrigerator. Bring to room temperature before serving. Makes 8 to 10 servings.
• Whipped cream filling: Using an electric mixer fitted with the whisk attachment, beat 1 cup cold heavy whipping cream on high speed until soft peaks form. Beat in 2 tablespoons coconut cream (such as Coco Lopez) and 1/2 cup grated fresh coconut (optional).
• Frosting: Whisk 2 large egg whites, 11/2 cups sugar, 1/3 cup cold water, 1/4 teaspoon cream of tartar and 1/4 teaspoon kosher salt in a large stainless-steel bowl until thoroughly combined. Place the bowl over a saucepan filled with 2 inches of barely simmering water. Using a hand beater or handheld electric mixer, continue beating the egg white mixture for 4 minutes. Add 1/2 cup mini marshmallows in 2 increments while continuing to beat. Wait until the first batch of marshmallows has melted before adding the second. Continue beating for 2 to 3 minutes more, until stiff peaks form. Remove from the heat, stir in the vanilla and continue beating until the frosting is thick enough to spread.
• NOTE:It's challenging to press coconut into the sides of the cake. When pressing the coconut in, the icing invariably sticks to my fingers and mars the frosting's finish. I've discovered that throwing small handfuls of coconut toward the side of the cake makes it adhere quite well - a messy but effective technique for creating a gorgeous cake.

COCONUT TRES LECHES CAKE

Steps:

• Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
• In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
• Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
• Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.

CATHY'S VERSION OF BROOKLYN DINER COCONUT CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 9-inch cake pans. Whisk together the cake flour, baking powder, and salt in a bowl.
• In a separate large bowl, beat the butter with an electric mixer on medium speed until fluffy; beat in eggs, one at a time. Gradually beat in the flour mixture in several additions, alternating with the coconut milk, and stir in the almond and vanilla extracts. Divide the batter between the 3 prepared cake pans.
• Bake the cakes in the preheated oven until they are lightly browned, 20 to 25 minutes. A wooden toothpick inserted into the center of each cake should come out clean. Cool in pans for 10 minutes before turning out the cakes to finish cooling completely on wire racks.

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.