Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/2 cup unsweetened shredded coconut
- 1/4 cup cornstarch
- 1/4 cup water
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon coconut extract
- 1/2 cup toasted coconut flakes
Special equipment needed:
- 2 9-inch cake pans
- Parchment paper
- Electric mixer
- Pastry brush
- Cake leveler or serrated knife
- Large piping bag
- Star tip
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and line two 9-inch cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Gradually add flour mixture to butter mixture, alternating with coconut milk. Stir in vanilla extract and sweetened and unsweetened shredded coconut.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.
7. In a small bowl, whisk together cornstarch and water. In a medium saucepan, heat heavy cream and powdered sugar over medium heat until it comes to a simmer.
8. Gradually whisk in cornstarch mixture and coconut extract. Cook, stirring constantly, until mixture thickens and coats the back of a spoon.
9. Remove from heat and let cool to room temperature.
10. Using a cake leveler or serrated knife, level the tops of the cakes. Place one cake layer on a cake plate or stand.
11. Spread half of the coconut pastry cream over the cake layer. Top with the second cake layer.
12. Spread the remaining coconut pastry cream over the top and sides of the cake.
13. In a large piping bag fitted with a star tip, pipe rosettes around the top edge of the cake.
14. Sprinkle toasted coconut flakes over the top of the cake.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 485
Fat: 28g
Carbohydrates: 54g
Protein: 5g
Sodium: 200mg
Sugar: 38g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour.
- Coconut milk can be substituted with whole milk or almond milk.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
- Heavy cream can be substituted with coconut cream or half-and-half.
- Coconut extract can be substituted with vanilla extract.
Variations:
- Add a layer of sliced fresh strawberries or mangoes between the cake layers.
- Use a different type of frosting, such as cream cheese frosting or whipped cream.
- Add a layer of chocolate ganache between the cake layers.
Tips and tricks:
- Make sure to cream the butter and sugar until light and fluffy to ensure a tender cake.
- Use a cake leveler or serrated knife to level the cake layers for a professional-looking cake.
- Toast the coconut flakes in a dry skillet over medium heat until golden brown for added flavor and texture.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake plate or stand. Garnish with fresh berries or edible flowers.
Garnishes:
Toasted coconut flakes, fresh berries, edible flowers.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fruit salad, green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more coconut milk to the batter.
- If the pastry cream is too thick, add more coconut milk or heavy cream to thin it out.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent spoilage.
Food history:
Doberge cake is a New Orleans dessert that was created by Beulah Ledner in the 1930s. It is a layered cake that is typically filled with custard or pudding and frosted with buttercream.
Flavor profiles:
This coconut doberge cake is sweet, creamy, and coconutty with a hint of vanilla.
Serving suggestions:
Serve this cake as a dessert for a special occasion or celebration.
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Region: Louisiana