Louisiana coconut cake (and cupcakes)

Description

We have started the new season of "True blood" (True Blood), and I wanted... no, not blood, of course :-). And I wanted something sort of traditional of louisians one (fans of the series know that the story takes place in Louisiana). Digging on the us site, came across this recipe. The cake turned out amazing! He is gentle, airy, and looks like a large snowball. Natural coconut gives a fresh and pleasant aroma. (By the way, if you still not figured out how to get rid of proteins after Easter, then here's a great chance this cake will take as much as 7 pieces).

Ingredients

Coconut

1 piece
Milk

1 cup
Butter

225 g
Sugar

325 g
Flour

400 g
Leavening agent

2 tsp
Salt

1 tsp
Egg white

7 piece
Tartar

1 tsp
Extract

1 tsp
Coconut milk

1 cup

Cooking

First you need to deal with the coconut. According to the theory should you dig up one of the three holes, pour the liquid and then break the coconut with a hammer. I picked did not, and just put the coconut in a plastic bag and hammer it cracked. What coconut was liquid, it was in the package, I then hissed. This fluid should be set aside, it still need us. Coconut clean from the inner thin brown rind and grate.

The total weight of the coconut I got 165g. 125 grams we use for making coconut puree, reserve the rest for topping. Heated 1 Cup of milk almost to the boil and fill them with 125g of chips. Leave for a few hours (I left overnight). Then grind everything in a blender. It turns out that such a "mess".

Now make the batter. Beat the butter with sugar (200g) 3-4 minutes. I was shortening, so the color is white. Stir here our coconut puree. Add coconut extract if you have it.

Combine all dry ingredients: flour, baking powder, salt. Gradually pour into the batter, alternating with coconut milk (1 Cup). And at the last turn to beat 4 protein with 0.5 teaspoon of cream of Tartar - until stable peaks and carefully, in a top-down to mix the whites into the batter.

In the original recipe, the resulting dough should be divided into 4 parts and bake 4 cake forms with a diameter of 21 cm, I decided that I had two cakes would be enough. In my oven the cake was baked 30 min.

But the rest of the dough I baked 12 cupcakes. They were baked about 25 min.

While the pastry cools, make the cream. Take 3 protein, 125 g sugar, reserved liquid ejected from coconut (but not more than 1\3 cups!), 0.5 teaspoon of cream Tartar and 1\4 teaspoon of salt. Whisk the whole thing until soft peaks form, and then put in a water bath (water should simmer) and whisk in the bath for another 5 minutes. Remove from the heat.

Take the cooled cake, spread it with cream, put on top of the second, and so on. Traditional coconut cake is very high. Well, it's in the original. I have, as I said, there were only two layers.

Coat the cake on all sides with cream and sprinkle liberally postponed coconut.

With cupcakes even easier: put the cream on top and sprinkled with shavings. Chips, however, I missed some, so for the last cupcakes I used-made chips. The difference is palpable! Natural product in any comparison does not go with susannem-troshinym coconut from the pack!

But razrezik cake. Help yourself!

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