The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [330]
1 fresh coconut
2 cups heavy cream
Assorted tropical fruits, such as pineapple, star fruit, mango, and pepino, for garnish
1. Heat the oven to 350°F. Generously butter a 9 × 13-inch glass baking pan. In an electric mixer fitted with the whisk attachment, combine the egg whites, baking soda, and salt, and beat on medium speed until soft peaks form, 2 to 3 minutes.
2. Add the yolks to the whites, beat until combined. With the mixer running slowly, add the sugar until combined. Remove the bowl from the mixer. Using a rubber spatula, fold in the butter.
3. Sift ¼ cup flour on top of the mixture, and fold in to combine. Repeat with the remaining flour, folding in ¼ cup at a time. Pour the batter into the prepared pan, and bake until golden and a cake tester inserted into the middle comes out clean, 20 to 25 minutes. Remove from the oven, and transfer to a wire rack.
4. About 5 minutes before the cake is done, whisk together the 3 milks, and set aside. As soon as the cake is removed from the oven, pour the milk mixture over the entire cake. The cake should absorb all the liquid within 3 to 5 minutes. Set the cake aside, and let stand until cool. Cover the cake well, and transfer to the refrigerator to chill, at least 5 hours or overnight.
5. Before serving, heat the oven to 450°F. Place the whole coconut in the oven, and bake for 20 minutes. Remove from the oven, and, using an awl or a screwdriver, pierce the 3 eyes of the coconut. Turn over, and drain the liquid. Using a hammer, break open the coconut. To remove the meat from the shell, insert a small spatula or grapefruit knife between the flesh and the shell to pry the meat out in large pieces. Using a vegetable peeler, shave off thin curls of coconut. Transfer the curls to a baking sheet, and let stand uncovered for 30 minutes. Place in the oven, and bake until the edges are golden, about 10 minutes. Remove from the oven, and set aside until cool. The curls can be stored in an airtight container for up to 5 days, or frozen for future use.
6. When ready to serve the cake, whip the cream to soft peaks. Slice cake into 12 servings, top with whipped cream, and serve with the fruits and toasted coconut curls.
coconut pecan cake
MAKES ONE 9-INCH LAYER CAKE
For Valentine’s Day, bake the layers in two 9-inch heart-shaped cake pans.
¾ cup (1½ sticks) unsalted butter, room temperature, plus more for the pans
2¼ cups all-purpose flour, plus more for the pans
1 cup firmly packed sweetened shredded coconut
¾ cup pecan halves (3 ounces), toasted
2 cups sugar
1 tablespoon baking powder
¾ teaspoon salt
¼ cup creamed coconut or unsalted butter
4 large eggs
1 tablespoon pure coconut extract
1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)
Coconut Cake Filling (recipe follows)
Milk Chocolate Ganache (recipe follows)
2 cups toasted shaved coconut, for garnish (optional)
1. Preheat the oven to 350°F. Butter two 9-inch round cake pans. Line the bottoms with parchment. Butter the parchment, and dust with flour; tap out excess, and set aside.
2. In a food processor, finely grind the coconut; transfer to a bowl. Finely grind the pecans with 2 tablespoons sugar, and set aside. Into a large bowl, sift together the flour, baking powder, and salt; stir in the ground coconut and pecans. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, creamed coconut, and remaining sugar on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs and coconut extract. Beat in the flour mixture in 3 batches, alternating with the coconut milk and starting and ending with flour.
4. Divide the batter between the prepared pans; smooth the tops. Bake until golden and a cake tester inserted in the centers comes out clean, about 35 minutes. If the tops begin to get too dark, cover loosely with foil. Let cool in the pans 30 minutes. Run a knife around the edges of the cakes; invert onto a wire rack. Reinvert; let cool completely.
5. Line 2 rimmed baking sheets with plastic