Tender toasted coconut almond cake layers, blackberry filling, coconut buttercream, and an ombre toasted coconut layer on the outside.
Course Dessert
Ingredients
Toasted Coconut Cake
4egg whites room temperature
3/4cup buttermilk room temperature
2/3cup sour creamroom temperature
1/3cup vegetable oil
1 teaspoonvanilla
1/2teaspoonalmond extract
1 teaspooncoconut emulsion
1/2 cupshredded coconut, toasted
1box white cake mixDuncan Hines is what I always use. But Betty Crocker, Pillsbury, etc, should be similar.
Blackberry Filling
6ozfresh blackberries
1/2cupsugar
1Tablespoonlemon juice
1 teaspoon cornstarch
2 Tablespoonswater
Coconut Almond Buttercream
1 1/2 cupunsalted butter sit out at room temp for 10 minutes
1pinch salt
1 Tablespoonvanilla
1Tablespooncoconut emulsion
1/2 teaspoonalmond extract
1/4cup heavy creamadd more if needed to thin consistency
6-8cups sifted powdered sugar
Ombre Toasted Coconut (see directions in recipe post)
Instructions
Toasted Coconut Cake
Preheat oven to 325 degrees convect bake, or 350 traditional bake. Prep cake rounds (either three 6" cake pans, two 8" cake pans, or 24 cupcakes) with a swipe of shortening and dust of flour. Set aside.
In a large bowl with a whisk (no need for a stand mixer for this step), whisk together all the ingredients except for the cake mix until thoroughly combined. Sift in the cake mix and gently fold in the dry ingredients into the wet. Don't overmix! Split batter between prepared cake pans or cupcakes and bake for 25-27 minutes for cakes, and 12 minutes for cupcakes. Remove from the oven, let cool for 3 minutes, then remove from cake pan to cool on a wire rack. Carefully slice cake rounds in half to create more cake rounds (as shown in photo). Wrap in plastic wrap twice and freeze for easier stacking/assembly.
Blackberry Filling
In a small saucepan, stir together the blackberries, sugar, and lemon juice over medium high heat until blackberries have reduced into a sauce and are beginning to thicken, about 5-10 minutes. Strain if desired, or use an immersion blender to puree, then add back onto the heat for the slurry.
Create the slurry on the side in a small cup with the cornstarch and water until all the cornstarch is incorporated. Add to the blackberry sauce mixture and stir until it thickens. Add to a container with a tight fitting lid and let sit overnight to set up & thicken.
Coconut Buttercream
In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy.
Add in the salt, extracts & emulsions, and heavy cream and whip up to combine.
Slowly add in the powdered sugar, about a half cup at a time, until you've reached your desired consistency. Add in more heavy cream if needed.
Turn the mixer up to high speed for about 2 minutes to thicken and lighten buttercream.
Assembly
Stack each cake layer, adding on layer of buttercream and a dam around the rim to keep the filling inside, crumb coat, then freeze for 5 minutes.
Add on final layer of buttercream, then layer on the ombre toasted coconut (directions for the ombre toasted coconut in post) with the darker toasted coconut on the bottom and lighter on top.