Publicité
Cake:
cooking spray
3
cups (750 ml) unbleached, all-purpose flour
1
teaspoon (5 ml) baking powder
½
teaspoon (2 ml) baking soda
½
teaspoon (2 ml) kosher salt
½
cup (125 ml) sour cream, room temperature
½
cup (125 ml) cream of coconut
½
teaspoon (2 ml) pure vanilla extract
½
teaspoon (2 ml) coconut extract
2
sticks unsalted butter, room temperature, cut into cubes
2
cups (500 ml) granulated sugar
3
large eggs, room temperature
2
large egg yolks, room temperature
1½
cups (375 ml) unsweetened shredded coconut
Chocolate Glaze:
8
ounces (230 g) bittersweet chocolate chips
1
cup (250 ml) heavy cream
3
tablespoons (45 ml) unsalted butter, cut into cubes
Garnish and Frosting:
1
cup (250 ml) unsweetened coconut flakes
1
cup (250 ml) chilled heavy cream
¼
cup (125 ml) confectioners' sugar
2
tablespoons (30 ml) cream of coconut
½
teaspoon (2 ml) coconut extract
1. Spray two 9-inch (13 cm) round baking pans with cooking spray. Line
the bottoms with parchment paper rounds and spray the parchment.
Set aside.
2. In a medium bowl whisk together the flour, baking powder, baking
soda and salt. In a separate bowl whisk together the sour cream,
cream of coconut and both extracts.
3. Put the butter in a large bowl and with a hand mixer on low speed,
beat it for about 30 seconds until creamy. Increase to speed 2 and
gradually add the sugar, beating the mixture until it is light and fluffy,
about 2 minutes. Add the eggs and yolks one at a time, waiting until
each egg is incorporated before adding the next.
4. With the mixer on the lowest speed, alternately add the dry ingredients
and sour cream mixture, ending with the dry ingredients. Mix until just
combined. With a spatula, fold in the coconut. The batter will be quite
thick.
5. Adjust the rack to position 1 and the other to position 3. Preheat the
oven by selecting Bake with Convection at 300˚F (150°C) for 50
minutes. Evenly divide the batter between the prepared pans. When
the oven beeps to signal that it is preheated, put the cakes into the
oven. Rotate the pans halfway through baking from top to bottom and
front to back to make sure they are browning evenly. Bake until a
toothpick inserted into the cake comes out clean. Begin checking the
cakes at 45 minutes.
6. Remove the pans to cool on a large wire rack set over a parchment-
lined baking sheet (or two small baking sheets, whichever will fit
comfortably in your refrigerator). When the pans are cool enough to
touch, invert them onto the rack and remove the cakes. Peel off the
parchment and let the cakes cool completely. Keep the cake bottoms
facing upward, as these will now be the top.
7. Once the cakes have cooled, prepare the glaze. Place the chocolate in
a medium bowl. In a small saucepan heat the heavy cream over
medium-low heat until it just comes to a simmer. Pour the hot cream
over the chocolate and let stand for 1 minute. Whisk the chocolate
until it is fully melted and homogenous. While whisking, add the butter
one piece at a time, until completely incorporated and chocolate is
shiny. The glaze consistency should not be too thick and should flow
easily from a spoon.
37
Publicité
