So this past Friday I gathered together all my ingredients, donned the adorable retro apron my mom made for me, and became one busy bumblebee. I left the sour cream out of the recipe accidentally, so that was my first mistake. Ever set your cake out to cool on a wire rack only to turn your head and notice an ingredient still sitting on the counter waiting to be used? Oops. It wasn't a big deal, as it turns out, because the cake was delicious. The coconut milk added an absolutely heavenly flavor -- making this one of the best white cakes I've ever tasted.
The filling was similarly amazing: creamy, thick coconut pastry cream folded with rich whipped cream. I knew when stacking this cake up with the delectable filling between each layer that, no matter what, I had a dessert champion on my hands.
That's about where the success story ends. Well, maybe that's a bit dramatic -- the cake was delicious and we adored every bite. But as the title of this post suggests, my version of Zoë's lovely cake was ugly as sin. Now, you might be thinking, "Aw, you're being too hard on yourself; it wasn't that ugly!" Let me clarify:
It was ugly! Lopsided, striped, U-G-L-Y-it-ain't-got-no-alibi, UGLY. The real reason I made this cake was to achieve those beautiful burnt meringue curls that Zoë's cake had. That clearly didn't happen.
My meringue was runny. At first I blamed it on humidity: it rained for days in Charlotte and I was whisking the meringue up right above my steamy dishwasher. But I tried again the next day in a steam-free kitchen to no avail: same results. I'm relatively sure my bowl and whisk was free of fat or residue, so I don't think that was a problem. My mom blames the fact that I have a hand mixer rather than a stand mixer. This could be the culprit, but I sure beat until my arm was about to fall off. Maybe the most likely possibility is that I overheated my egg white and sugar mixture. The target temperature is 110-120F, but I'm pretty sure mine was past that when I removed it to whip. I'll have to give it another shot with a cooler mixture.
Oh well. I love pretty food, cute food, sophisticated food. Mostly, though, I love food that tastes good -- and this tastes good. Fantastic, even! If you don't want to tackle the meringue, it would even be delicious covered in some slightly sweetened whipped cream and coconut. But I hope you'll grab your stand mixer and give the meringue a try -- I know I'll be trying it again! As you can see from Zoë's version, it's worth it.
Coconut Cream Cake with Toasted Meringue Frosting
Recipe by: Zoë Bakes (coconut pastry cream, Swiss meringue) and Fine Cooking (cake), adapted by Willow Bird Baking Yields: 9-in. 4-layer cake
Cake Ingredients: 8 ounces (1 cup) unsalted butter, softened 13 1/2 ounces (3 cups) unbleached all-purpose flour 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 cup unsweetened coconut milk 2 teaspoons vanilla extract 2 cups granulated sugar 2 large eggs, at room temperature 1/2 cup sour cream, at room temperature (I left this out accidentally; still worked great) 6 large egg whites, at room temperature
Coconut Pastry Cream Ingredients: 1 can (14 fluid ounces) unsweetened coconut milk 3/4 cup sugar 1 vanilla bean pinch kosher salt 3 large egg yolks 2 tablespoons corn starch 2 tablespoons unsalted butter 1 cup sweetened coconut flakes 1/2 cup whipping cream
Swiss Meringue Ingredients: 1 cup egg whites 2 cup sugar pinch salt
Directions: To bake the cake: Preheat oven to 350 degrees with rack in middle of the oven. Grease and line with parchment two 9×3-inch round cake pans. In a medium bowl whisk together the flour, baking powder and salt, set aside. Mix the coconut milk and vanilla, set aside.
In a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 4 minutes (scrape down the bowl). Add the eggs one at a time and beat well after each addition.
Add 1/3 of the flour mixture and mix on low speed until incorporated. Add half the coconut milk and mix thoroughly. Continue to add the flour and coconut alternately, ending with flour. Add sour cream and mix until incorporated. Set aside in a large bowl if you don’t have a spare bowl for your mixer.
Beat the egg whites in your stand mixer with the whisk attachment (if you are using the same bowl, be sure it is VERY CLEAN or the whites will not whip up. Any fat on the bowl will prevent the whites from foaming). Beat the whites on high speed for 2-3 minutes, until it forms soft peaks. Don’t overdo it or the whites will get too stiff and not fold into the batter smoothly. Stir 1/3 of the egg whites into the cake batter to lighten it. Gently fold the remaining whites into the batter.
Divide evenly in the prepared pans. Bake for about 25-30 minutes or until the tester comes out clean. Cool on rack in pan and then invert to use.
To make the coconut pastry cream: Heat the coconut milk, sugar, salt and vanilla bean in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Once the cream is hot, remove the vanilla bean, scraping out any remaining seeds and returning them to the cream. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool.
Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. Split the two cakes in half with a knife and add 1/3 of the filling to the first cake layer. Spread it out to the edge and repeat with the other layers.
To make the Swiss Meringue: Whisk together the egg whites, sugar and salt in the bowl of your stand mixer. Rest the bowl over a pot of simmering water to form a double boiler. Scrape down the sides of the bowl so that all the sugar is off the sides of the bowl. Continue to stir the mixture until all the sugar is melted into the eggs and you no longer feel any graininess when rubbed between your fingers, about 3-5 minutes.
Place the bowl onto your mixer and whisk on high speed until the meringue is thick and glossy and the bowl is just warmer than room temperature, about 8 minutes. Using a spatula, spread a nice thick layer of the meringue over the cake, make sure you have at least a cup of meringue left. Don’t worry about how it looks, you will be making spikes over the surface in a minute.
Take a glob of the meringue in your hand and press it against the meringue on the cake (Zoë has a great photo tutorial of this part on her blog). Pull that glob away from the cake and it will break off in a wispy curl. The more of a glob you lay down as a foundation on the cake, the bigger your curls will be. This may take a few times to get the hang of it, but then you’ll be off and running. Once you have the cake fully set with curls you will need a torch to toast the meringue. Hold the blow torch a ways from the cake and touch the flame down between the curls. The curls will set fire and you need to blow them out as you go. The burnt tips are lovely contrast and add a wonderful flavor.
Cake mixed, baked, and sliced into four layers.
Coconut pastry cream cooling and then spread onto a cake layer.
Cooking my Swiss meringue and preparing the cake for frosting!