Wednesday, June 18, 2014

Coconut Cake

Coconut Cake
Yesterday I posted a recipe for The Charleston Pie which is a crustless coconut pie.  Today I offer a cake recipe if cake is you preference.  This recipe is from Ponte Winery in Temecula.
1 3/4 cup almond flour
2 tsp.coconut flour
10 large eggs, at room temp., separated 
1 tsp. dark rum
1/4 tsp. salt
2 cups confectioners sugar, sifted
1/2 tsp. cream of tarter
1/2 tsp. coconut extract
Beat egg yolks on high until light yellow and fluffy, about 2-3 minutes.  Reduce to medium-low and add rum and all but 1 teaspoon of confectioners sugar.  Scrape sides of bowl, increase speed to high until pale and thick, about one minute.  Reduce to low and gradually add almond and coconut flour.  Set aside.  Whisk egg whites on medium-high until foamy, add cream of tartar, salt and one teaspoon reserved  confectionary sugar.  Now increase to high again and mix  and mix until until stiff peaks form, about two minutes.  Now fold one cup of whites into egg yolk mixture and then fold in remaining egg whites and coconut extract.  Line a pan with parchment paper and bake for 20 to 25 minutes.  Invert to cool.
Assemble by cutting cake in three even layers.  Soak each layer in passion fruit soaker and set aside to absorb.  When absorbed, place 1st layer on cake board and layer it with with a layer of Italian meringue.  Place second layer of cake on top of first layer and frost second layer with Italian meringue.  Repeat same steps with final layer.  Make the last layer of Italian meringue a little thicker on top.  Sprinkle with toasted coconut flakes.  Enjoy.

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