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Newest Video Recipe - Coconut Cake

 

New Video Recipes Every Friday by 12 Noon Eastern (U.S. & Canada)

To me, layer cakes are for celebrations and this Coconut Cake is a real crowd pleaser. I love everything about it. From its' snowy white marshmallowy frosting that is enveloped in shreds of dried coconut, to the layers of moist and sweet butter cake sandwiched together with a tangy lemon curd. 

What is nice about this Coconut Cake is that you don't have to make everything on the day the cake is needed. For example, you can make the lemon curd several days (or up to a week) in advance. In fact, it is best if it's made at least a day ahead of time so the flavors have time to soften and mingle. Also, the cake layers can be made the day before, or you can even make and freeze the cake up to two weeks ahead of time. Now, while the coconut flavor in this dessert comes from the dried coconut sprinkled on the cake, you can add more coconut flavor by brushing the baked cake layers with some coconut milk. You can use either sweetened or unsweetened dried coconut and it can be either shredded or flaked. 

Lastly, we are covering the cake with a Seven Minute Frosting; that fluffy and satiny, meringue-type frosting that tastes like marshmallows. It is made by beating egg whites, sugar, corn syrup, cream of tartar, and water over a saucepan of simmering water until the frosting is thick with a fluffy consistency that holds soft peaks. Amazingly, this takes about seven minutes (hence its' name) although it may take longer if made on a humid day. Once it has cooled to room temperature it should be spread on the cake immediately and while the inside of the frosting will remain soft, you may notice that the outside tends to develop a thin crust as it air dries. You may also notice that after sitting the frosting does tend to become granular and that is why it is best to make and serve this cake the day it is made.

Note: You can make an excellent substitute for commerical buttermilk. Stir 1 tablespoon lemon juice or vinegar into 1 cup (240 ml) milk. Let stand at room temperature for about 10 minutes and it's ready to use.

Continue to the Coconut Cake recipe page.......

Happy Baking!

Stephanie Jaworski

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