* INGREDIENTS
° Coconut cake – Southern style coconut cake
° 375 g. of “cake flour” flour (mixture of flour & cornstarch)
° 6 egg whites
° 2 egg yolks
° 120 g. powdered sugar
° 100 g. half-salted butter
° 140 g. coconut cream
° 200 g. coconut milk (or 340g. of coconut milk in total, without coconut cream)
° 1 sachet of baking powder
° 2 tbsp. coconut extract
° 60 g. creme fraiche
° 30 g. powdered sugar
° 3 gelatin sheets (or 1.5 g of agar agar)
° Coconut frosting – coconut frosting
° 50 g. butter
° 50 g. cream cheese (like Philadelphia or St Moret)
° 65 g. coconut cream (or 85g of coconut milk + 10g of cream cheese)
° 80 g. icing sugar
° 3 tbsp. coconut extract
° 1 C. 1 teaspoon liquid vanilla extract
° 140 g. grated coconut (+ 115 g. for decoration)
* INSTRUCTIONS
Coconut cake – Southern style coconut cake
In a salad bowl, pour the flour. Take out 30 g. then replace with 30 g. cornflour and mix well.
Then, sift the flour, baking powder and salt together, 3 times in total (use two salad bowls to transfer from one to the other).
In a bowl, mix the coconut cream, the coconut milk, the egg yolks, and the crème fraîche together.
In another salad bowl, or the bowl of your food processor (using the leaf accessory), cream the butter and 2/3 of the sugar (80 g.) For 4 minutes at medium speed. & add the coconut extract.
On low-speed, adding dry & liquiid ingredients alternately. Start with flour (baking powder & salt), then cream (coconut milk & crème fraîche), then flour and so on – ending with flour. In total, the flour should be poured in 4 times, and the cream in 3 times.
Once the whole is homogeneous, stop the robot.
Add the baking soda, then the white vinegar to one place. It will foam up, so quickly restarts the robot for full incorporation, but not for long. The mixture should not last more than 15-20 seconds.
Preheat the oven to 175 ° C.
In another bowl, whip the egg whites. As soon as they turn white and slightly foamy, incorporate the last third of the remaining sugar, as you go. Stop beating when the eggs hold together and form a bird’s beak when they come out of the whisk.
Gently fold in the egg whites using a spatula.
Bake for 25-30 minutes at 175 ° C if you use 3 molds 20cm in diameter or for 1H15 – 1H30 if you use a single mold of 20cm in diameter.
Let cool completely before assembly.
Enjoy !
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