June Naylor 2016-04-27 01:29:08
Key Lime Coconut Cake Mod Bakehouse pastry chef Lina Biancamano's Key lime pie is one of her signature desserts, but she manages to translate that tropical taste to a multilayer confection, too. Her Key Lime Coconut Cake offers a nice balance of sweet and tart, thanks to a rich curd, creamy vanilla cream cheese filling and sweet coconut.Top it off with a colorful garnish of seasonal berries. KEY LIME COCONUT CAKE 3 cups cake flour, sifted • 1 tablespoon baking powder / teaspoon fine sea salt • 1 cup buttermilk • 1 teaspoon each vanilla and coconut extracts • 1 cup unsalted butter, softened • 2 // cups granulated sugar 4 large eggs plus 6 egg yolks • /3 cup canola oil Cream cheese filling 4 cups cream cheese, softened • 2 cups unsalted butter, softened • 1% pounds powdered sugar • 1 teaspoon each vanilla and coconut extracts 4 cups sweetened, shredded coconut, divided use Key lime curd • 2 large eggs plus 1 egg yolk • % cup cold Key lime juice, divided use • 2 teaspoons powdered gelatin • 6 tablespoons unsalted butter • 1 cup granulated sugar Cake Preheat oven to 350 degrees. Coat two 8-inch cake pans with nonstick spray; line with parchment rounds. Mix flour, baking powder and salt in a bowl; set aside. Mix buttermilk and extracts in a bowl; set aside. In a mixer, use paddle attachment and cream butter and sugar at medium speed till fluffy, about 2 minutes. Scrape sides; mix 5 seconds. On low speed, incorporate eggs one at a time. Scrape bowl; add oil; mix briefly on low. Add 1/3 of dry ingredients until just blended. Add 1/3 of buttermilk mixture and repeat process slowly until dry and wet are incorporated. Divide batter evenly into pans. Bake till cake is golden and a pick comes out clean, about 40-45 minutes. Cool at room temperature, then chill. Cream cheese filling Mix cream cheese and butter with paddle attachment on low, scraping as needed; do not overmix. Add powdered sugar, mix until incorporated; follow with extracts and 1% cups coconut. Chill. Key lime curd Whisk eggs well; set aside. Pour half of lime juice into a bowl, sprinkle with gelatin, and allow to set. In a saucepan, bring remaining juice to boil with sugar and butter. Slowly pour hot liquid into the eggs while vigorously whisking. Return mixture to saucepan over low heat, constantly stirring to a thick, creamy consistency. Whisk in gelatin mixture; strain until smooth. Chill. To assemble, cut cakes in half horizontally to make 4 layers.Spread each layer with 1/3 of the curd and roughly % cup of the cream cheese filling. Ice the cake with the remaining cream cheese mixture and cover with remaining coconut. Garnish with berries.Chill before serving.
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