According to wiki answer Xylocarp refers to woody fruit like coconut.. So I thought to share this coconut cake recipe under X letter for Blogging marathon 32 ~ ABC Series..This is the best coconut recipe, which I had adapted from below link and made this cake for my friend Priya's wedding anniversary and the couple really enjoyed this cake.. Try this cake for your special occasions which has its own unique and taste texture..Now lets see the recipe..
Preparation time: 30 minutes for both cake batter and frosting
Baking time: 35 minutes
Yield: 2 - 9 inch baking pan
Adapted from here
Ingredients:
2 ¼ cups cake flour
¾ cup cream of coconut
5 large egg whites plus 1 large egg @ room temperature
¼ cup water
1 tsp coconut milk
1 tsp vanilla extract
1 cup sugar
1 tbsp baking powder
¾ tsp salt
12 tbsp unsalted butter, cut into equal pieces @ room temperature
Method:
1. Preheat oven to 325 degrees. Grease and line with parchment paper two 9-inch round cake pans.
2. Whisk together cream of coconut, egg whites, whole egg, water and extracts. Set aside.
3. In a standing mixer with a paddle attachment slowly mix together flour, granulated sugar, baking powder and salt until combined. Increase the speed to medium and add the butter one piece at a time.
4. Adding a new butter piece about every 3 seconds. Keep mixing for a minute or two, until the mixture resembles a moist crumb.
5. Add ½ cup of the egg, coconut cream to flour, butter mixture and beat on medium speed for about 1 minute.
6. Reduce speed to low and add the rest of the egg coconut cream mixture to the flour, butter mixture and beat just until combined and forms a nice batter.
7. Pour the batter into the prepared pans and bake for about 30-35 minutes or until toothpick comes out clean. Cool the cake on wire rack for 10 ~ 15 minutes and take the cake out from the pan and cool completely before frosting.
Frosting:
2 tbsp heavy cream
1 tsp coconut milk
1 tsp vanilla extract
A pinch salt
1 cup, 2 stick unsalted butter @ room temperature
¼ cup cream of coconut
3 cups confectioner sugar
2 cups sweetened shredded coconut, slightly toasted
Method:
1. Stir together the cream, extracts and salt in a small bowl. In a standing mixer with a whisk attachment, beat the butter and cream of coconut on medium-high for about 30 seconds.
2. Reduce speed to low and slowly add the confectioner's sugar and continue beating until smooth. Add the cream/extracts/salt and beat medium-high until light and fluffy, about 4 minutes.
Decorating the cake:
1. Spread about 1 cup of frosting on the first layer, right up to the edges of the cake. Set the other cake layer on top and frost with the remaining frosting all over the top and sides.
2. Sprinkle toasted coconut on the side and top ( which I avoided) and press it on the cake.
Let's check the blogging marathon page here
Logo courtesy : Preeti
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oh that is picture perfect.. am bookmarking this!!
Sowmya
Absolutely mouth watery coconut cake. Looks fabulous!
today' s post:
http://sanolisrecipies.blogspot.in/2013/09/a-preview-on-four-seasons-wine-paired.html
Cake looks divine 😉 makes me dream about the taste
Awesome recipe....love the new flavours!!
An array of cakes coming from your kitchen looking too good and love the frosting and decoration...
Good one!
awesome!..the cake looks absolutely stunning!..super choice for X
you decorated it so beautifully
The sides of the cake look so decorative. Love coconut.
That is one beautiful and delicious cake.