·
Filling:
·
½ cup sugar
·
3 tablespoons cornstarch
·
¼ teaspoon salt
·
1, 20-ounce can crushed
pineapple in juice
·
2 tablespoon unsalted
butter
·
Cake:
·
2¾ cups sifted
cake flour
·
1 tablespoon plus ¼ teaspoon baking
powder
·
½ teaspoon salt
·
5 large
egg whites, at room temperature
·
1¼ cups 100%
unsweetened coconut milk (not sweetened cream of coconut)
·
13 tablespoons (1 stick plus 5 tablespoons) unsalted
butter, room temperature, cut into pieces
·
1¼ cups sugar
·
1½ teaspoons vanilla
extract
·
Italian meringue buttercream, vanilla variation
·
3 cups sweetened
long-shred coconut
Instructions
1. For the Filling: Place sugar, cornstarch and salt in a
saucepan and whisk to combine. Drizzle a little bit of the juice from the
pineapple over the dry mixture and whisk until smooth. Add remaining pineapple
and juice. Bring to a boil over medium heat and cook for a couple of minutes,
whisking occasionally until thickened and translucent. Whisk in the butter and
cool completely. Refrigerate until chilled and firmed or in an airtight
container for up to 3 days, if desired.
2. For the Cake: Preheat oven to 350˚ F. Coat the insides
of two 8-inch by 2-inch round cake pans with nonstick spray, line bottoms with
parchment rounds, then spray parchment.
3. Whisk together flour, baking powder and salt in a
medium bowl to combine and aerate; set aside. Whisk together the egg whites and
milk in a small bowl; set aside.
4. In a large bowl with an electric mixer on medium-high
speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and
beat until very light and fluffy, about 3 minutes, scraping down the bowl once
or twice. Beat in vanilla.
5. Add the flour mixture in four additions, alternating
with the egg white/milk mixture. Begin and end with the flour mixture and beat
briefly until smooth. Divide batter evenly in pans and smooth tops with offset
spatula.
6. Bake for about 30 to 35 minutes or until a toothpick
shows a few moist crumbs. The cake will be tinged with light golden brown
around the edges and the top and will have begun to come away from the sides of
the pan.
7. Cool pans on racks for about 10 minutes. Unmold, peel
off parchment, and place directly on racks to cool completely. Layers are ready
to fill and frost. Alternatively, place on layers on cardboards and double wrap
in plastic wrap; store at room temperature if assembling within 24 hours.
8. For the Assembly: Make sure buttercream is ready to
go. It should be very soft – almost like mayonnaise. Place bottom layer on an
8-inch cardboard round (it will make covering it with coconut that much easier
later on). Fill the cake with the pineapple filling (you might not need all of
it, extra is great over ice cream). Frost the cake’s top and sides with the
buttercream. Don’t worry if your application job isn’t perfect – you will be
covering the whole cake with coconut! See how imperfect it looks when you are
still in the midst of it all?
9. Make sure you have a nice thick layer of buttercream
all over (you might still have some leftover, which can be frozen).
10. Place coconut in a large bowl. Pick up cake (this is
where that cardboard round comes in) and hold over bowl. Scoop up coconut with
other hand and press generously all over top and sides of cake. Cake is ready
to serve. May be refrigerated up to 2 days covered with a cake dome. Make sure
to serve at room temperature.
By Bakepedia
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