How To Make Dolly Madison Coconut Cake

Ann Stratton

Coconut — whether fresh-shaved or flaked — is the star of this elegant cake. Its distinct season is exotic notwithstanding familiar. Flaked kokosnoot has added sugar and lends extra sweetness, while fresh coconut meat offers a subtle nutty flavor.

Cal/Serv: 487

Yields: 12 servings

Prep Time: 0 hours 30 mins

Total Time: ane hr xx mins

3/4 c.

unsalted butter at room temperature, plus more than for cake pans

4 c.

 plus 2 tablespoons sifted block flour, plus more for block pans

1 one/2 tbsp.

baking powder

3/4 tsp.

kosher salt

2 ane/4 c.

granulated saccharide

two 1/4 tsp.

vanilla extract

6

large egg whites

ane 1/2 c.

milk

3/4 c.

sweetened flaked coconut or 1 fresh ripe kokosnoot, near 6 inches in bore

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1. Make the batter: Preheat oven to 350°F. Using a pocket-sized brush, lightly coat iii ix-inch block pans with softened butter. Dust with flour and tap out any excess. Set bated. In a medium bowl, sift together the flour, blistering powder, and common salt and fix bated. In a large basin, using a mixer set at loftier speed, beat the butter and saccharide until well combined. Add the vanilla and egg whites and continue to beat until light and fluffy, almost two more minutes. Reduce mixer speed to low and add half the flour mixture. Trounce just until flour is completely absorbed. Add the milk and shell for 1 minute. Add the remaining flour mixture and beat for 1 more minute.
2. Broil the block: Divide the concoction as among all 3 cake pans and spread evenly. Bake on the center rack of the oven until the tops jump back when lightly touched and a tester inserted into the center of each block layer comes out clean — xxx to 35 minutes. Cool in the pans on a wire rack for fifteen minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.
3. Frost the cake: Use a serrated knife to trim the mounded side of each layer to level them, if necessary. Line the edges of a cake plate with iii-inch-wide strips of waxed or parchment paper and identify a cake layer, trimmed side downwards, on top. Spread the layer with 3/four cup of our Lemon Curd recipe and place the second layer, trimmed side down, on pinnacle of the starting time. Spread another 3/four cup of Lemon Curd on the second layer and top with the final cake layer. Frost the top and sides of the cake with our Fluffy Meringue Frosting and sprinkle all over with kokosnoot. Remove paper strips and serve at room temperature. Store at room temperature for up to 4 days.

Annotation: To open up a fresh coconut, preheat oven to 350° F. Pierce the eyeholes at one terminate of the coconut with a screwdriver or ice option. Drain the coconut h2o and set aside for another apply. (The liquid should be used within 24 hours or frozen to prevent spoiling.) Bake the coconut — 20 to 30 minutes — remove from the oven, and let absurd slightly. Tap lightly with a hammer to crevice the shell and loosen the meat inside. Wrap the kokosnoot in a make clean towel and place on a sturdy, hard surface. Hit the kokosnoot hard with the hammer to break it into pieces. Unwrap and pry the white meat from the hard shell. Using a dent pocketknife, advisedly peel abroad the chocolate-brown pare from the coconut meat. Utilize a vegetable peeler to shave the coconut meat. Unused coconut meat may exist frozen in an airtight container.

Source: https://www.countryliving.com/food-drinks/recipes/a1539/coconut-cloud-cake-3668/

Posted by: chacontheaut.blogspot.com

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