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Recipe

White Chocolate Coconut Cake

佩登+芒克

屈服:Yields one 9-inch cake

Servings:10 to 14

椰子蛋糕让我想到了圣诞节。白色的蛋糕在假日桌子的中心看起来如此宏伟,以至于我不禁为12月的庆祝活动保存了这个食谱。我不喜欢这里的百香果酸性味道,而不是用奶油蛋糕或椰子酱填充蛋糕。酸奶油的奶油奶油与白巧克力的甜味搭配特别好。

This recipe is excerpted fromSweet: Inspired Ingredients, Unforgettable Desserts. Read ourreview.

亚搏手机版官方

For the cake

  • 3-1/4 cups all-purpose flour
  • 1 Tbs. plus 1 tsp. baking powder
  • 2 tsp. kosher salt
  • 2-1/2 sticks unsalted butter, softened
  • 2-1/4杯糖
  • 1 cup sweetened shredded coconut, roughly chopped
  • 8 large eggs
  • 6.5 oz. 31% white chocolate, melted and cooled
  • 1-1/4 cups evaporated milk

For the passion fruit buttercream filling

  • 2 sticks unsalted butter, softened
  • 1/4 cup plus 2 Tbs. confectioners’ sugar, sifted
  • 1/4 cup light corn syrup
  • 1/2 cup passion fruit puree at room temperature
  • 4 oz. 31% white chocolate, melted and cooled
  • 1/4 tsp. kosher salt

For the white chocolate buttercream frosting

  • 2 sticks unsalted butter, softened
  • 1/2杯糖果的糖,筛
  • 2 Tbs. light corn syrup
  • 1 tsp. vanilla extract
  • 4 oz. 31% white chocolate, melted and cooled
  • 1/4 tsp. kosher salt
  • 3杯甜味的椰子,用于完成

准备

Make the cake

  • 将架子放在烤箱的上和下三分之一中,然后将烤箱加热至325°F。在四个9英寸圆形蛋糕盘的底部和侧面上涂上不粘烘烤喷雾剂,并用羊皮纸圆圈涂上线条。
  • Sift together the flour, baking powder, and salt into a medium bowl.
  • 在装有搅拌附件(或使用手持式搅拌机的大碗中)安装的立式搅拌机的碗中,以中等速度将黄油和糖奶油奶油,直到淡淡蓬松,大约3分钟。将椰子撒在碗中,然后搅拌直至充分混合。一次添加一个鸡蛋,每次添加后都充分混合。倒入融化的巧克力中,混合充分。刮擦碗的侧面和底部,混合约15秒钟。再次刮擦碗。或者分批添加干成分和蒸发的牛奶,然后搅拌直至彻底亚搏手机版官方混合。
  • 将面糊平均分配给准备好的蛋糕盘,将其均匀地铺开。将两个锅放在每个烤箱架上,烘烤20分钟。旋转平底锅并烘烤10至15分钟,直到蛋糕变成薄弱,并在中间插入牙签。让蛋糕在冷却架上的平底锅中冷却10分钟,然后取出,剥离羊皮纸,然后在架子上完全冷却。将蛋糕包裹在保鲜膜上并冷藏,直到准备组装蛋糕为止。

Make the filling

  • 在装有桨叶附件(或使用手持式搅拌机的大碗中)安装的立式搅拌机的碗中,以中等速度将黄油打成大约4分钟的速度,直到非常柔软和奶油。刮擦碗的侧面和底部,然后再打一分钟。加入糖果糖,打1分钟。倒入玉米糖浆和百香果泥,混合直至彻底掺入。
  • 刮擦碗的侧面和底部,然后在融化的白巧克力中流式播放时,以低速打败。加入盐,继续跳动,直到大约3分钟的奶油轻巧蓬松。再次刮擦碗,以中高速搅拌30秒。搁置。

Make the frosting

  • In the bowl of the stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter on medium speed until very soft and creamy, about 3 minutes. Scrape the sides and bottom of the bowl and beat for 1 minute. Add the confectioners’ sugar and beat for 1 minute. Pour in the corn syrup and vanilla and mix until thoroughly incorporated.
  • 刮擦碗的侧面和底部,然后在融化的白巧克力中流式播放时,以低速打败。加入盐,继续跳动,直到奶油闪闪发亮,大约3分钟。再次刮擦碗,以中高速搅拌30秒。

组装蛋糕

  • Place one layer top side up on a cake stand or turntable. Slide four strips of parchment under the edges of the cake to catch any stray frosting. Using an offset spatula, spread one-third of the passion fruit buttercream evenly over the surface. Repeat with 2 more cake layers and the remaining passion fruit buttercream. Place the fourth cake layer on top and refrigerate the cake, uncovered, for 15 minutes so the buttercream sets and the layers adhere to each other.
  • 使用偏爪,用白巧克力奶油在蛋糕的侧面和顶部磨砂。
  • Take a handful of coconut at a time and press onto the sides of the cake until the sides are covered. Sprinkle the remaining coconut on top of the cake. Chill for at least 30 minutes before serving.
  • 完成的蛋糕可以在冰箱中存放,轻轻覆盖2天。

提前提示

百香果奶油馅料和白巧克力奶油糖霜均可覆盖并储存在冰箱中长达2周。在使用之前,将室温带到室温,然后积极鞭打。将黄油奶油放入装有桨叶附件(或使用手持式搅拌机的大碗中)的立式搅拌机的碗中,然后以低速进行搅拌。随着奶油开始分解,增加到中等。大约1分钟后,奶油将软化和分开。这可能会让您感到紧张,但只需继续混合,在另一分钟左右的时间内,Buttercream将恢复在一起并出现全新。

Tip

摘自Sweet:Inspired Ingredients, Unforgettable Dessertsby Valerie Gordon (Artisan Books). Copyright © 2013.

Reviews

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Reviews (1 review)

  • scexile| 12/28/2013

    I give this cake 2 stars-and those only for appearance. The finished cake looks fantastic; unfortunately, its bland taste did not live up to its impressive presentation. Followed the recipe exactly, had no problems with any steps involved. Labor intensive and not inexpensive to make. No one could taste any chocolate ;cake itself was unremarkable. I've had boxed mixes that tasted better. A true disappointment for our Christmas finale. (as an aside, I am an experienced cook/baker; I owned and operated a successful restaurant for years. Not a novice at baking).I would not recommend this recipe.

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