Coconut-Candy Bar Cake
| Summary | |
|---|---|
| Prep time | ? |
| Cook time | 35 min @ 350° |
| Source | Zoë Bakes Cakes (pg 131) |
| Yield / serves | 12-16 servings |
| Rating | (unrated) |
Ingredients
- 2 c loosely packed sweetened shredded coconut
- 8 T unsalted butter, at room temperature
- 2 1/4 c granulated sugar
- 1/3 c mild-flavored oil (such as vegetable oil)
- 1 T vanilla extract
- 1 1/2 t coconut extract
- 4 eggs, at room temperature
- 5 egg yolks, at room temperature
- 2 1/2 c all-purpose flour
- 3/4 t kosher salt
- 1 c unsweetened coconut milk, at room temperature
- 1 recipe Sticky Coconut Filling
- 1 recipe Dark Chocolate Ganache, divided
Preparation
Preheat the oven to 350. Generously grease three 8-inch cake pans, then line them with greased parchment paper.
In a food processor, break up the long strands of shredded coconut by pulsing for about 30 seconds.
In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 1 minute.
Turn the mixer speed to medium; add the sugar, oil, vanilla, and coconut extract; and beat for about 5 minutes, until the mixture is light in color and about double in volume.
Turn the speed to medium-low and add the eggs and egg yolks, one at a time, mixing each until incorporated before adding the next. Scrape the bowl after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
Add one-third of the flour mixture to the butter mixture and mix just until combined. Add half of the coconut milk, mixing until incorporated. Repeat with another one-third flour, the remaining coconut milk, and then finish with the final one-third flour, scraping the bowl and paddle after each addition. Fold in the shredded coconut.
Pour the batter into the prepared pans and spread evenly using a small offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.
Bake until a tester comes out clean, about 35 minutes. Let the cakes cool completely before removing from the pans. Remove the parchment paper and place one cake layer on a serving plate.
Using an offset spatula, spread a 1/2-inch thick layer of the coconut filling over the cake, making sure it goes all the way to the edge but not beyond. Place the next cake over the filling and top with another layer of filling. Top with the last cake.
Using 1 cup of the ganache, crumb-coat the cake. Fill a pastry bag fitted with a small star tip (Ateco #821) with room-temperature ganache. Warm the remaining ganache to a pourable consistency.
Line a baking sheet with parchment paper. Set the assembled cake on a wire rack, place on the baking sheet, and pour the liquid ganache over the cake. Once the cake is set, transfer to a serving plate. Using the prepared pastry bag, pipe a border of shells to decorate the cake.
Serve the cake immediately or store in the refrigerator, covered, for up to 48 hours. (It slices better when chilled.)
