oooo oooo look what I found!
Happy eating....yuuummm
Here you go: Recipe for Ultimate Coconut Cake>>>>>
GIANT COCONUT LAYER CAKE
"I’ve had some unforgettable meals during my
travels," writes Chris Forney of Pittsburgh,
Pennsylvania, "but I’ve never felt compelled
to request a recipe from Bon Appétit until
now. While in Charleston, South Carolina,
recently, my wife and I ate at the Peninsula
Grill. I can’t stop thinking about the
coconut cake I had for dessert there."
This impressive-looking cake will delight
coconut-lovers. The filling needs to chill
overnight, so be sure to begin preparing
this dessert a day ahead of time.
Filling
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 1/4 cups whipping cream
1/2 cup sugar
1/2 cup (1 stick) unsalted butter
2 1/4 cups sweetened flaked coconut
1/4 cup sour cream
Cake
3 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room
temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract
Frosting
2 8-ounce packages cream cheese, room
temperature
1/2 cup (1 stick) unsalted butter, room
temperature
2 cups powdered sugar
1 teaspoon vanilla extract
4 cups sweetened flaked coconut, toasted
For filling:
Stir cornstarch, 2 tablespoons water, and
vanilla in small bowl to dissolve
cornstarch. Bring cream, sugar, and butter
to boil in heavy medium saucepan. Add
cornstarch mixture and bring to boil. Remove
from heat and stir in coconut. Cool
completely. Mix in sour cream. Cover and
refrigerate overnight.
For cake:
Preheat oven to 325°F. Butter and flour
three 9-inch round cake pans. Whisk flour,
baking powder and salt in large bowl to
blend. Using electric mixer, beat sugar and
butter in another large bowl to blend. Add
eggs 1 at a time, beating well after each
addition. Beat in cream and vanilla. Stir
flour mixture into butter mixture. Divide
batter equally among pans. Bake until tester
inserted into center of cakes comes out
clean, about 35 minutes. Cool completely.
For frosting:
Using electric mixer, beat cream cheese and
butter in large bowl to blend. Beat in
powdered sugar and vanilla extract.
Place 1 cake layer on cake plate. Top with
half of filling. Place second cake layer
atop filling. Top with remaining filling.
Place third cake layer atop filling. Spread
frosting over top and sides of cake. Pat
toasted coconut over top and sides of cake,
pressing gently to adhere. (Can be prepared
up to 1 day ahead. Cover and refrigerate.
Let stand at room temperature 3 hours before
serving.)
Makes 12 servings.
Bon Appétit
October 2001
R.S.V.P.
Peninsula Grill, Charleston, SC