Coconut Layer Cake

Name: Coconut Layer Cake
Yield: Serves 10 to 12 (Makes three 8-inch layers or two 9-inch layers)
Ingredients: 1 , large egg plus 5 large egg whites; 3/4 cup Coco Lopez, cream of coconut; 1/4 cup, water; 1 teaspoon, vanilla extract; 1 teaspoon, coconut extract; 2 1/4 cups, cake flour (9 ounces), sifted; 1 cup, granulated sugar; 1 tablespoon, baking powder; 3/4 teaspoon, table salt; 12 tablespoons, unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool; 2 cups packed, sweetened shredded coconut (about 8 ounces); 4 , large egg whites; 1 cup, granulated sugar; Pinch, table salt; 1 pound, unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool; 1/4 cup Coco Lopez, cream of coconut; 1 teaspoon, coconut extract; 1 teaspoon, vanilla extract

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Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

Desserts or Baked Goods

Cakes

SEASON 10

SERVES10 to 12 (Makes three 8-inch layers or two 9-inch layers)

TIME2 hours, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

To give our coconut layer cake recipe maximum coconut flavor, we included coconut extract, cream of coconut, and sweetened shredded coconut in the cake and the buttercream icing.

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