Super White Coconut Cake
190 g Cake Flour
170 g Superfine sugar
30 g Powdered milk
1 tbsp Baking powder
1/2 tsp Salt
35 g Unsalted Butter
80 g Coconut Oil
90 g Egg Whites ( About 3 large eggs)
50 g Whole Milk
120 g Coconut Milk
1 1/2 tsp Coconut extract
1. Preheat oven to 325°F / 160°C . Grease and flour two round 5 x 3.5 inch / 12 x 9 cm cake pans or two round 6 inches cake pans.
2. In a medium bowl, stir the egg whites, coconut milk, coconut oil and coconut extract just until lightly combined.
3. In the bowl of a stand mixer fitted with the flat beater, mix the flour, superfine sugar, powdered milk, baking powder, salt on low speed for 30 seconds. Add the butter and one-third of the egg white mixture and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the remaining egg mixture to the batter in three batches, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl.
5. Pour an equal portion of the batter into the prepared pans and smooth the surfaces evenly.
6. Bake 35-40 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake.
7. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool.
Silky Coconut Swiss Meringue Buttercream
(Recipe from Butter & Brioche Blog)
100 g Egg whites
165 g Granulated sugar
300 g Unsalted butter, at room temperature
1 tsp vanilla bean extract
1 teaspoon coconut extract
60 millilitres Whole coconut cream, cold
1. Mix egg whites with sugar in a small saucepan and put it over a saucepan with simmering water a few minutes until sugar dissolves or using a thermometer until it gets 65°C exactly. Whisk constantly. Sift the mix through a small sieve if you get any lumps.
2. Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool. Stop mixing and swap out the whisk attachment for the paddle attachment.
3. With the mixer on medium-low speed, add in the butter, a few tablespoons at a time, until it is all incorporated. Add in the vanilla bean and coconut extract. Beat, on medium-high speed until the buttercream is increased in volume and is significantly thicker, about 4 to 5 minutes. Then, add in the cold coconut cream and beat until silky smooth and thick, about 3 more minutes. Remove the bowl from the stand mixer and set aside for assembly.
120 g Isomalt
1. Melt isomalt in a small saucepan on medium heat until it is totally melted.
2. Let cool some minutes and spread the melted isomalt onto a silpat baking mat and spread using a offset spatula. Wait some minutes until isomalt is just starting to set and fold and shape the sail using some pegs on the corners.
100g White sugar
100g Cold water
1. In a small saucepan mix both ingredients. Bring pan over medium heat until sugar dissolves completely. This may take up to 4 or 5 minutes.
To Assemble and decorate Cake
1. If cakes are domed on top, even out with a knife (Frozen cakes work better here). You can cut both cakes in half so you get 4 evenly layers. Use hot syrup to cover the surface of every layer.
2. Place the first layer on a cake board and using a pastry bag, pipe coconut buttercream around top, starting in the center of the cake.
3. Spread coconut meringue buttercream all over the cake and then remove any excess with the icing smoother and place it in the refrigerator about 15 minutes.
4. Bring the cake from the refrigerator and using the offset spatula cover with buttercream again.
5. Start smoothing slowly using a Icing smoother. Be patient. Pay attention to get smooth surfaces and straight edges.
6. Sprinkle dried coconut flakes around the cake.
7. Use the remaining coconut buttercream to pipe some swirls on the top of the cake. I used Wilton 1M tip.
8. Stick the Sail on top.