
Christmas Coconut Cake
A delicious thai dish. Perfect for vegetarians.
Total Time
199 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 cup (2 sticks) unsalted butter at room temperature
- 2 cups sugar
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup whole milk
- 1/2 cup unsweetened coconut milk (available canned in the Asian section of most grocery stores
- or see Tip)
- 1/4 cup coconut cream (Coco Lopez)
- 1 teaspoon vanilla extract
- 8 large egg whites at room temperature
- 1 cup cold heavy whipping cream
- 2 tablespoons coconut cream (Coco Lopez)
- 1/2 cup grated fresh coconut (optional
- see Tip)
- 2 large egg whites
- 1 1/2 cups sugar
- 1/3 cup cold water
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
Instructions
- 1
Place an oven rack in the bottom third of the oven and another in the top third of the oven.
- 2
Preheat the oven to 350°F.
- 3
Butter three 9-inch cake pans, then line each with a parchment paper round.
- 4
Butter the paper and dust the pans with flour; knock out the excess.
- 5
Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
- 6
Use a rubber spatula to scrape down the sides of the bowl.
- 7
In a medium bowl, stir together the flour, baking powder, and salt to blend.
- 8
In a small bowl, stir together the milk, coconut milk, and coconut cream until smooth.
- 9
Add the flour mixture in 3 increments, alternating with the milk mixture in 2 increments, starting and ending with the flour mixture.
- 10
After each addition, mix at low speed just to combine the ingredients.
- 11
Stir in the vanilla.
- 12
Place an oven rack in the bottom third of the oven and another in the top third of the oven.
- 13
Preheat the oven to 350°F.
- 14
Butter three 9-inch cake pans, then line each with a parchment paper round.
- 15
Butter the paper and dust the pans with flour; knock out the excess.