This gorgeous Coconut–Cranberry Cake is a delicious treat to share during the holidays. The cake layers can be baked a day ahead and refrigerated, and the Cranberry Filling can be made up to 3 days ahead.
Coconut–Cranberry Cake
2016-12-09 23:36:00
Makes 1 (9-inch) cake
Ingredients
- 1 1/2 cups unsalted butter, softened
- 2 cups sugar
- 5 large eggs
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup coconut milk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 cup sour cream
- Cranberry Filling (recipe follows)
- Fluffy Meringue Frosting (recipe follows)
- 1 (12-ounce) bag sweetened flaked coconut
- Garnish: fresh cranberries, fresh mint
Instructions
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottoms of pans with parchment paper; spray parchment with baking spray. Using a paper towel, wipe off excess baking spray from interior sides of pan.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, stir together coco nut milk and extracts. With mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Add sour cream, beating just until combined. Spread batter into prepared pans.
- Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Remove from pans, gently remove parchment, and let cool completely on wire racks.
- Place one cake layer on serving platter, and spread half of Cranberry Filling onto layer, leaving a 1/4-inch border around edges. Repeat with another cake layer and remaining filling. Spread Fluffy Meringue Frosting on top and sides of cake. Gently press coconut on top and sides of cake. Refrigerate cake for 1 hour before serving. Garnish with cranberries and mint, if desired.
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Cranberry Filling
2016-12-09 23:37:23
Makes about 2 1/3 cups
Ingredients
- 2 (12-ounce) bags fresh cranberries
- 2 cups sugar
- 1/4 cup water
- 1/4 teaspoon kosher salt
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan, bring cranberries, sugar, 1/4 cup water, and salt to a boil over medium-high heat. Reduce heat to medium, and cook, stirring occasionally and pressing with the back of a spoon, until berries burst and mixture is very thick, about 12 minutes. Remove from heat, and let cool slightly. Stir in orange zest and vanilla.
- Spoon cranberry mixture into the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape. Place a clean towel over lid to avoid splatters, and pulse cranberry mixture until smooth. Spoon into a bowl, and let cool to room temperature, stirring occasionally. Cover and refrigerate until thickened and cold, 4 to 6 hours.
Paula Deen Magazine https://www.pauladeenmagazine.com/
Fluffy Meringue Frosting
2016-12-09 23:38:21
Makes about 6 cups
Ingredients
- 6 large egg whites
- 1⁄8 teaspoon kosher salt
- 2 cups sugar
- 3/4 cup water
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, beat egg whites and salt with a mixer at high speed just until stiff peaks form. Meanwhile, in a medium saucepan, cook sugar and 3/4 cup water over medium-high heat until a candy thermometer registers 248°. With mixer on high speed, slowly pour hot sugar mixture into egg whites; add vanilla, and continue beating until mixture is thick, glossy, and fluffy, about 8 minutes. Use immediately.
Paula Deen Magazine https://www.pauladeenmagazine.com/
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