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CAKE -
2
cups cranberry juice
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1 1/2
cups dried cranberries
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2 2/3
cups all-purpose flour
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2 1/4
teaspoons baking powder
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1/4
teaspoon baking soda
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1/4
teaspoon salt
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3/4
cup unsalted butter, softened
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1 1/3
cups granulated sugar
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6
large egg whites
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1 1/2
teaspoons vanilla
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1/2
teaspoon coconut extract
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3/4
cup buttermilk
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FROSTING & TOPPING -
3/4
cup unsalted butter, softened
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1/3
cup unsweetened coconut milk (find with Asian foods)
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2
pounds powdered sugar
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1
teaspoon coconut extract
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1
cup chopped walnuts, toasted
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1 1/2
cups flaked coconut, toasted
1. Grease and flour three 9-inch round cake pans; set aside.
2. In a medium saucepan bring cranberry juice to boiling; add dried cranberries then return to boiling. Reduce heat and simmer for 1 minute. Remove from heat; cover and let stand at least 20 minutes. Drain.
3. Meanwhile, position two racks in center of oven. Preheat oven to 350 degrees F. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In a large mixing bowl, combine 3/4 cup butter and the granulated sugar; beat with electric mixer on medium speed until light and fluffy. With mixer on low speed, beat in the egg whites, vanilla, and 1/2 teaspoon coconut extract. On low speed and making three additions, beat the flour mixture into the sugar mixture, alternating with the buttermilk until combined. Evenly divide batter among the prepared pans*.
4. Bake cakes for 18 to 20 minutes, until a wooden pick inserted in center of each cake comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool cakes completely on wire racks.
5. For frosting, in a large mixing bowl beat 3/4 cup butter with electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in coconut milk and coconut extract. Gradually beat in remaining powdered sugar until fluffy (beat in milk, 1 teaspoon at a time, if frosting appears dry).
6. Place one cake layer on a cake plate. Spread with one-third of the frosting. Spread the cranberries on frosting. Place a second cake layer on cranberry filling. Spread with one-third of the frosting, then top with 2/3 cup of the walnuts and 1/2 cup of the coconut. Top with remaining layer. Spread with remaining frosting. Top with remaining coconut and walnuts.
- Tip *Place a bowl on a kitchen scale and zero out the scale. Weigh the batter in the bowl. Place a prepared cake pan on the scale and zero out the scale. Add one third of the batter by weight to the pan. Repeat with remaining pans and batter.
- Servings Per Recipe 16,
- Calories 608,
- Protein (gm) 6,
- Carbohydrate (gm) 88,
- Fat, total (gm) 28,
- Cholesterol (mg) 46,
- Saturated fat (gm) 16,
- Monosaturated fat (gm) 5,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 68,
- Vitamin A (IU) 534,
- Vitamin C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 174,
- Potassium (mg) 161,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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The icing was far too sweet for my taste and the three layers make is difficult to compile, but the overall concept was good and the cake was received well. I think that a if I try this cake again I may use a cream cheese icing instead and only two layers. The actual white cake was delicious though.
2/2/2012 11:09:55 AM Report AbuseThe cranberries and walnuts were definitely the highlight of the recipe and added a great flavor. I agree with others who said that the icing was TOO sweet, and i have an insatiable sweet tooth. Next time i will follow the same recipe, but use a different icing. But overall it was very tasty and a general crowd pleaser too. I took it to work for a christmas potluck and got many compliments, and there was not a single slice of cake left to bring back home so they must have been true!
12/31/2011 10:14:46 PM Report AbuseThis was the "main attraction" of our dessert table for Christmas dinner-what a disappointment! The cake was dense/heavy, dry and lacked flavor. I am truly sorry I wasted my time and money on this one, not to mention being embarrassed to serve it to my family and friends, although it did LOOK nice. Never again-I should have checked the comments on Epicurious mag from 1998 when they printed the recipe.
12/29/2011 12:43:02 PM Report AbuseMade the cake for Thanksgiving. Decided to photograph it in all its glory (looked even better than your cover). . Unanimous reaction: beautiful but way too sweet, serve the tiniest piece possible. Took the leftover cake to work on Monday and one woman swooned over the icing; it was what she wanted on her wedding cake 20 years ago and she's been searching for the "right" recipe since her wedding day disappointment. So, thanks for the beautiful work of art and a happy ending for a friend.
12/26/2011 12:21:57 PM Report AbuseMade this for Christmas and it was probably the worst cake I've ever made! It looked incredible everyone was so impressed...it looked just like the picture but the cake was so dry and tasteless that everyone was shocked. The frosting was way too sweet! It's a fairly expensive cake to make and very time consuming I would not recommend this recipe to anyone.
12/25/2011 11:39:50 PM Report Abuse