ROBERT CARTER'S SIMPLE SYRUP
This simple syrup recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.
Provided by Martha Stewart
Yield Makes enough for one cake
Number Of Ingredients 2
Steps:
- 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.
ROSEMARY SIMPLE SYRUP
Simple syrup is a versatile pantry staple and shockingly easy to make. Just combine equal parts water and sugar, then if you like you can infuse it with herbs and spices of your choice. Steeped with rosemary, it works beautifully in holiday cocktails and desserts and is an easy way to add more flavor to the festivities. It makes a perfect edible gift as well.
Provided by Elena Besser
Time 1h10m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Combine the sugar, rosemary and 2 cups water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and allow to steep for 45 minutes to 1 hour. Transfer the syrup to a squeeze bottle or airtight container and store in the refrigerator for up to 1 month. Strain out the rosemary before using.
ULTIMATE COCONUT CAKE II
This recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina, via SC Tourism web site. Seems different from others posted on Zaar. Directions are involved - read through & practice "mise en place" to avoid going nuts. A 6 layer coconut cake - Southern Heaven on a plate!
Provided by Busters friend
Categories Dessert
Time 2h
Yield 1 6 layer cake
Number Of Ingredients 23
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.
Nutrition Facts : Calories 28930.2, Fat 1885, SaturatedFat 1253.9, Cholesterol 5925.6, Sodium 7379.8, Carbohydrate 2956, Fiber 99.6, Sugar 2311.4, Protein 180
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.
SIMPLE SYRUP
Steps:
- In a saucepan over low heat, warm sugar in 1 cup water until dissolved. Refrigerate if not using immediately.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Sodium 0 milligrams, Sugar 33 grams
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