Cooks Illustrated Coconut Layer Cake Recipe
Ingredients
For this recipe you will need the following ingredients: 2 ½ cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, ½ cup of packed brown sugar, ¾ cup of granulated sugar, 1 cup of butter (at room temperature), 5 large eggs (separated and at room temperature), 1 tablespoon of vanilla extract, 1 cup of buttermilk, 1 cup of sweetened flaked coconut, 2 tablespoons of confectioners’ sugar, and 1 cup of heavy cream.
Instructions
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, use an electric mixer to beat together the butter and both sugars until light and fluffy. Beat in the egg yolks and vanilla extract. Add the flour mixture and buttermilk in alternating batches, beginning and ending with the flour mixture. Beat until just combined. In a separate bowl, use the electric mixer to beat together the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter. Divide the batter equally between the two prepared pans. Sprinkle the tops of the cakes with the coconut. Bake for 25 minutes or until a toothpick inserted near the center comes out clean. Let cool for 10 minutes before removing from the pans. Let the cakes cool completely before frosting. To frost the cake, beat together the cream and confectioners’ sugar until stiff peaks form. Place one of the cakes on a serving plate. Spread a layer of the frosting over the top. Top with the other cake and spread the remaining frosting over the top of the cake and sides. Serve immediately or store in the refrigerator.
Nutrition
This recipe yields 16 servings. Each serving contains approximately 442 calories, 20 grams of fat, 59 grams of carbohydrates, and 6 grams of protein. It is also high in sodium, with over 500 milligrams per serving. This recipe is a good source of calcium and iron, but should be eaten in moderation due to its high calorie and fat content.
Tips and Tricks
For best results, make sure to use room temperature ingredients when making this recipe. This will help the batter to mix better and result in a lighter, fluffier cake. If you prefer a sweeter cake, you can add more confectioners’ sugar to the frosting. You can also use light or dark brown sugar in place of the granulated sugar if desired. Finally, you can use a variety of nuts or other toppings to decorate the cake if desired.
Variations
For a variation on this recipe, you can use a different type of milk instead of buttermilk. You can also substitute almond extract for the vanilla extract if desired. If you want to make a vegan version of this cake, you can use vegan-friendly ingredients such as vegan butter, non-dairy milk, and vegan egg replacer. Finally, you can add a few drops of food coloring to the frosting for a colorful cake.
Serving Suggestions
This cake is perfect for any occasion, from birthdays to anniversaries. Serve it with fresh fruit, a scoop of ice cream, or a dollop of whipped cream for an extra-special treat. You can also top the cake with more flaked coconut, chopped nuts, or a drizzle of chocolate or caramel sauce. This cake also pairs well with coffee, tea, or a glass of sparkling wine.
Storage
This cake is best served the same day it is made. If you need to store it, make sure to keep it in an airtight container in the refrigerator. This cake can also be frozen for up to three months. To thaw, simply let it sit at room temperature until it is completely thawed.
Conclusion
This Cooks Illustrated Coconut Layer Cake is a delicious and easy-to-make dessert. With its moist texture and fluffy frosting, it is sure to be a hit at any gathering. You can customize the cake with different flavors, colors, and toppings to make it your own. With a little bit of effort, you can make a delicious and beautiful cake that will be the star of any event.
Post a Comment for "Cooks Illustrated Coconut Layer Cake Recipe"