Evening Edge
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DEL.ICIO.USCoconut Cake - from Cowtippers
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FROM THE MENU OF . . . COWTIPPERS
1600 Piedmont Ave, Atlanta
404-874-3751
Q: The most delicious cake that I've tasted is a coconut cake made and sold at Cowtippers on Piedmont [Avenue]. I would love to have their recipe as I can rarely get to Atlanta to indulge. Thanks for your help.
- Susan Noble, Athens
A: The cake from Barb Pires, pastry chef for the Metrotainment Cafe group, is available not only at Cowtippers, but at the Metrotainment Bakery, Joe's on Juniper, Einstein's, Cheyenne Grille & Sports Bar and Garrison's Broiler and Tap.
Hands on time: 35 minutes Total time: 1 hour and 20 minutes Serves: 12
Ingredients:
-
For the cake:
4 egg whites
1/2 cup (1 stick) butter
1/2 cup Crisco
2 cups granulated sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1/2 tablespoon vanilla
3/4 cup Coco Lopez Cream of Coconut
For the cream cheese frosting:
3/4 cups (1 1/2 sticks) butter, cold
12 ounces cream cheese, cold
1 1/2 teaspoons vanilla
5 cups confectioners' sugar
1 cup sweetened, flaked coconut
To prepare the cake: Preheat a convection
Instructions:
To prepare the cake: Preheat a convection oven to 300 degrees or conventional oven to 325 degrees. Coat two 9-inch baking pans with nonstick spray and set aside.
Beat egg whites until stiff and set aside.
With an electric mixer on medium-low speed, beat butter, Crisco, sugar and egg yolks for 4 to 5 minutes or until light and fluffy, scraping down bottom and sides of bowl periodically.
In a separate bowl, sift flour and baking soda. Alternate adding flour mixture and buttermilk to batter, starting and ending with flour. Scrape down sides and bottom of bowl. Add vanilla and fold in beaten egg whites. Divide batter into pans. Bake for 35 to 45 minutes, or until a tester inserted in the cake comes out clean and tops are golden. Set on a rack to cool.
Carefully cut the cakes in half horizontally. Sprinkle tablespoons of Coco Lopez over layers, letting it soak in. Set aside.
To prepare the frosting: With an electric mixer, beat butter until smooth. Add cream cheese and continue beating until smooth. Add the vanilla. Gradually add the confectioners' sugar and beat until frosting is smooth and creamy. Place one layer on serving plate and top with frosting, repeat with three other layers. Frost sides of cake, being careful not to get any crumbs in the frosting. Coat tops and sides of cake with coconut.
Beat egg whites until stiff and set aside.
With an electric mixer on medium-low speed, beat butter, Crisco, sugar and egg yolks for 4 to 5 minutes or until light and fluffy, scraping down bottom and sides of bowl periodically.
In a separate bowl, sift flour and baking soda. Alternate adding flour mixture and buttermilk to batter, starting and ending with flour. Scrape down sides and bottom of bowl. Add vanilla and fold in beaten egg whites. Divide batter into pans. Bake for 35 to 45 minutes, or until a tester inserted in the cake comes out clean and tops are golden. Set on a rack to cool.
Carefully cut the cakes in half horizontally. Sprinkle tablespoons of Coco Lopez over layers, letting it soak in. Set aside.
To prepare the frosting: With an electric mixer, beat butter until smooth. Add cream cheese and continue beating until smooth. Add the vanilla. Gradually add the confectioners' sugar and beat until frosting is smooth and creamy. Place one layer on serving plate and top with frosting, repeat with three other layers. Frost sides of cake, being careful not to get any crumbs in the frosting. Coat tops and sides of cake with coconut.
Notes:
Clip this recipe! It will surely become a coveted dessert. Layers of white cake are soaked with coconut cream, coated with cream cheese frosting and sprinkled with coconut. And plan ahead when making the recipe. You need to beat the batter and egg whites separately, so you will need two mixing bowls and clean beaters for the whites.
Nutrition:
Per serving: 656 calories (percent of calories from fat, 45), 6 grams protein, 85 grams carbohydrates, 1 gram fiber, 34 grams fat (18 grams saturated), 129 milligrams cholesterol, 336 milligrams sodium.
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