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Coconut Cake


Chiffon cake layered with an Italian buttercream, 
topped with toasted coconut and finished with a vanilla creme anglaise.

COCONUT CAKE
Brennan's Steakhouse Recipe

Cake:
9 ounces all purpose flour
8 ounces granulated sugar
1/4 ounce kosher salt
1/2 ounce baking powder
1/4 ounce vanilla extract
7 1/2 ounces whole milk
5 ounces large egg yolks (about 10 eggs)
5 ounces vegetable oil

Meringue:
10 ounces large egg whites (about 10 eggs)
5 ounces sugar

Preheat oven to 350 degrees. Spray the bottom and sides of a 9 inch round cake pan with cooking spray. Place a 9 inch round piece of parchment over the bottom for easy removal. Mix flour, granulated sugar, Kosher salt and baking powder in a medium bowl. In a separate bowl, mix vanilla extract, milk, egg yolks, and oil. In a clean, dry mixing bowl with whip attachment, whip the egg whites and sugar until soft peaks form to make the meringue. Add the liquid ingredients into the dry ingredients and stir until thoroughly blended. Fold meringue gently into the batter. Place cake batter into pan. Bake for 1 1/2 hours. Do not open the oven during the first 30 minutes of baking. Once cake is fully cooled, then cut the cake into the desired amount of layers to prepare it for icing.

Italian Buttercream Icing:
1 ounce light corn syrup
1 pound granulated sugar
1/2 cup water
12 ounces unsalted Butter, room temperature
2 gelatin sheets•
8 ounce large egg whites (about 8 eggs)
4 cups coconut flakes, toasted

In a mixing bowl with a whip attachment, whip the butter until soft and pale yellow. Bloom gelatin sheets in cold water just until the sheets lose shape. Remove gelatin sheets from the cold water and squeeze out the excess water. Mix 1/2 ounce of hot water with the gelatin sheets to melt. Add the gelatin mixture to the whipped butter and whip until the gelatin is incorporated. Reserve the softened butter for later use. Clean and dry the mixing bowl. Separate eggs, and place the whites into the clean, dry mixing bowl with a whip attachment. Bring corn syrup, sugar, and water to a boil. Using a candy thermometer, cook mixture to 235 degrees. When the sugar mixture reaches 235 degrees, turn your mixer on medium high speed until whites are frothy and begin to form a meringue. When the thermometer reads 240 degrees, take the mixture off the stove and add the sugar in a slow drizzle to the whites and continue to whip until completely cooled. To help the cooling process, place an ice bath under the mixing bowl. Fold the softened butter into the meringue.

Preheat oven to 300 degrees. Toast coconut for 15 minutes or until golden brown. Reserve for later use.

Cake Mop:
1 6 oz. can cream of coconut
1 cup heavy cream

Mix cream of coconut and heavy cream in a bowl and reserve for later use. The cake mop helps to keep the cake moist and fresh.


To Assemble: Place one layer of the cake on a cake stand. Using a pastry brush, spread a little of the cake mop over the layer, then cover the layer in icing and toasted coconut. Continue this process until all the layers are used and the cake is complete. The cake will have to sit in the refrigerator for 1 hour before cutting.

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