The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
INGREDIENTS
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Recipe by: adapted from Zoë Bakes (coconut pastry cream), The Way the Cookie Crumbles (perfect white cake), SAVEUR (inspiration for assembly)
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Yield: 9-inch 4-layer cake
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This is it. The ultimate coconut cake. Perfect white cake is drizzled with coconut syrup, filled with rich coconut pastry cream, and slathered with coconut Swiss meringue buttercream. If you love coconut, this one’s for you.
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Perfect White Cake Ingredients:
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2¼ cups cake flour (9 ounces)
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1/2 cup + 2 tablespoons whole milk, at room temperature
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1/2 cup coconut milk
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6 large egg whites (¾ cup), at room temperature
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1 teaspoon coconut extract
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1 teaspoon almond extract
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1 teaspoon vanilla extract (or 1 inch vanilla bean seeds)
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1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
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4 teaspoons baking powder
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1 teaspoon table salt
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12 tablespoons unsalted butter (1½ sticks), softened but still cool
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Coconut Pastry Cream Ingredients:
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1 can (14 fluid ounces) unsweetened coconut milk
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3/4 cup sugar
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1 tablespoon vanilla extract
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pinch kosher salt
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3 large egg yolks
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2 tablespoons corn starch
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2 tablespoons unsalted butter
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1 cup sweetened coconut flakes
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1/2 cup whipping cream
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Coconut Syrup Ingredients:
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1 cup sugar
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1/4 cup water
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1/4 cup coconut water
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Coconut Swiss Buttercream Ingredients:
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1 cup sugar
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4 large egg whites , at room temperature
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24 tablespoons (3 sticks) unsalted butter, at room temperature
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2 teaspoon vanilla extract
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1 teaspoon coconut extract
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3 cups sweetened coconut flakes
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