Coconut Oil Is the Key to this Indulgent Dessert Recipe
Coconut oil has an interesting taste, and it quickly melts on the tongue, that's why it doesn't feel greasy like cold butter. This oil is solid but flexible at cool room temperature. The quality of coconut oil is ideal for creaming with sugar and butter. Coconut oil is solid but pliable at cold room temperature, suitable for creaming with butter and sugar. A cake with robust flavor and aroma is infused with virgin coconut oil, while coconut flour is flavorful and reduces the need for all-purpose flour. Meaning, coconut oil is the key to make a delicious and nutritious coconut layered cake. Here is how you can make it:
Coconut Layered Cake
The Southern classic is incorporated with coconut in every form, even with the desserts. The cake with coconut oil gives an all-natural flavor and super-moist crumb. Coconut layered cake is perfect when combined with Creamy Coconut Frosting, which is light and easy to make. Before we proceed with the guide on how you will make this extra-satisfying dessert, below are the ingredients and equipment to prepare:
- two ounces of coconut flour (about 2/3 cup, spooned; 55g), such as Bob's Red Mill
- sixteen ounces of plain or toasted sugar (about 2 1/4 cups; 455g)
- twelve ouncesof all-purpose flour (about 2 2/3 cups, spooned; 340g) (see note)
- 2 1/4 teaspoons (9g) of Diamond Crystal kosher salt; for table salt, use almost half as much by volume
- 4 1/2 teaspoons baking powder
- 4 ounces of virgin coconut oil (about 2/3 cup; 115g), such as Vita Coco, creamy and soft, about 72°F (22°C)
- 4 ounces of unsalted butter (8 tablespoons; 115g), soft but cool, about 60°F (16°C)
- Three large eggs brought to about 65°F (18°C)
- 1/2 ounce vanilla extract (about one tablespoon; 15g); Tahitian works particularly well
- 7 ounces (195g) sweetened coconut flakes, lightly toasted
- 18 ounces unsweetened, full-fat coconut milk (about 2 1/4 cups; 510g), well stirred, leftovers reserved for the ganache
- One recipe Creamy Coconut Frosting
- One recipe Caramelized White Chocolate Ganache made with coconut milk
- Half sheet pan
- 7-inch offset spatula
- Stand mixer
- Digital thermometer
- Serrated knife
- Cast iron turntable (optional)
- Wire rack
- Three 8-inch anodized-aluminum cake pans (preferably 3 inches deep)
As you complete all the ingredients and equipment needed to bake your coconut layered cake, let us now start learning how to make it. Follow the instructions below:
- Adjust oven rack to a lower-middle position with 350°F (180°C), preheat the oven. Lightly grease three anodized aluminum cake pans. If you don't have three pans, bake the cakes in stages; the batter will keep at room temperature until it's ready. Explanation and tutorial here.
- Combine sugar, salt, butter, baking powder, and virgin coconut oil in the bowl of a stand mixer fitted with a paddle attachment. On low speed, mix all said ingredients, then increase to medium and beat until it turns fluffy and light in about 5 minutes. When halfway through, pause in a while to scrape the bowl and beater with a spatula.
- Add eggs one at a time with the mixer still running. This way, it will allow each egg to incorporate before adding the next altogether. Put the vanilla while mixing. Pause mixing and sift together the coconut and all-purpose flours, then slowly, resume mixing. Put about ⅓ of flour mixture and drizzle in ⅓ of coconut milk. Repeat the process to put the remaining coconut milk and flour.
- Scrape beater and bowl with spatula and resume mixing on standard speed for about three seconds to ensure that everything is well combined. Register between 65 and 68°F (18 and 20°C) on a digital thermometer. The batter should look thick and creamy. Tip: deviation means that the ingredients were too cold or too warm, resulting in textural problems with the cake. Fold batter once or twice using a flexible spatula from the bottom up. Divide evenly between prepared cake pans.
- Stagger pans together in an oven rack and bake until puffed, pale gold, and firm, for about 35 minutes. Pause to rotate the pans if your oven heats unevenly. Do this after about twenty minutes. Bake two layers at once and finish the third alternatively when they are done.
- Cool the cakes in their pans for one hour. Run a butter knife around the edges to loosen. Peel parchment, invert onto a wire rack and return the cakes right side up. Prepare the frosting.
- With a serrated knife, level the cakes and set scraps aside for snacking. Place one layer on a heavy cast iron turntable. Using an offset spatula, top cake layer with precisely one cup frosting to spread it evenly from each edge. Repeat the procedure with the second and third layers. Cover sides of the cake with another cup of frosting. Refrigerate the cake until the frosting fully hardens within 30 minutes. Repeat the process according to your desired thickness of the coat (tutorial here).
- Place the chilled, and crumb-coated cake on a wire nested center out to ensure equal coverage. Use a clean offset spatula if you need to nudge the ganache along. Cover top and sides of cakes with toasted coconut flakes.
- At room temperature, let the cake sit for at least an hour before serving. The cake will keep for three days at room temperature under a cake dome.
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