I came home Friday night to re-make the coconut cake. I needed it complete and frosted for the final in class on Saturday. I started out by pre-measuring everything. Not a step I usually do on recipes I have made before like my cookies. However on new or difficult recipes I usually do but I had not done that on Thursday, hence the coconut caketastrophe. So in prepping to remake this cake I found that it wasn’t just the egg whites I left out. I also nearly doubled the butter and the coconut cream ??????? Whiskey Tango Foxtrot. So the cake actually only has one cup of butter not 1 3/4. Also only one cup of coconut cream, not one can. I also did not forget the egg whites, I whipped them into stiff but not dry peaks and folded them in.
Batter was still thick even after folding in the whipped egg whites but nothing like the night before. I put them in the oven and started cooking down some cherries to make a filling. I added in the rest of the coconut cream to thicken it up.
Once the cakes and filling were cooled I made some icing and assembled the cake. First putting a piping of icing around the first layer to help keep the cherries in and keep the red out of the icing on the sides of the cake. Then the filling and the next cake. More icing piped around and more cherries and then the top cake. Iced and put away to take to class on Saturday morning.
Now the clean up including the icing on the digital camera.
