Destination Golf - January 2018 * | Page 64

Coconut Cake – ( Serves 8 individual cakes )

Ingredients

Cake 1 2 / 3 cup Butter 3 cups Sugar 2 ½ cups Egg Whites 3 cups Cake Flour
1 / 8 cup Baking Powder 2 tsp . Salt 2 tsp . Vanilla 2 ¼ cups Coconut Milk
Pastry Cream 2 Egg Yolks 1 Whole Egg ¼ cup Sugar ¼ cup Corn Starch
1 / 3 cup Sugar
1 ¾ cup Whole Milk 1 Vanila Bean 2 Tbs . Butter

Preparation

Cake Preheat oven to 350 º F Spray one 11x16 cookie sheet and line it with parchment paper . Set aside . Beat the butter and sugar together until light and fluffy using a paddle attachment on a stand mixer . Slowly add in the egg whites while mixing on low speed . Add the dry ingredients . Add the vanilla and the coconut milk . Scrape the bowl with a rubber spatula to ensure everything is mixed evenly . Pour the mixture into a cookie sheet . Bake for 20-25 minutes until light golden in colour .
Pastry Cream In a medium bowl , whisk together the egg yolks , egg and first measure of sugar . In a separate bowl whisk the corn starch and the second measure of sugar together . Set aside . In a saucepan combine the milk and vanilla bean , then bring to a boil . While the milk is coming to a boil , whisk the egg mixture with the corn starch mixture .
Butter Cream 4 Egg Whites 1 cup Sugar 1 lb . Unsalted Butter ( soft ) ¼ tsp . Vanilla Extract Kosher Salt to taste
Once the milk comes to a boil , temper the milk and egg mixture by slowly adding some milk to the eggs while whisking . Once you have the milk tempered with the eggs , return the mixture to the saucepan and cook on low heat while stirring constantly . Cook until a thick pudding comes together . Transfer the pudding to a mixing bowl with a paddle attachment then add the butter . When the mix has cooled the pastry cream is ready to use .
Garnish 2 cups Desiccated Coconut 1 Golden Edible Leaf ( Optional )
Butter Cream Prepare a double boiler . In the top of the double boiler , whisk the egg whites with the sugar and salt . Keep this mixture on the double boiler until the sugar dissolves . Transfer to a standing mixer fitted with a whip attachment and whip on high speed until stiff peaks form . While machine is running , gradually add the butter and mix until smooth . The mixture will break and come back together smooth . Add the vanilla and mix to incorporate . Set aside until ready to use .

Assembly

Cut out the cake with a ring cutter to the desired circumference . You will need three ring cut outs per serving . Using a spatula , spread the pastry cream between each layer of cake creating small individual cakes that have 3 layers of cake and 2 layers of pastry cream . Let the cakes rest in the refrigerator until chilled ; about a half hour . Using a small off-set spatula , ice the cakes with the buttercream until smooth . Roll the cakes in desiccated coconut , place the Golden Edible Leaf as shown and serve .
Recipe by Dana Iannelli
64 Destination Golf . TRAVEL