Home Party Dessert Recipe
4/04/2017
Coconut Custard Cake
1 fresh coconut (about 1 1/2 lbs.)
7 large egg yolks
1/2 cup sugar
1 T unsalted butter, softened to the consistency of mayonnaise
2/3 cup milk, or a combination of equal parts milk and canned coconut milk
>how to make<
1 fresh coconut (about 1 1/2 lbs.)
7 large egg yolks
1/2 cup sugar
1 T unsalted butter, softened to the consistency of mayonnaise
2/3 cup milk, or a combination of equal parts milk and canned coconut milk
>how to make<
*Butter and dust with sugar 8" round cake pan.
*Set a rack in the middle level of the oven and preheat to 325 degrees.
*Use a large nail or ice pick to puncture one of the three eyes in the coconut (only one can be punctured, so you will need to try each until you find it).
*Pour liquid out over a bowl and reserve it for a drink or another use.
*Place the coconut in the oven and bake it until it racks, about 15 minutes.
*Remove the coconut from the oven and let it cool slightly.
*Remove the shell .(It should come away easily.)
*Then cut the coconut meat into 8 to 10 pieces.
*Remove the brown skin with a vegetable peeler.
*Finely grate about half the coconut, using a food processor outfitted with the fine grating blade.
(Alternatively, grate the coconut by hand on the largest holes of a box grater, and then pulse it in a food processor fitted with a metal blade to grind it finely.)
*Measure the coconut with any juice resulting from grating it.
*It should be 1 1/2 cups.
*Set aside any coconut in excess of 1 1/2 cups for another use.
*Ina medium mixing bowl, whisk the egg yolks, then whisk in the sugar in a stream.
*Whisk until the mixture lightens, about 1 minute.
*Whisk in the butter until smooth.
*Whisk in the milk, then stir in the grated coconut with a large rubber spatula.
*Pour the batter into the prepared pan.
*Place the round pan, set inside the roasting pan, in the preheated oven.
*After placing the pan on the oven rack, pour 2 cups of warm water into the roasting pan under the cake pan.
*Bake the cake until it is firm and set, about 40 minutes.
*While the cake is baking, the coconut will rise to the top.
*On a rack, cool the cake to room temperature, then cover it with plastic wrap.
*Refrigerate it until it is cold, about 6 hours or overnight.
*To unmold the cake, run a small paring knife between the pan and the cake.
*Invert a platter onto the pan and invert the pan and platter.
*Give the pan a sharp rap, and the cake should unmold easily.
(If it does not, invert again and place the pan on a low burner for a few seconds to melt the butter under the cake. Then repeat the step.)
*Cover the cake loosely with plastic wrap and refrigerate it until serving time.
*Cut the cake into wedges and serve with a little sweetened whipped cream if you like. You may also garnish it with fruit or berries.
-serves 8-
This Brazilian recipe came from "A Baker's Tour".
Labels: cake recipe, coconut cake recipe, custard cake recipe
4/10/2014
Banana Coconut Rum Cake
(for cake)
2 cups cake flour
2 1/4 t baking powder
1/8 t baking soda
1/8 t salt
10 T unsalted butter, room temperature
1 cup sugar
2 egg yolks
1 T vanilla extract
1/2 cup plus 2 T milk, room temperature
1 cup mashed very ripe bananas
1/3 cup sweetened shredded coconut
3 large egg whites, room temperature
(for frosting)
1.5 cups unsalted butter, room temperature
4 cups powdered sugar
3/4 cup mashed very ripe bananas
4 T dark rum
1 T vanilla extract
1 t lemon juice
(for assembling)
1.5 cups sweetened shredded coconut
>how to make<
(for cake)
*Position rack in center of oven and preheat to 350 degrees.
*Butter and flour two 8" diameter cake pans.
*Sift flour, baking powder, soda and salt into medium bowl.
*Cream butter and sugar in large bowl until light.
*Add yolks and vanilla and beat until combined.
*Gradually beat in dry ingredients alternately with milk and bananas in 3 additions each.
*Continue beating 2 minutes.
*Beat in coconut.
*Using electric mixer fitted with clean dry beaters, beat whites in medium bowl to medium-stiff peaks.
*Gently fold whites into batter in 2 additions.
*Divide batter between prepared pans.
*Bake until cakes are just golden and tester inserted into center of each comes out clean, about 30 minutes.
*Cool cakes in pans on rack 10 minutes.
*Run small sharp knife around pan sides to loosen cakes if neccessary.
*Turn cakes out onto racks and cool completely.
(for frosting)
*Cream butter in large bowl until light.
*Sift half of sugar over and beat until fluffy.
*Add mashed bananas, 1 T rum, vanilla extract and lemon juice and beat to combine.
*Sift remaining half of sugar over and beat until thick.
(for assembling)
*Place 1 cake layer on plate.
*Pierce cake all over with tip of knife.
*Sprinkle 1.5 T rum over cake.
*Spread 1.5 cups frosting over.
*Top with second cake layer.
*Pierce cake all over with tip of knife.
*Drizzle remaining 1.5 T rum over.
*Spread remaining frosting over top and sides of cake.
*Press coconut onto top and sides of cake, covering completely.
-serves 10-
(for cake)
2 cups cake flour
2 1/4 t baking powder
1/8 t baking soda
1/8 t salt
10 T unsalted butter, room temperature
1 cup sugar
2 egg yolks
1 T vanilla extract
1/2 cup plus 2 T milk, room temperature
1 cup mashed very ripe bananas
1/3 cup sweetened shredded coconut
3 large egg whites, room temperature
(for frosting)
1.5 cups unsalted butter, room temperature
4 cups powdered sugar
3/4 cup mashed very ripe bananas
4 T dark rum
1 T vanilla extract
1 t lemon juice
(for assembling)
1.5 cups sweetened shredded coconut
>how to make<
(for cake)
*Position rack in center of oven and preheat to 350 degrees.
*Butter and flour two 8" diameter cake pans.
*Sift flour, baking powder, soda and salt into medium bowl.
*Cream butter and sugar in large bowl until light.
*Add yolks and vanilla and beat until combined.
*Gradually beat in dry ingredients alternately with milk and bananas in 3 additions each.
*Continue beating 2 minutes.
*Beat in coconut.
*Using electric mixer fitted with clean dry beaters, beat whites in medium bowl to medium-stiff peaks.
*Gently fold whites into batter in 2 additions.
*Divide batter between prepared pans.
*Bake until cakes are just golden and tester inserted into center of each comes out clean, about 30 minutes.
*Cool cakes in pans on rack 10 minutes.
*Run small sharp knife around pan sides to loosen cakes if neccessary.
*Turn cakes out onto racks and cool completely.
(for frosting)
*Cream butter in large bowl until light.
*Sift half of sugar over and beat until fluffy.
*Add mashed bananas, 1 T rum, vanilla extract and lemon juice and beat to combine.
*Sift remaining half of sugar over and beat until thick.
(for assembling)
*Place 1 cake layer on plate.
*Pierce cake all over with tip of knife.
*Sprinkle 1.5 T rum over cake.
*Spread 1.5 cups frosting over.
*Top with second cake layer.
*Pierce cake all over with tip of knife.
*Drizzle remaining 1.5 T rum over.
*Spread remaining frosting over top and sides of cake.
*Press coconut onto top and sides of cake, covering completely.
-serves 10-
Labels: banana cake recipe, banana coconut rum cake recipe, coconut cake recipe, layer cake recipe
