Coconut Cake with Berry Compote
Coconut Cake- makes 2 8″ cakes
- 2 3/4cups all purpose flour
- 1 1/2cups granulated sugar
- 1cup unsalted butter room temperature
- 4egg whites room temperature
- 2eggs whole room temperature
- 1cup coconut cream- using the milk only reserve the cream for the frosting
- 2 1/2tsp baking powder
- 1/2tsp kosher salt
- 2tsp coconut emulsion Optional- for a more intense coconut flavor
- 1tsp vanilla extract
Marion Blackberry Compote
- 1bag Stahlbush Farms Frozen Marion Blackberry about 1 cup or 10 oz
- 1 1/2tablespoons agave, honey, or maple syrup
- 1 1/2tablespoons water
- Juice of half a lemon
Coconut Swiss Merengue Buttercream
- 3egg whites
- 1cup granulated sugar
- 1cup unsalted butter room temperature, cut into pieces
- 3tbl coconut cream
- Preheat the oven to 350°F degrees. Line 2 8” cake pans with parchment rounds, spray with oil and lightly dust with flour. Set aside
- In a medium bowl, combine the all-purpose flour, baking powder, salt and whisk to combine. Set aside.
- In a stand mixer fitted with a paddle attachment, combine butter and sugar and beat on medium speed for 3-5 minutes or until light and fluffy.
- Add eggs one at a time, mixing until each egg is incorporated before adding the next egg. Add the red food coloring and beat until combined. Add the coconut emulsion and mix until fully incorporated.
- With the mixer on medium-low speed, alternate adding the dry ingredients and coconut milk; beginning and ending with the dry ingredients. Be careful to not over mix the batter. Stop the mixer when a few ribbons of flour are visible.
- Evenly distribute the cake batter into each prepared cake pan and bake for 35 minutes. Check cakes by inserting a toothpick in the center. If it comes out clean or with a few crumbs- cakes are done! *Each oven varies and baking times may differ by 5-10 minutes. Check cake for doneness at 30 minutes.
- Place on a cooling rack for 10 minutes in the pan before turning the cake pan upside down to release the cake to completely cool.
- Prepare the Marion Blackberry Compote and Frosting.
Marion Blackberry Compote
- Combine bag of frozen marion blackberries, sugar, water, lemon in a saucepan and cook on medium-low to medium heat for 15 minutes and up to 30 minutes. Mixture will slightly bubble, stir occasionally. When the fruit is to your desired sweetness and is glossy, its done. Compote will thicken as it cools.
- Place egg whites and sugar into the bowl of a stand mixer, whisk to combine.
- Cut butter into small pieces. Set aside
- Place bowl over a pot of simmering water and stir constantly with a whisk until the mixture the sugar granules have dissolved or mixture reads 160F on a candy thermometer (approx. 5 mins)
- Place mixing bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled and the bowl is no longer warm to the touch. Approx. 8-10 minutes.
- Slowly add butter pieces and mix until combined. Add coconut cream or coconut emulsion and mix until fully incorporated.
- If any of the cake layers are domed on top, use a serrated knife to cut off the top to even the cake layers before stacking.
- Using an 8″ or 10″ cake board, add a small amount of frosting to act as glue for the first cake layer to stick to the board. Add one layer of cake. May also frost directly on a cake stand, if eating the cake the same day.
- Add a thick border of frosting on the outer edge of the cake. Add a thin layer of coconut frosting followed by the berry compote filling. Evenly spread across the cake. Add the second layer of cake. For the final cake layer, turn topside down.
- Apply a thin layer of frosting around the entire cake. This is the crumb coat and does not need to look perfect. Place in the freezer for 10 minutes. This will set the frosting and lock in the crumbs so they do not show up on the final frosting.
- Once the cake has chilled, add another layer of frosting and decorate with toasted coconut flakes.