Coconut Cake |
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (two sticks) unsalted butter
1 ½ cups sugar
1 teaspoon vanilla
3 large eggs, at room temperature
1 cup whole milk, at room temperature
1 ½ cups grated coconut (fresh or unsweetened from health food store) |
Preheat oven to 350 degrees.
Grease and flour a 10-inch round pan and line the bottom with
parchment paper, set aside.
Sift together flour, baking powder and salt.
Cream butter until soft.
Using medium speed, add sugar, a little at a time, beating well after each addition. Beat until
light and fluffy.
Mix in vanilla. May look slightly curdled.
Using low speed, beat in eggs, one at a time, mixing to incorporate.
Scrape down sides of bowl.
On low speed, alternately add flour and milk in three batches, beginning and ending with flour.
Mix 20-30 seconds after each addition to moisten. Scrape down sides as necessary. Increase speed
to medium and mix another 1 ½ minutes to increase structure of cake.
Fold in coconut.
Pour batter into prepared baking pan, gently smooth top and bake 55-60 minutes.
Cool cake in pan on rack about one hour, then turn out, remove paper and turn right side up to
cool completely.
When cool, slice and serve with chocolate espresso sauce. |
Chocolate Espresso Sauce
|
4 double espressos (12 oz.)
1 teaspoon sugar
1 cup heavy cream
4 cups semi-sweet chocolate chips (24 oz.)
In a small pot over medium heat add espresso and sugar and cook to reduce by half, about 18
minutes.
Reduce heat to low and add 1 cup of cream to pot, bring to simmer, about 5-6 minutes, and turn off
heat. Bring mixture to room temperature, about 20 minutes.
In a double boiler over simmering water, melt semi-sweet chocolate ships. When melted, remove from
heat and gently mix in espresso mixture. Stir to incorporate. If not smooth, pass chocolate
through a fine sieve.
Yield: 3-1/3 cups |
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