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Coconut Toasted Cake with Coconut Buttercream Filling

R C
  • 400 minutes
  • Serves 8

INGREDIENTS

6

Egg whites, large

1

Egg yolk, large

3/4 cup

Cream of coconut milk, unsweetened

1

Coconut simple syrup

1 tsp

baking powder plus

2 1/4 cups

Cake flour

1

Coconut filling

1/3 cup

Confectioner's sugar

3 tbsp

Cornstarch

34 1/3 tbsp

Granulated sugar

2/3 tbsp

Madagascar vanilla, pure

1 pinch

Sea salt, fine

1 tsp

Sea salt, fine

1/2

sprig(s) Vanilla bean, seeds

1

sprig(s) Vanilla bean

1

Coconut, TOASTED

2 3/4 cups

Coconut, sweetened flaked

1

Coconut buttercream

1

Cake

3 sticks

Butter, unsalted

2 tbsp

Butter

12 tbsp

Butter, unsalted

1

Coconut custard

1 1/2 cups

Coconut custard recipe above

3/4 cup

Heavy whipping cream

1 3/4 cups

Whole milk

2 tsp

Coconut rum- preferably parrot bay

1 1/2 cups

Water