COCONUT CAKE

Adapted from Star Chefs

See the bottom for omitted lime curd and nut brittle.

Size modified for two half sheet-pans, cut into thirds, to form six layers

Ingredients

Cake:

246 g cake flour

1/3 t baking soda

1/3 t baking powder

2/3 t salt

2 eggs

300 g sugar

1/2 t vanilla

183 g canola oil

228 g full fat coconut milk

Coconut Pastry Cream:

(makes 2/3 qt)

260 g Coco Lopez

192 g full fat coconut milk

1/6 t salt

1/3 vanilla bean

19 g cornstarch

6 g all-purpose flour

3 egg yolks

38 g butter

Swiss Meringue Buttercream:

(makes 3/4 qt)

60 ml fluid oz egg whites

100 g granulated sugar

1 t vanilla

1/8 t salt

142 g butter, softened

Methodology:

Cake:

Preheat oven to 325°F.

Sift together flour, baking soda, baking powder, and salt; set aside.

To a mixer fitted with a whisk attachment, whip eggs with sugar until pale yellow and doubled in volume. Continuing to whisk, drizzle the oil in slowly so the mixture emulsifies like making mayonnaise. On low speed, add half the dry ingredients, then the coconut milk, then finishing with the remaining dry ingredients. Divide the batter evenly between 2 parchment-lined, sprayed, half-sheet trays with 500 grams of batter each. Bake until pale golden and set, rotating when done, about 15 minutes total.

Coconut Pastry Cream:

In a pot over low heat, gently melt the Coco Lopez until smooth and uniform.  Simmer on low until slightly thickened.   Add half the coconut milk and the salt.  Return to simmer.  In a separate bowl, whisk together the cornstarch, flour, yolks, and the remaining coconut milk.  Temper the yolk mixture into the pot and whisk until thick and bubbling; it should reach 165°F on a candy thermometer.  Strain and immediately whisk in butter and vanilla.  Whisk thoroughly, place in a tupperware and cover the surface with plastic wrap.  Chill thoroughly.

Swiss Meringue Buttercream:

In a mixing bowl set over a double boiler, stir together egg whites and sugar until sugar is fully dissolved and foamy and it reaches 160°F.  Transfer to the bowl of a mixer fitted with a whisk attachment and whip on high until stiff, glossy peaks form.  Add vanilla and salt.

Switch to the paddle attachment and add butter, about 1 T at a time, allowing each piece to fully mix in before adding the next.  Once butter is incorporated, transfer to a container and chill.  Bring to room temp before spreading on cake. 

Assembly:

Layer coconut cake with pastry cream.  Crumb coat with buttercream, then wrap and chill overnight.  Finalize decoration with buttercream and sprinkle with shaved coconut.

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Omitted portions of the recipe, at the original (3x) scale:

Lime Curd:
8 fluid ounces lime juice
4 whole eggs
3 egg yolks
223 grams sugar
1 pinch of salt
5 ounces butter, softened

In a non-reactive bowl over a double boiler, combine the juice, eggs, sugar, and salt. Blend with an immersion blender until uniform. Cook over simmering water, stirring constantly with a spatula until it starts to thicken. Stir in butter and allow to further thicken. Strain and transfer to quart containers, pressing a layer of plastic directly on the surface to prevent a skin from forming; chill.

Nut Brittle:
(Yield: 2 quarts)
594 grams sugar
42 grams butter
12 grams salt
1 tablespoon vanilla
9 grams baking soda
14 ounces cashews, toasted and chopped
Sea salt
Pink peppercorn dust

Set up a full sheet tray, upside-down and lined with a silpat. In a large, deep pot over medium-high heat, combine sugar and add enough water to reach a wet sand consistency. Add butter, salt and vanilla. Bring sugar to a very pale caramel, then add baking soda and stir vigorously with a spatula. It will foam up and take on a bright orange color. Working quickly, remove pot from heat and fold in cashews. Dump cashew caramel out onto the silpat and spread into an even layer. Top with another silpat and use a rolling pin to press out into a flat layer. Sprinkle liberally with sea salt and pink peppercorn dust. Once cool, break into chunks and store in an airtight container at room temperature.