Recipe & Photo Credit: https://www.saveur.com/article/recipes/thomas-kellers-coconut-cake
For the Cake
- Unsalted butter, for greasing
- 2 cups flour
- 1 cup desiccated coconut
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 1⁄2 cups sugar
- 3 eggs, separated
- 1 1⁄4 cups mayonnaise
- 3⁄4 cup coconut milk
- 1⁄2 cup plus 1 tbsp. buttermilk
- 2 tsp. coconut extract
- 2 tsp. vanilla extract
For the Meringue
- 6 egg whites
- 1 2⁄3 cups sugar
- 3 cups sweetened shredded coconut
Make the cake: Heat oven to 325°. Grease three 9″ cake pans with butter and line with parchment paper; set aside. Whisk flour, desiccated coconut, baking powder, and salt in a bowl; set aside. Place sugar and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix until fluffy.
Add mayonnaise, coconut milk, buttermilk, coconut and vanilla extracts; mix until combined. With the motor running, slowly add dry ingredients until batter forms; transfer batter to a bowl and set aside. Clean stand mixer bowl and add egg whites; replace paddle with whisk attachment. Whip whites until soft peaks form; fold into cake batter.
Divide batter between prepared pans, smoothing tops with a rubber spatula; drop pans lightly on a counter to expel large air bubbles. Bake until a toothpick inserted in middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks and let cool.
Make the meringue: Using an electric hand mixer, beat egg whites in a bowl until medium-stiff peaks form, 5–7 minutes; set aside. Bring sugar and ¼ cup water to a boil in a 2-qt. sauce pan fitted with a candy thermometer; cook, without stirring, until temperature reaches 250°, 4–5 minutes.
With the mixer on low, slowly drizzle hot syrup into egg whites until combined. Increase speed to high; beat until meringue forms stiff peaks, about 3 minutes more.
Assemble the cake: Place one cake layer on a cake stand and spread 3 cups meringue over cake; sprinkle with ¼ cup coconut. Repeat with second layer. Place remaining layer on top; cover top and sides with remaining meringue and cover outside of cake with remaining coconut, pressing lightly to adhere. Chill cake 30 minutes to firm meringue; serve chilled or at room temperature.
Recipe and Photo by: Southern Living
- 1/4 cup regular oats
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon, divided
- 1/4 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup egg substitute
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups fat-free buttermilk
- 1 cup fresh blueberries
- Vegetable cooking spray
How to Make It
Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.
Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.
Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.