Gottlieb’s Coconut Cake
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.