To assemble the cake: Level the tops of the layers with a serrated knife so they’re flat. Use immediately the filling shouldn’t be prepared ahead. Let stand for about 10 minutes, then stir in 1/2 cup of the prepared frosting. To make the filling: In a medium bowl, stir together the coconut and heavy cream. To make the soak: In a measuring cup, stir together the coconut milk and vanilla set aside.
The frosting can be stored in an airtight container at room temperature for up to two days or refrigerated for up to five days bring it to room temperature before using. Gradually add the remaining 2 1/2 to 3 cups (283g to 339g) confectioners’ sugar and the salt, beating until the frosting is light and fluffy, about 2 minutes. Mix on low speed until smooth and creamy, 1 to 2 minutes. Gradually add 3 cups (339g) of the confectioners’ sugar then the coconut milk mixture. In the bowl of a stand mixer fitted with the flat beater (or in a large mixing bowl using a handheld mixer), cream the butter on medium speed until light and fluffy, about 2 minutes. To make the frosting: In a large measuring cup or small bowl, stir together the coconut milk and vanilla set aside. Prepare the frosting, soak, and filling while the cake cools. Let the cakes cool in the pan on a rack for 20 minutes, then invert them onto the rack and turn right side up to cool completely. To bake the cake: Bake the cake layers for 35 to 40 minutes, until a toothpick or thin paring knife inserted in the center of a layer comes out clean. Tap the pans firmly on the counter to remove any air bubbles. Mix until just combined, scraping down the sides and bottom of the bowl as necessary.ĭivide the batter evenly between the prepared pans (about 830g per pan) and smooth the tops with a spatula. With the mixer on low speed add the flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour. Blog Let's celebrate the legacy of Black bakingĪdd the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary.
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