I just got a call from a very important doctor for a cake for his wife. He knows everyone in our community so I need this cake to be crazy good! Here's the problem - he wants coconut cake, coconut cream filling and white chocolate ganache icing. I hate the taste of coconut so I can't test it...and he wants it for Tuesday. The cake recipe in the recipe index on this site looks great - but the filling I can't find. HELP!!!!!! ASAP!!!!!!!
Check one or all of the following:
www.allrecipes.com
www.recipezaar.com
www.recipegoldmine.com
They all have thousands of recipes, maybe you can
find what you are looking for there.
This is from MarthaStewart.com. I HAVE NOT tried it, though.
Coconut Cream Filling
Makes 4 cups
This filling may be made up to one day ahead and kept, tightly covered, in the refrigerator. Use this to fill Coconut Layer Cake.
6 large egg yolks
3/4 cup sugar
6 tablespoons cornstarch
1/8 teaspoon salt
3 cups milk
4 ounces (1 1/2 cups) sweetened angel-flake coconut
1 1/2 teaspoons pure vanilla extract
Unsalted butter, for wrap
Place egg yolks in a large bowl; whisk to combine; set bowl aside.
Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes. Remove from heat. Stir in coconut and vanilla.
Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour.
The last recipe is pretty looks pretty good, but you shoudl use coconut milk instead of cows milk (don't worry, it will work just the same). Or just make your regular paistry cream recipy with coconut milk and add flaked coconut. I worked in a small upscale bakery fora while and they did this. One other thing I would suggest (that we did in this bakery) is to brush coconut milk on each cake layer before assembling. I normaly HATE soaking syrups, but adding a little coconut milk is really nice. Depending on the size of the cake, you may want to put the coconut milk in a squirt bottle and squirt it on the cake layers instead of brushing it on.
The coconut milk will really help the flavor for both the filling and the cake.
Oh, and one last tip: heat up the cans of coconut milk a little bit and stir/shake because the fat in the milk seperates in the can and forms a solid-ish layer that soudl be recombined.
HTH!
~Kelsie
This is more like a coconut mousse filling. Remember to put a dam around your cake before you fill
1 box coconut cream pudding
1 cup whipping cream
1 cup whole milk
Whip until light and fluffy.
What I do for more coconut flavor is actually to use coconut creme (not milk) and brush it on each of the layers. I have always done it with a cream cheese icing though - not a white chocolate icing. But the coconut creme always keeps the cake VERY moist...
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