Coconut layer cake

Instructions

1. Step 1

   Preheat the oven to 175 degrees Celsius, brush to taste unsalted butter inside three 20 cm round pans, line the bottoms with parchment paper and dust the sides with a thin layer of flour. The butter and flour help the white cake layers release from the pans without tearing. The pans are ready when the sides are evenly coated in a pale white film with no bare spots.

   Mark step 1 as done

2. Step 2

   Sift 340 g cake flour with 12 g baking powder and 3 g salt twice. Low-protein cake flour gives a soft, fine crumb, and sifting twice makes it extra light. The mixture is ready when it is light and fine with no compacted bits of flour.

   Mark step 2 as done

3. Step 3

   Beat 225 g softened unsalted butter with 380 g granulated sugar on medium speed for about four minutes until very fluffy. Because the cake uses egg whites, most of its lightness comes from this creaming step. The mixture is ready when it is ivory, light and clings to the paddle in soft peaks.

   Suggested time: about 4 minutes.

   Mark step 3 as done

4. Step 4

   Lightly whisk 240 g egg whites with 50 g eggs and 5 g vanilla extract until blended, then pour slowly into the butter mixture with the mixer running. The egg whites keep the crumb white, while the whole egg keeps the cake soft and stops it from drying out. The mixture is ready when it is smooth like cream and not curdled.

   Mark step 4 as done

5. Step 5

   Add the dry ingredients to the bowl in three additions, alternating with 300 g coconut milk, then fold in 60 g desiccated coconut at the end. Using coconut milk instead of milk gives the cake its signature rich, fragrant flavor. The batter is ready when it is thick and smooth with the coconut evenly distributed.

   Mark step 5 as done

6. Step 6

   Divide the batter evenly among the three pans, smooth the tops and bake at 175 degrees Celsius for about 25 to 30 minutes. This is a white cake, so take it out as soon as the tops just start to turn golden to keep the crumb from drying out. The layers are done when the tops are pale golden, spring back when lightly pressed and a skewer comes out clean.

   Bake at 175°C for about 25 to 30 minutes.

   Mark step 6 as done

7. Step 7

   Leave the layers in their pans for about ten minutes, turn them out onto a rack, peel off the paper and let them cool completely for about an hour. Meringue buttercream will melt instantly if it touches a warm cake. The layers are ready when both the tops and bottoms feel cool to the touch.

   Suggested time: about 60 minutes.

   Mark step 7 as done

8. Step 8

   Spread 150 g desiccated coconut on a baking sheet and toast at 160 degrees Celsius for about 6 to 8 minutes, stirring once halfway through. Lightly toasted coconut has a buttery aroma and a warm ivory color that stands out against the white frosting. The coconut is ready when some of the shreds have turned light golden and it smells fragrant.

   Bake at 160°C for about 6 to 8 minutes.

   Mark step 8 as done

9. Step 9

   Put 150 g egg whites and 220 g granulated sugar in a heatproof bowl, set it over a pan of barely simmering water on low heat and whisk constantly until it reaches 70 degrees Celsius. Heating it this way dissolves the sugar completely and makes the egg whites safe to eat. The mixture is ready when it feels smooth with no sugar grains when rubbed between two fingers and the thermometer reads the right temperature.

   Low heat.

   Mark step 9 as done

10. Step 10

    Move the bowl to the mixer and beat on high speed until the meringue is glossy and cool, then add 340 g softened unsalted butter one piece at a time, and finally add 40 g thick coconut cream and a pinch salt, for a total of about ten minutes. The meringue must be completely cool before the butter goes in, or the buttercream will be runny. The buttercream is ready when it is silky, glossy white and holds clear swirls when spread.

    Suggested time: about 10 minutes.

    Mark step 10 as done

11. Step 11

    Place one layer on a plate, spread on a thick layer of buttercream, repeat with the remaining two layers, then spread a thin coat of buttercream over the whole cake, chill for fifteen minutes and add a second coat. The first coat traps the crumbs, and the second gives a smooth surface for the coconut to cling to. The cake is ready when it stands straight and is evenly covered in buttercream.

    Mark step 11 as done

12. Step 12

    With one hand, gently tilt the cake plate, and with the other, scoop up handfuls of toasted coconut and press them lightly onto the sides of the cake, then sprinkle the rest over the top. Pressing gently helps the coconut stick firmly without denting the frosting. The cake is finished when it is evenly covered in a fluffy layer of coconut with no white frosting showing through.

    Mark step 12 as done