Chef John’s Layered Coconut Cake

 

This is a GREAT Spring dessert, Mezzaluna’s Layered Coconut Cake, is something extra special to add to any lunch or dinner!  We serve it to clients and they love it! I also always serve this to my family at Easter time so think about adding this to your Easter dessert menu!  – Chef John 

Cake Ingredients:

Nonstick cooking spray with flour
1 pound unsalted butter
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract

 

Cake Directions:

1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes.

3. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.

4. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract.

5. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.

6. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes.

7. Let cool completely on a wire rack before removing cakes from pans.

Yield: Makes two 10 inch round layers

Coconut Filling:

Makes enough for 1 cake

Ingredients:
5 cups heavy cream
3 cups sugar
1 pound (4 sticks) unsalted butter
1/4 cup cornstarch
1 teaspoon pure vanilla extract
9 cups shredded sweetened coconut

Coconut Filling Directions:

1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved.

2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.

3. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.

4. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes

Frosting:

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
8 ounces cream cheese
1 teaspoon pure vanilla extract
5 cups confectioners’ sugar
1 vanilla bean, scraped
1 tsp. Coconut extract
9 cups Shredded coconut for finishing cake.

Procedure/Directions:

1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.

2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners’ sugar. Continue beating until smooth and creamy, about 3 minutes.

3. Spread filling over layer 1 of the cake.

4. Place the second layer on top and then first entire cake beginning at the sides and working your way up.

5. Once iced, gently pat on plain coconut on sides of cake pressing gently until it sticks. Finish on top.

6. Store in fridge, but serve at room temperature.

Serves 8 to 10.

View much more of our award winning cuisine by visiting our Galleries Page Here!  Interested in connecting on catering?  Give us a call or fill out our contact form Here.

How to send me your pictures!
-Post it to Instagram as “Mezzaluna’s Coconut Cake” and tag @chefjohnpaulk.
-Post a picture on  Mezzaluna’s Facebook page here! with the same title as above!

We LOVE to see your pictures and GOOD LUCK!

-Chef John