Gottlieb’s Coconut Cake

Coconut Cake 2.jpg

1 ea 10” Pound Cake, Split into 3 layers (recipe below) • 1 Batch Coconut Pastry Cream (recipe below)

American Butter Cream

  • 1.5 Cups Toasted, Unsweetened Coconut Flake

  • Maraschino Cherry, for garnish

  • Fill the middle 2 layers of the pound cake with equal amounts of coconut pastry cream.

  • Place the final layer on the top.

  • Refrigerate for 20 minutes.

  • Ice with buttercream.

  • Encrust the sides with coconut.

  • Garnish with cherry.

  • Serve.

 

Pound Cake

  • 1 cup Butter

  • 2 cups Sugar

  • 4 Eggs

  • 2 1/3 cups + 1 tsp Flour (sifted before measuring)

  • . tsp Salt

  • 1 . tsp Baking powder

  • 1 cup Milk

  • 1 . tsp Vanilla

Cream butter and sugar. Add eggs and beat until fluffy. Slow mixer to the lowest speed. Add milk and vanilla. Add flour, baking powder, salt.At a medium speed beat until blended and smooth. Line, Grease and Fill a 10” cake pan. Bake at 350 F for 30-35 minutes.

 

Coconut Pastry Cream

  • 1/2 cup sugar

  • 1/4 cup cornstarch

  • 2 cups half-and-half

  • 4 egg yolks

  • 3 tablespoons butter

  • 1 cup sweetened flaked coconut

  • 1 teaspoons vanilla extract

 

Garnish: toasted coconut

  • Combine 1/2 cup sugar and cornstarch in a heavy saucepan.

  • Whisk together half-and-half and egg yolks.

  • Gradually whisk egg mixture into sugar mixture;

  • bring to a boil over medium heat, whisking constantly.

  • Boil 1 minute; remove from heat.

  • Stir in butter, 1 cup coconut, and 1 teaspoon vanilla.

  • Cover with plastic wrap on the surface of the pastry cream to prevent skin from forming.


 

Bert Wood