MMMMM----------------------------CAKE---------------------------------
1 c Sweetened shredded coconut
-(85 g); firmly packed
3/4 c Pecan halves (74 g);
-toasted
2 c Granulated sugar (402 g)
2 1/4 c All-purpose flour (287 g);
-plus more for pans
1 tb Baking powder
3/4 ts Kosher salt
3/4 c Unsalted butter; (170 g);
-softened, +more for the
-pans
1/4 c Cream of coconut; (60 ml)
4 lg Eggs
1/4 ts Coconut extract
1 c Unsweetened coconut milk;
-(270 ml); +2 tb
MMMMM------------------FILLING AND SIMPLE SYRUP-----------------------
2 lg Egg yolks; lightly beaten
3/4 c Sweetened condensed milk
4 tb Unsalted butter (57 g)
1 tb Cream of coconut
1 c Sweetened shredded coconut
-(85 g)
1/2 c Granulated sugar (101 g)
MMMMM---------------------------ICING--------------------------------
1 c Heavy cream (240 ml)
1/4 c Confectioners' sugar (31 g)
1 ts Coconut extract
2 c Sweetened shredded coconut
-(170 g); toasted
Time: About 1 1/2 hours, plus chilling
This is a rich, special-occasion cake that takes the traditional
Southern coconut cake to another level, with ground toasted pecans in
the batter and an easy-to-make Chantilly cream for frosting. It has
become the signature dessert for Dolester Miles, who serves slices
over a little puddle of crème anglaise at Chez Fonfon and Bottega,
and sometimes at the Highlands Bar & Grill, the Birmingham, AL,
restaurants owned by Frank and Pardis Stitt. Assembly can be a
challenge, so she suggests building the cake by stacking the delicate
slabs of cake with filling in between each layer into a deep, round
cake pan, then slipping it into the refrigerator for about an hour.
The filling acts like a delicious glue. When the cake is inverted and
unmolded, the edges have an even, professional appearance.
Heat oven to 350 degrees F. Grease two 9" round cake pans and line the
bottom of each with parchment paper. Grease the parchment paper, then
dust with flour, tapping out excess.
Finely grind the coconut in a food processor, then transfer to a
bowl. Add pecans to the food processor, along with 2 tb sugar, and
finely grind them.
In a large bowl, sift together flour, baking powder and salt. Stir in
coconut and pecans.
In the bowl of a mixer fitted with the paddle attachment, beat butter,
cream of coconut and the remaining sugar on high speed until light and
fluffy, about 4 minutes. Add eggs one at a time, mixing well after
each addition and scraping down the bowl as necessary, then beat in
coconut extract.
Add the flour mixture in 3 batches, alternating with the coconut milk,
starting and ending with flour mixture. Divide batter between the
pans and smooth the top of each with a spatula. Bake until cakes are
golden and a tester comes out clean, 30 to 35 minutes. Let cakes cool
in the pans on a wire rack for 30 minutes. Run a knife around the
edge of each cake, invert onto rack, and remove the parchment. Let
cool completely.
Meanwhile, make the filling: Place egg yolks in a small heatproof
bowl and set aside. In a saucepan, combine condensed milk, butter and
cream of coconut and cook over medium-low heat, stirring constantly,
until hot, about 4 minutes. Whisk 1/3 of the hot milk into the egg
yolks. Transfer egg mixture to the saucepan of milk and whisk
constantly over medium-low heat until mixture has the consistency of
pudding, about 4 minutes. Do not let the custard get too thick.
Transfer to a bowl and stir in the shredded coconut. Let cool
completely.
Simple syrup:
In a saucepan, heat sugar and 1/2 cup water, stirring occasionally,
until sugar has dissolved. Remove from heat.
