Thomas Keller’s Coconut Cake | NYC Event Catering Skip to main content
thomas keller coconut cake
Recipes

Thomas Keller’s Coconut Cake

  • Claudine Revere by Claudine Revere on
Thomas Keller’s Coconut Cake
Pin
Print

Thomas Keller’s Coconut Cake

Servings

8

servings

Recipe & Photo credit saveur.com

Ingredients

  • For the Cake:

  • Unsalted butter, for greasing

  • 2 cups flour

  • 1 cup desiccated coconut

  • 1 tsp. baking powder

  • 1 tsp. kosher salt

  • 1 1⁄2 cups sugar

  • 3 eggs, separated

  • 1 1⁄4 cups mayonnaise

  • 3⁄4 cup coconut milk

  • 1⁄2 cup plus 1 tbsp. buttermilk

  • 2 tsp. coconut extract

  • 2 tsp. vanilla extract

  • For the Meringue

  • 6 egg whites

  • 1 2⁄3 cups sugar

  • 3 cups sweetened shredded coconut

Directions

  • Make the cake: Heat oven to 325°. Grease three 9″ cake pans with butter and line with parchment paper; set aside. Whisk flour, desiccated coconut, baking powder, and salt in a bowl; set aside. Place sugar and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix until fluffy.
  • Add mayonnaise, coconut milk, buttermilk, coconut and vanilla extracts; mix until combined. With the motor running, slowly add dry ingredients until batter forms; transfer batter to a bowl and set aside. Clean stand mixer bowl and add egg whites; replace paddle with whisk attachment. Whip whites until soft peaks form; fold into cake batter.
  • Divide batter between prepared pans, smoothing tops with a rubber spatula; drop pans lightly on a counter to expel large air bubbles. Bake until a toothpick inserted in middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks and let cool.
  • Make the meringue: Using an electric hand mixer, beat egg whites in a bowl until medium-stiff peaks form, 5–7 minutes; set aside. Bring sugar and ¼ cup water to a boil in a 2-qt. sauce pan fitted with a candy thermometer; cook, without stirring, until temperature reaches 250°, 4–5 minutes.
  • With the mixer on low, slowly drizzle hot syrup into egg whites until combined. Increase speed to high; beat until meringue forms stiff peaks, about 3 minutes more.
  • Assemble the cake: Place one cake layer on a cake stand and spread 3 cups meringue over cake; sprinkle with ¼ cup coconut. Repeat with second layer. Place remaining layer on top; cover top and sides with remaining meringue and cover outside of cake with remaining coconut, pressing lightly to adhere. Chill cake 30 minutes to firm meringue; serve chilled or at room temperature.
Claudine Revere by Claudine Revere on

Related posts