How To make GLUTEN FREE COCONUT CAKE DELUXE - Day 16,716

Gluten Free Coconut Cake Deluxe



#Coconut #Cake #GlutenFree #LayerCake #Eudaemonius #EudaemoniusMarkii #Baking #Recipe 

Gluten Free Coconut Cake Deluxe

2 Cups (250g) All-Purpose Gluten-Free Flour

1 Cup (120g) Coconut Flour

2 Cups (400g) Sugar, white

1/2 Pound (2 sticks) (225g) Butter, softened

2 Cans (14Oz) (400ml) Coconut Milk

5 Large Eggs, separated

3 Teaspoons (12g) Baking Powder

1 Teaspoon (6g) Salt

1 Teaspoon (2g) Guar Gum

1 Teaspoon (3.5g) Cream Of Tartar

3 Ounces Shredded Coconut, toasted

Method:

Preheat oven to 350°F (180°C) degrees. Cut parchment for the bottoms of 3 each, 8" or 9" (20-22cm) round cake pans. Place a dab of butter in the center of each pan to hold the paper down.  Butter the sides of the pans.

Preheat your oven to 350°F (180°C). Into one large bowl, separate the egg whites. Keep the egg yolks in a separate container to be used later. With your stand mixer, begin to mix the egg whites.  Add the cream of tartar and continue mixing. Once the mixture begins to form peaks, slowly add in a 1/2 cup of sugar as you continue to mix. Check to ensure that the mixture has firm, shiny peaks.  Set this to the side. Place egg white in a separate bowl and return bowl to the mixer. To the Mixing bowl, add the remaining ingredients but only one can of the coconut milk, then beat until smooth. Add the egg yolks one my one mixing between each well.   By hand, slowly add the egg white mixture to the batter and fold in. Continue until both mixtures are well incorporated.  Be careful not to beat too much or the cake will be deflated.

Divide the batter between the 3 pans evenly and bake for about 30 minutes or until toothpick inserted in centers comes out clean. Remove from the oven and run a knife around the cake edges to loosen.  Cool in cakes for 15 minutes in the pans, the invert onto a cooling rack.  Remove the parchment paper and allow cakes to come to room temperature.  Bake in the preheated 350◦ F oven for about 30 minutes or until a knife inserted in the center comes out clean.

While the cakes are still warm, but not hot, poke with a tooth pick about 50x on the top of each cake.  Pour coconut milk over each cake and brush over evenly.  Allow cakes to come to room temperature, then put in the refrigerator for 1/2 hour.  While they are chilling, make the frosting.

Pandan Butter Cream Frosting

3 Cups (330g) Confectioners' Sugar

1/2 Pound (2 sticks) (225g) Butter, softened

1-1/2 Teaspoon (7ml) Pandan Flavoring

1 to 2 Tablespoons (20-30ml) Whipping Cream

4 Ounces (120ml) Raspberry Jam

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add pandan flavoring and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. 

Assembly

Smear the tops of two layers of cake with a thin layer of jam.  In a small bowl add the remainder of the jam and about 1/3 of the icing and mix well.  Place one jammed came layer on your serving dish and put half of the jammed icing on the top.  Set the second jam smeared layer on top and use the remaining jam flavored icing on it.  Place the third cake layer on and then frost the whole cake with the remaining white frosting.  Chilling the layers before icing the whole cake can be helpful in warm weather.  After the cake is iced, press toasted coconut onto the sides of the cake, and sprinkle a small amount on top.  Serves 14-18.