Coconut Layer Cake

Name: Coconut Layer Cake
Yield: Serves 10 to 12 (Makes three 8-inch layers or two 9-inch layers)
Ingredients: 1 , large egg plus 5 large egg whites; 3/4 cup Coco Lopez, cream of coconut; 1/4 cup, water; 1 teaspoon, vanilla extract; 1 teaspoon, coconut extract; 2 1/4 cups, cake flour (9 ounces/255 grams), sifted; 1 cup, granulated sugar; 1 tablespoon, baking powder; 3/4 teaspoon, table salt; 12 tablespoons, unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool; 2 cups packed, sweetened shredded coconut (about 8 ounces/227 grams); 4 , large egg whites; 1 cup, granulated sugar; Pinch, table salt; 1 pound (454 grams), unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool; 1/4 cup Coco Lopez, cream of coconut; 1 teaspoon, coconut extract; 1 teaspoon, vanilla extract

Desserts or Baked Goods
Cakes

By Dawn Yanagihara ･ Appears in Cook's Illustrated March/April 2001, America's Test Kitchen TV

A triumvirate of coconut products puts maximum coconut flavor in this classic, tender cake.

SERVES 10 to 12 (Makes three 8-inch layers or two 9-inch layers)

TIME 2 hours, plus 20 minutes cooling

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