Coconut Cake with Ganache, Coconut and Candied Ginger
Cake.
1 box white cake mix
3 eggs
1 can (14 ounces) unsweetened, full fat coconut milk
1 teaspoon vanilla
1 teaspoon coconut extract
1/2 cup shaved natural coconut
Buttercream.
1 1/2 cups unsalted butter, room temperature
3 cups powdered sugar
1 tablespoon meringue powder
2 teaspoons coconut extract
3 tablespoons cream or whole milk
Ganache and Garnish.
4 ounces bittersweet chocolate, finely chopped
5 ounces heavy whipping cream
shaved natural coconut
crystallized/candied ginger, chopped
Cake.
Preheat the oven to 350. Grease three 6-inch pans and two 4-inch pans to make the cake pictured above (alternatively, you can make this recipe in three 8-inch pans for a standard sized 1-tier cake).
Whisk all the ingredients for the cake until well blended. Divide the batter between the pans and bake for about 15-17 minutes, until a toothpick comes out clean. Cool completely on wire racks; cover the pans loosely with clean kitchen towels while cooling.
Buttercream.
Beat the butter in the bowl of your stand mixer fitted with the whisk attachment for 1-2 minutes until smooth. With the mixer on low, add the powdered sugar and meringue powder until combined. Add the coconut extract and cream, then whip on medium high speed until very light and fluffy, about 5 minutes.
Fill, stack and frost the cakes with the buttercream, and refrigerate for 30 minutes.
Ganache.
Place the chopped chocolate in a bowl. Warm the cream over low heat, just until it simmers around the edges, then pour the hot cream over the chocolate. Let sit for 3 minutes, then stir with a spatula until smooth and shiny.
Spoon the ganache onto the the bottom tier, working around the cake, letting it run over the sides, then pour ganache on top.
Garnish the cake with the coconut and ginger, before the ganache sets.
Yields about 15-20 servings
Recipe and Design from Curly Girl Kitchen