Yield: Yields one 9-inch cake
Servings: 10 to 14
Coconut cake makes me think of Christmas. The white-flocked cake looks so magnificent at the center of a holiday table that I can’t help but save this recipe for December festivities. Instead of filling the cake with custard or coconut buttercream, I prefer the brightly acidic flavor of passion fruit here. The tart perfumed buttercream pairs particularly well with the sweetness of the white chocolate.
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Make Ahead Tips
The passion fruit buttercream filling and the white chocolate buttercream frosting can both be covered and stored in the refrigerator for up to 2 weeks. Bring to room temperature before using, then aggressively whip. Put the buttercream in the bowl of the stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer) and beat on low speed. As the buttercream starts to break up, increase to medium. After about 1 minute, the buttercream will soften and separate. This may make you nervous, but just continue mixing, and within another minute or so, the buttercream will come back together and appear brand-new.
Excerpted from Sweet: Inspired Ingredients, Unforgettable Desserts by Valerie Gordon (Artisan Books). Copyright © 2013.
I give this cake 2 stars-and those only for appearance. The finished cake looks fantastic; unfortunately, its bland taste did not live up to its impressive presentation. Followed the recipe exactly, had no problems with any steps involved. Labor intensive and not inexpensive to make. No one could taste any chocolate ;cake itself was unremarkable. I've had boxed mixes that tasted better. A true disappointment for our Christmas finale. (as an aside, I am an experienced cook/baker; I owned and operated a successful restaurant for years. Not a novice at baking).I would not recommend this recipe.
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