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White Bride's Cake with Coconut Milk
Preheat oven to 350° F. Sift together flour, baking powder and sugar. Add softened butter gradually, until it reaches a cornmeal texture. Slowly add coconut milk and beat until Smooth. In a separate bowl, mix together egg whites, vanilla, coconut extract and milk, then add to coconut milk and dry ingredient mixture. Pour batter into two 9” greased pans and wrap with soaked baking straps. Bake approx 30 min.
FOR THE LIME CURD: Combine in a double boiler over simmering water lime juice, rind, and sugar. When well mixed, cut in butter pieces. In a separate bowl, whisk together the eggs. Gradually add eggs to the butter and sugar mixture. Whisk constantly to combine smoothly. Continue stirring over heated water until the curd thickens enough to leave a path on the back of a spoon with your finger. Cool and refrigerate.
FOR THE FROSTING: Whisk together flour and sugar while scalding in the microwave the coconut milk and whole milk. Whisk dry and wet ingredients together in a pan and cook over medium high heat, stirring constantly, until mixture thickens and begins to bubble. Pour into a mixing bowl and cool. Once cooled, beat in softened butter and rum until smooth and fluffy.
FOR THE TOASTED COCONUT: Pour shaved coconut on a sheet pan, bake for approx. 10-15 minutes. Stir to prevent browning. Remove when golden and allow to cool.
TO ASSEMBLE: Fill the two cake layers with lime green curd and sweetened strawberries. Frost with coconut buttercream and coat with toasted Jansal Valley Shaved Coconut