ROBERT CARTER'S PENINSULA GRILL COCONUT CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Robert Carter's Peninsula Grill Coconut Cake image

Categories     Cake     Side     Bake     Coconut     Chill     Boil

Yield serves 12 to 16

Number Of Ingredients 28

Filling
5 cups heavy cream
3 cups granulated sugar
2 cups (4 sticks) unsalted butter
1/4 cup cornstarch
1 teaspoon pure vanilla extract
9 cups sweetened flaked coconut
Cake
Cooking spray
2 cups (4 sticks) unsalted butter, at room temperature
3 cups granulated sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon fine salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract
To Assemble
Simple Syrup (recipe follows)
Frosting
1 cup (2 sticks) unsalted butter, at room temperature
1 (8-ounce) package cream cheese, at room temperature
1 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 tablespoons pure vanilla extract
5 cups confectioners' sugar
2 cups sweetened flaked coconut, toasted
Simple Syrup
3/4 cup sugar

Steps:

  • To make the filling, combine the cream, sugar, and butter in a medium saucepan and bring to a boil over high heat. Mix the cornstarch, vanilla, and 1 tablespoon water together in a small bowl, and slowly add this to the boiling cream mixture, stirring constantly. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from the heat and add the coconut. Cover and refrigerate for at least 6 and up to 12 hours.
  • To make the cake, preheat the oven to 325°F. Spray three 10-inch cake pans with cooking spray and line the bottoms with parchment paper.
  • Beat the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, one at a time, scraping down the sides of the bowl, and mix until creamy.
  • Sift the flour, baking powder, and salt together into a separate bowl.
  • Mix the cream, vanilla, and coconut extract together in a third bowl. Alternate adding the dry ingredients and wet ingredients to the batter in three additions, starting and ending with the dry.
  • Divide the batter evenly among the 3 pans and bake until a toothpick inserted into the centers comes out clean, 40 to 45 minutes. Remove to a baking rack and let cool for 10 minutes in the pans. Then remove from the pans, remove the parchment, and let cool completely, about 2 hours.
  • In an electric mixer fitted with the paddle attachment, whip the filling just until soft and creamy.
  • To assemble, trim off the domed top of each cake. Brush the top of one layer with simple syrup. Spread 1 1/2 cups of the filling evenly on top. Continue with the remaining 2 cake layers, stacking them on top of each other and brushing each layer with simple syrup before spreading with filling. Refrigerate the cake until firm to the touch, about 4 hours.
  • To make the frosting, combine the butter and cream cheese in the bowl of a mixer fitted with the paddle attachment and beat on high speed until light and fluffy, scraping the sides and bottom of the bowl occasionally, about 5 minutes. Add the vanilla seeds and beat for 30 seconds. Slowly add the confectioners' sugar on low speed. Then raise the speed to high and beat until smooth and fluffy, about 2 minutes.
  • Ice the top and sides of the cake with the frosting, and pat the toasted coconut around the outside. Chill for at least 2 hours before slicing.
  • Simple Syrup
  • Combine 3/4 cup water and the sugar in a small saucepan over high heat, and bring to a boil. Cook until the sugar has dissolved, about 2 minutes. Transfer to a bowl and let cool.

There are no comments yet!