Recipe: Smith and Wollensky Coconut Layer Cake

SMITH AND WOLLENSKY COCONUT LAYER CAKE

FOR THE COCONUT CAKE LAYERS:
2 cups cake flour
2 cups all-purpose flour
1 1/2 tbsp baking powder
1 tsp salt
2 1/2 cups unsweetened coconut milk
1 1/2 tbsp vanilla extract
1 cup sweetened shredded coconut
8 oz Plugra European-Style butter, unsalted, room temperature
3 cups white granulated sugar, divided use
2 eggs, extra-large
1 cup egg whites (about 7 to 8 extra-large eggs)
1/2 tsp cream of tarter
FOR THE COCONUT SIMPLE SYRUP:
2 tbsp unsweetened coconut milk
2 tbsp cream of coconut
1/2 cup Bacardi Rock Coconut Rum
1 cup simple syrup
FOR THE COCONUT CAKE FILLING:
2 1/2 cups heavy whipping cream
1/4 cup cream of coconut
11/2 cup confectioner's sugar
1 cup sweetened shredded coconut
1 tsp vanilla extract

TO PREPARE THE COCONUT CAKE LAYERS:
Preheat oven to 325 degrees F. Butter three 9-inch by 2-inch round cake pans. Line with round parchment paper; butter parchment, dust lightly with flour and shake off excess.

Sift together cake flour, all-purpose flour, baking powder and salt.

In a separate bowl, combine unsweetened coconut milk and vanilla; whisk to blend, add coconut and stir to blend.

In a bowl of a stand mixer fitted with a paddle attachment, beat butter and 1 1/2 cups sugar for 3 minutes, or until light and fluffy. Add eggs, one at a time, and mix until incorporated; transfer batter to a large bowl. Alternately add flour mixture and coconut mixture to batter in 3 batches, until blended.

In the bowl of a stand mixer fitted with a wire whip, beat egg whites with cream of tartar and the remaining 1 1/2 cups sugar to form medium stiff peaks; add to batter, stirring slowly with a balloon whisk until incorporated.

Spread batter evenly in pans; tap pans on counter to eliminate air bubbles.

Bake for 35 minutes, or until a toothpick inserted in center comes out clean; cool on cooling racks for 5 minutes. Run a knife around outer edges of pans and invert cakes onto racks.

TO PREPARE THE COCONUT SIMPLE SYRUP:
Combine unsweetened coconut milk, cream of coconut, coconut rum and simple syrup and whisk to blend. Reserve.

TO PREPARE THE COCONUT CAKE FILLING:
In bowl of stand mixer filled with a wire whip, combine heavy cream, cream of coconut, confectioner's sugar, shredded coconut and vanilla extract. Whip until stiff peaks form.

TO ASSEMBLE THE CAKE:
Arrange 1 cake layer on a cake stand or large plate. Brush the top of cake generously with reserved coconut simple syrup. Using an offset spatula, spread evenly with coconut cake filling. Repeat with 2nd and 3rd cake layer. Chill cake for 3 hours before serving.

TIPS:
This cake is best served very cold, so be sure to wait until the last minute to pull it out of the refrigerator. To add a bit of color and extra flavor to the dessert course, add a handful of fruit on the side of each slice. Look for berries that are in season. Blueberries, strawberries and blackberries would all be delicious.

Makes 1 (9-inch, 2-layer) cake