This is a crazy, from scratch recipe for a coconut cake that I have been working on.
Ingredients:
1 whole coconut
1/2 cup coconut oil, plus 2/3 cup for making icing and more for greasing pans
1 1/2 cups sugar, plus 2 tablespoons sugar
2 1/4 cups all-purpose flour
1/4 cup cornstarch
2 1/2 teaspoons baking powder
1/8 teaspoon salt
4 large eggs, yokes and whites separated
4 1/2 cups powdered sugar
Special equipment: a blender, cheesecloth, a colander, a hand or stand mixer, wax paper, and two 9-inch round cake pans.
1. Preheat the oven to 350degrees. Crack open your coconut, being careful to catch the coconut water from the center. Watch this YouTube video for instructions: http://www.youtube.com/watch?v=F-gJC2mcebs. Use a paring knife to remove the brown skin that may stick to the coconut flesh. Wash the coconut chunks and grate it on a cheese grater or in a food processor.
2. Toss 1 cup of the shredded coconut with 2 tablespoons of sugar. Set this sweetened shredded coconut aside until after the cake is iced.
3. Make coconut milk. In a blender, combine the coconut water and enough water to make 2 cups of liquid. Then add the remaining shredded coconut not used in the previous step. Blend these together. Line a colander with cheesecloth and place it over a bowl. Pour in the blended mixture. Gather the cheesecloth and squeeze out the liquid into the bowl. This should yield about 3 cups of coconut milk.
4. Use a hand mixer or a stand mixer cream together coconut oil, remaining sugar, and 3 tablespoons of the coconut milk. In a separate bowl, whisk together flour, baking powder, and salt. Stir half of this mixture into the creamed oil and sugar mixture. Then stir in 1/3 cup coconut milk, and then stir in the remaining flour mixture. Stir in egg yolks.
5. In a clean glass or metal bowl, beat egg whites until they form stiff peaks. Note: a clean bowl and mixer must be used for the egg white to stiffen. Stir 1/3 of the egg whites into the batter well. Then gently fold in the remaining egg whites.
6. Cut wax paper circles to match the bottom of your pan. Grease pans, add the wax paper, and grease over the wax paper. Divide the batter between the two pans and bake for 30 to 35 minutes. Allow cakes to partially cool. Then remove them from the pans, remove the wax paper and allow to cool completely.
7. After the cake cools, mix together 2/3 cup coconut oil, 1/3 cup coconut milk, and 4 ½ cups powdered sugar. Add 1 teaspoon of coconut milk at a time until a spreadable consistency is reached.
8. Spread ½ cup of the icing on top of one of the cake rounds and place the second cake round on top of it. Spread the remaining icing on the top and sides of the cake. Press the reserved sweetened shredded coconut onto the top and sides of the cake. Refrigerate until cold before serving.
Update: I can't have this recipe anymore because it is high in sulfur.
Ingredients:
1 whole coconut
1/2 cup coconut oil, plus 2/3 cup for making icing and more for greasing pans
1 1/2 cups sugar, plus 2 tablespoons sugar
2 1/4 cups all-purpose flour
1/4 cup cornstarch
2 1/2 teaspoons baking powder
1/8 teaspoon salt
4 large eggs, yokes and whites separated
4 1/2 cups powdered sugar
Special equipment: a blender, cheesecloth, a colander, a hand or stand mixer, wax paper, and two 9-inch round cake pans.
1. Preheat the oven to 350degrees. Crack open your coconut, being careful to catch the coconut water from the center. Watch this YouTube video for instructions: http://www.youtube.com/watch?v=F-gJC2mcebs. Use a paring knife to remove the brown skin that may stick to the coconut flesh. Wash the coconut chunks and grate it on a cheese grater or in a food processor.
2. Toss 1 cup of the shredded coconut with 2 tablespoons of sugar. Set this sweetened shredded coconut aside until after the cake is iced.
3. Make coconut milk. In a blender, combine the coconut water and enough water to make 2 cups of liquid. Then add the remaining shredded coconut not used in the previous step. Blend these together. Line a colander with cheesecloth and place it over a bowl. Pour in the blended mixture. Gather the cheesecloth and squeeze out the liquid into the bowl. This should yield about 3 cups of coconut milk.
4. Use a hand mixer or a stand mixer cream together coconut oil, remaining sugar, and 3 tablespoons of the coconut milk. In a separate bowl, whisk together flour, baking powder, and salt. Stir half of this mixture into the creamed oil and sugar mixture. Then stir in 1/3 cup coconut milk, and then stir in the remaining flour mixture. Stir in egg yolks.
5. In a clean glass or metal bowl, beat egg whites until they form stiff peaks. Note: a clean bowl and mixer must be used for the egg white to stiffen. Stir 1/3 of the egg whites into the batter well. Then gently fold in the remaining egg whites.
6. Cut wax paper circles to match the bottom of your pan. Grease pans, add the wax paper, and grease over the wax paper. Divide the batter between the two pans and bake for 30 to 35 minutes. Allow cakes to partially cool. Then remove them from the pans, remove the wax paper and allow to cool completely.
7. After the cake cools, mix together 2/3 cup coconut oil, 1/3 cup coconut milk, and 4 ½ cups powdered sugar. Add 1 teaspoon of coconut milk at a time until a spreadable consistency is reached.
8. Spread ½ cup of the icing on top of one of the cake rounds and place the second cake round on top of it. Spread the remaining icing on the top and sides of the cake. Press the reserved sweetened shredded coconut onto the top and sides of the cake. Refrigerate until cold before serving.
Update: I can't have this recipe anymore because it is high in sulfur.
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