Caribbean Coconut Cake Recipe
Are you looking for the best caribbean coconut cake recipe? Pamper everyone with caribbean coconut cake as dessert. If there is one caribbean dish that is unanimously regarded as the best in flavor, it is this caribbean coconut cake. I am eagerly waiting to know what you think about this caribbean coconut cake. Send me a note!
Ingredients
Cake:
1 Beaten Sponge Cake
Filling & Topping:
1 coconut or 2-2/3 cups (225 g) shredded coconut
1-1/4 cups (300 ml) boiling water, if using shredded coconut
1 cup (225 g) sugar
1 tablespoon dark rum
1/4 cup (25 g) cornstarch
1-1/4 cups (300 ml) milk
3 eggs, separated
1/2 teaspoon vanilla extract
16 candied cherries
Directions
Prepare Beaten Sponge Cake.
To make filling and topping, pierce coconut twice at thinnest part of shell.
Pour off milk and reserve.
Cut coconut in half and scoop out flesh.
Cover and reserve.
In a small saucepan, boil 3 tablespoons coconut milk with 1/4 cup (50 g) sugar until sugar has completely dissolved.
Add rum and let cool.
If using shredded coconut, soak 1-1/3 cups (100 g) in boiling water overnight, then strain and reserve liquid.
Use reserved liquid in place of fresh coconut milk.
Blend cornstarch, 4 tablespoons milk and egg yolks in a medium bowl.
Heat remaining milk and 6 tablespoons (75 g) sugar in a medium saucepan until almost boiling.
Stir hot milk into cornstarch mixture.
Return to saucepan and bring to a boil, stirring constantly.
Remove from heat and stir in vanilla.
Cool slightly.
Beat egg whites until stiff.
Carefully fold in remaining sugar.
Fold into cornstarch mixture.
Cool a little longer.Cut cooled cake horizontally into 3 layers.
Spread filling thickly over bottom layer.
Place second layer on top, sprinkle with half the coconut milk mixture and let soak in.
Spread with a layer of filling then top with third cake layer.
Sprinkle with remaining coconut milk mixture and let soak in.
Spread top and sides of cake with remaining vanilla cream.
Finely grate coconut flesh and use to cover cake, or use remaining shredded coconut.
Arrange candied cherries around edge of cake.
To make filling and topping, pierce coconut twice at thinnest part of shell.
Pour off milk and reserve.
Cut coconut in half and scoop out flesh.
Cover and reserve.
In a small saucepan, boil 3 tablespoons coconut milk with 1/4 cup (50 g) sugar until sugar has completely dissolved.
Add rum and let cool.
If using shredded coconut, soak 1-1/3 cups (100 g) in boiling water overnight, then strain and reserve liquid.
Use reserved liquid in place of fresh coconut milk.
Blend cornstarch, 4 tablespoons milk and egg yolks in a medium bowl.
Heat remaining milk and 6 tablespoons (75 g) sugar in a medium saucepan until almost boiling.
Stir hot milk into cornstarch mixture.
Return to saucepan and bring to a boil, stirring constantly.
Remove from heat and stir in vanilla.
Cool slightly.
Beat egg whites until stiff.
Carefully fold in remaining sugar.
Fold into cornstarch mixture.
Cool a little longer.Cut cooled cake horizontally into 3 layers.
Spread filling thickly over bottom layer.
Place second layer on top, sprinkle with half the coconut milk mixture and let soak in.
Spread with a layer of filling then top with third cake layer.
Sprinkle with remaining coconut milk mixture and let soak in.
Spread top and sides of cake with remaining vanilla cream.
Finely grate coconut flesh and use to cover cake, or use remaining shredded coconut.
Arrange candied cherries around edge of cake.
