COCONUT ITALIAN WEDDING CAKE
If you like coconut, this gorgeous Italian Cream Cake, also referred to as the Italian wedding Cake, is for you! It is The Cake Cookbook, in my cake cookbook. You will enjoy everything about this cake, by the delicate coconut cake layers, to the fluffy coconut whipped cream frosting to the toasted coconut flakes! Every soft and fluffy bite of the cake is stuffed with coconut taste that was amazing!
This remarkable Italian cream cake recipe is from my recently released cookbook, The European Cake Cookbook! This publication is packed with 65 cake recipes. I hand-picked this wedding Cake and every recipe has a particular place in my novel!
INGREDIENTS
To Get Whipped Cream Frosting:
- 8 ounces mascarpone or cream cheese; softened
- 1 teaspoon coconut extract
- 1/2 cup coconut milk, for grilling layers
INSTRUCTIONS
- Line 2, 8-inch (20 cm) cake rounds using parchment paper and grease the sides.
- In a large mixing bowlcream together the sugar and butter for 2 minutes with a hand mixer, until light and fluffy. Add the coconut start adding 1 egg at a time, mixing well after each addition and extract.
- In another bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into blend the cake batter .
- Split the cake batter equally between the two pans. Bake in preheated oven for 28 to 30 minutes, or until a toothpick inserted into the centre comes out clean. Eliminate out of the oven and cool on wire rack. Once chilled, flat the top of every layer and divide the layers in half with a serrated knife.
- Prepare the toasted coconut. Only spread the shredded coconut above a baking tray and bake in preheated oven at 350F (177C), tossing every 2 to 3 minutes so that it does not burn. When the coconut is golden brown, then remove from the oven and cool.
- Get the coconut whipped cream: in a little bowlcream together the softened mascarpone cheese, coconut oil solids and coconut extract for a couple of minutes, until smooth and creamy. In another bowlwhisk the chilled heavy cream and confectioner's sugar with mixer set on high speed for 3 to 4 minutes, until stiff peaks form.
- Add the coconut and cheese cream mixture to whipped cream. Whisk on high speed for around 30 seconds until stiff peaks form. Transfer 2 cups (473 ml) of this cream into a pastry bag for garnishing the top; utilize a open star French suggestion like 4FT or even 9FT.
- Constructing the cakebefore incorporating frosting between the cake layers, then squeeze each layer generously with coconut milk. Transfer the remaining 1/2 cup coconut milk into a jar jar or use a sponge to scatter the milk above the layers. Spread each layer then frost the top and sides of the cake. Pipe dollops of cream on top for your garnish. Press toasted coconut onto the faces of the cake and then sprinkle on the top. If not serving straight away refrigerate cake.