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Alex Hitz Makes Dorothy's Coconut Cake
Serves 16


























Coconut Cake Ingredients:
  • 6 tablespoons cold salted butter, plus more for pans
  • 2 ¼ cups sugar
  • 1 ½ tbsps vanilla extract
  • 1 stick salted butter, melted
  • 5 egg yolks
  • 3 whole eggs
  • 2 ½ cups cake flour, plus more for pans
  • 1 tbsp salt
  • 1 tbsp baking powder 
  • ½ cup buttermilk
  • ¾ cup heavy cream

Glaze Ingredients:
  • ½ cup coconut milk
  • 2 tbsps powdered sugar

Directions for Coconut Cake: 
  1. Preheat the oven to 325° F. Butter and flour three 9" round cake pans, put a parchment round in the bottom of each pan, and butter and flour the rounds.

  2. On medium speed, beat the cold butter in the bowl of an electric stand mixer fitted with the paddle attachment until it is very light for about 5 minutes. Continue beating while gradually adding the sugar, scraping down the sides of the bowl as necessary.

  3. Add the vanilla and beat for 5 more minutes, scraping down the sides of the bowl again. The mixture will be very coarse and grainy. Turn the mixer to the lowest speed, add the melted butter, egg yolks, and whole eggs and then turn off the mixer.

  4. In a large bowl, sift together the flour, salt, and baking powder.

  5. In another bowl, mix together the buttermilk and cream.

  6. With the mixer on the lowest speed, add half the flour and then half the buttermilk mixture. Then add the remaining flour mixture and the remaining buttermilk mixture, scraping down the sides of the bowl as necessary. Do not over mix or the cake will be tough.

  7. Pour the batter evenly into the prepared pans, tapping each pan on a sturdy surface to release air bubbles, if there are any, and bake for 25 to 30 minutes until a toothpick or knife comes out clean.

  8. Cool the cake for 10 minutes then run the dull edge of a knife around their perimeters and invert them onto a cold baking sheet or rack. Note: These cakes may be frozen for up to 3 months at this point.

  9. When you are ready to ice the cake, slice each layer in half horizontally so that you have 6 layers.

  10. To make the glaze, whisk together the powdered sugar and coconut milk in a small bowl. Pierce each cake layer with a fork in several places and then spoon or brush the glaze over them before icing them.

  11. Make sure all the layers are completely cool before icing.


Coconut Icing Ingredients:

Enough for one six-layer 9-inch cake

  • 1 ½ cups fresh or dried coconut, shredded and toasted
  • 18 oz. cream cheese, room temperature
  • 18 tbsps salted butter, room temperature
  • 3 tbsps vanilla extract 
  • 7 ½ cups powdered sugar
  • 2 ¼ tsps salt

Directions for Coconut Icing:
  1. Preheat the oven to 350° F.

  2. Spread the fresh or dried coconut on a metal baking sheet and toast for about 5 to 7 minutes, until it is brown. Remove from the oven and reserve.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and vanilla extract, and beat the mixture on medium speed for about 5 minutes until it is light and fluffy.

  4. In a large mixing bowl, combine the powdered sugar and salt and add it to the cream cheese mixture, one cup at a time, beating it until it is smooth after each addition. Turn the mixer to the lowest speed, add the coconut milk, and stir in the sweetened flaked coconut.

  5. Arrange the cooled layers, one by one, on a cake stand, icing each layer as you assemble, using approximately one cup of icing per layer, and then top with the toasted coconut.

  6. Once cooled, slice each of the three cake rounds in half horizontally to end up with six layers. 



For more with "My Beverly Hills Kitchen" author Alex Hitz, check out mybeverlyhillskitchen.com.


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