Coconut Layer Cake
large egg whites
cup cream of coconut (usually found where they sell the booze mixes)
teaspoon vanilla extract
teaspoon coconut extract (McCormick's imitation works well)
tablespoons coconut oil, melted and cooled
cups cake flour (9 ounces), sifted
cup granulated sugar
tablespoon baking powder
teaspoon table salt
tablespoons unsalted butter (1 stick), cut into 8 pieces, softened, but still cool
cups sweetened shredded coconut
2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, coconut extract and coconut oil and beat with fork until thoroughly combined.
3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)
5. Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.
6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.
7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
3/4 cup sweetened flaked coconut
1/4 vanilla bean, seeds scraped
2 large egg yolks
2 1/2 tablespoons granulated sugar
1 1/2 tablespoons cornstarch
1 teaspoons coconut extract
1/4 teaspoon pure vanilla extract
3 large egg whites
3/4 cup granulated sugar
pinch of table salt
3 sticks unsalted butter, each stick cut into 6 pieces, softened, but still cool
3 Tbsp cream of coconut
3/4 teaspoon coconut extract
3/4 teaspoon vanilla extract
Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.