![]() ![]() Put racks in upper and lower thirds of oven and preheat oven to 350�F. SPECIAL EQUIPMENT: Three 9-by-2-inch round cake pans parchment paper Brushing each layer with a syrup made from coconut water and sugar syrup ensures that each bite is incredibly moist, and the fresh coconut lends a delicate flavor that is much finer than what you'd get from the packaged kind.Ģ (1 1/2-pound) coconuts (see Cook's Note)ģ 1/3 cups sifted cake flour (not self-rising sift before measuring)Ģ 1/2 sticks (10 ounces) unsalted butter, softenedħ large egg whites, left at room temperature for 30 minutesģ large egg whites, left at room temperature for 30 minutes This version is both breathtaking and delicious. ![]() It's the kind of cake you cannot get in any bakery, and when you carry it to your table, you are telling everyone around it how much you care for them."ĪCTIVE TIME: 1 1/4 HOURS START TO FINISH: 4 HOURS (INCLUDES COOLING)Ī towering white coconut cake is the quintessential Southern layer cake. The texture is tender and spectacularly light, and when you take a bite every good thing about your childhood comes flooding back. She says "Fresh Coconut Layer Cake (page 749) is the perfect end to a festive Christmas dinner it looks like a giant snowball and instantly stops conversation whenever it appears. Ruth Reichl is the editor or the all new "Gourmet Today" cookbook, and she has been writing about food since 1972. ![]()
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