Teatime coconut layer cake
Instructions:
- Preheat the oven to 325F. Coat three 9 x 2-inch round cake pans with cooking spray; line with parchment paper. Set aside.
- Sift flour, 1 3 / 4 cups superfine sugar, the baking soda, and 1 / 2 teaspoon salt into the bowl of an electric mixer fitted with the paddle attachment. Whisk together 3 / 4 cup water, the vegetable oil, egg yolks, and vanilla in another bowl. Add yolk mixture to flour mixture; mix on medium-high speed until smooth, about 2 minutes. Transfer to a large bowl; set aside.
- Put egg whites and a pinch of salt into the clean bowl of the mixer fitted with the whisk attachment; beat on medium speed until foamy. Raise speed to medium-high; beat until soft peaks form. Gradually add remaining 1 / 2 cup superfine sugar; beat until stiff, glossy peaks form.
- Fold one-quarter of egg white mixture into batter with a rubber spatula. Fold in remaining egg white mixture in 2 batches. Divide batter evenly among prepared pans. Bake until cakes are golden brown and spring back when pressed, 30 to 35 minutes. Invert cakes onto wire racks to cool; remove parchment.
- Make coconut syrup: Bring 1 cup water, the granulated sugar, a pinch of salt, and the cream of coconut to a boil in a small saucepan, stirring occasionally. Boil 1 minute; remove from heat, and let stand.
- Trim cakes to make level. Place 1 cake on a serving plate, and brush with 1 / 3 cup coconut syrup. Spread with 1 cup buttercream, and sprinkle with π cup sweetened coconut. Top with another cake. Brush with π cup syrup; spread with 1 cup buttercream, and sprinkle with π cup sweetened coconut. Top with final cake; brush with remaining π cup syrup. Refrigerate until firm.
- Spread 1 1 / 4 cups buttercream over top and sides of cake. Refrigerate until buttercream is firm, about 30 minutes.
- Spread 1 1 / 2 cups buttercream over top and sides of cake. Refrigerate until buttercream is very firm, at least 1 hour. Fill a pastry bag fitted with a 1-inch basketweave tip with buttercream. Holding bag perpendicular to cake, pipe sides in a back-and-forth motion, starting at the bottom. Refill bag as needed. Sprinkle the top with the remaining 1 cup sweetened coconut and the unsweetened coconut shavings. The cake can be refrigerated up to 2 days; let stand at room temperature 20 minutes before serving.
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