1 1/2 cups unbleached all-purpose f

1 1/2 cups unbleached all-purpose flour
1 1/2 cups cake flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup sweetened coconut flakes, finely chopped
1/2 cup shortening
1/4 cup (2 oz) unsalted butter at room temperature
1 1/2 cups sugar
3 extra large eggs, separated
2 cups whole milk
1/2 teaspoon coconut extract


8 oz cream cheese, softened
3 tablespoons whole milk
1 teaspoon coconut extract
6 1/2-7 cups confectioners' sugar
2/3 cup whole berry cranberry sauce, puréed
2 cups sweetened coconut flakes


Preheat the oven to 350º F. Line three 8-inch cake pans with parchment paper and spray with non-stick baking spray.


In a medium bowl sift together the flours, baking powder and salt. Add the chopped coconut and mix until combined.


In a bowl of a stand mixer fitted with the paddle attachment, beat the shortening and butter at medium speed until creamy. Add the sugar and egg yolks all at once and beat until incorporated, scraping down the sides as needed.


Combine the milk and coconut extract. Add 3/4 cup dry ingredients and 1/2 cup milk mixture alternately to the creamed mixture beginning and ending with the dry ingredients. Beat on low speed after each addition to incorporate.


In a clean medium sized bowl, beat the egg whites with a hand held mixer until stiff peaks form. Using a spatula, gently fold the egg whites into the coconut batter until no streaks remain.


Divide the batter evenly among the prepared pans. Smooth the tops and make a small well in the center of the batter to prevent the cake from doming as it rises.


Bake the pans on the center rack of the oven for 25-30 minutes. Remove the pans from the oven and cool in the pans for 10 minutes. Invert the cakes onto a wire rack. Remove the parchment paper and cool completely. Wrap the layers in plastic wrap and freeze for 1 hour and up to 48 hours.


When ready to assemble the cake, prepare the frosting. In a large bowl, beat the cream cheese on high for 1 minute using a hand held mixer, until very creamy. Reduce the speed to low and add the milk and coconut extract. Add the powdered sugar 2 cups at a time, beating well after each addition. Add the final 1/2-1 cup of sugar and beat for 2 minutes on high. The frosting should be stiff, but spreadable.


To assemble the cake, place a cake layer on the cake stand with squares of parchment or wax paper underneath to guard the cake plate. With a small offset spatula, spread 1/2 cup frosting1/4-inch from the edge of the cake layer. Make a dam by spreading more frosting toward the edge to hold the cranberry filling. Spread 1/3 cup of the cranberry filling inside the dam. Place the second layer on top and repeat the process. Place the top layer on and freeze for 1-2 hours. Cover the remaining frosting with plastic wrap.


Remove the cake from the freezer and re-beat the frosting. Use an offset spatula to spread a thin layer (crumb coat) over the entire cake. Evenly spread the remaining frosting on the top and sides of the cake. Use the 2 cups of coconut flakes to sprinkle on top and sides of the cake, gently pressing to adhere. Carefully remove paper guards. Serve chilled or at room temperature. Enjoy!


Note: At room temperature the cake has more crumb, so use a very sharp knife to cut slices. Either way, it tastes good!


Source: Cake and frosting adapted from Cuisine at Home issue No.20 May 2000; cranberry filling, The Galley Gourmet

結果 (中文) 1:

1 1/2 杯未漂白的面粉1 1/2 杯面粉4 茶匙发酵粉1/2 茶匙食盐1/2 杯甜椰子片，切碎1/2 杯缩短1/4 杯 (2 盎司) 无盐黄油室温1 1/2 杯糖3 个特大型鸡蛋分离2 杯全脂牛奶1/2 茶匙椰子提取物8 盎司奶油奶酪，软化3 汤匙全脂牛奶1 茶匙椰子提取物7 6 1/2 杯砂糖2/3 杯整个浆果小红莓酱饭量2 杯甜的椰子片预热烤箱至 350º F.线三 8 英寸蛋糕平底锅上烤盘纸和不粘烘焙喷喷雾。在一个碗里混合过筛的面粉，泡打粉和盐。添加切碎的椰子和混合搅拌。在一个碗里装有桨附件一台搅拌机，击败缩短和以中等速度直到奶油黄油。所有一次添加糖和蛋黄和打至完全混合，刮下来，根据需要。结合牛奶和椰子提取物。将 3/4 杯干配料和 1/2 杯牛奶混合物交替添加到奶油混合物开始和结束与干配料。每个加入合并后打到低速。在一个干净的中等大小的碗，蛋清用手持式搅拌机打至硬性发泡。用抹刀，轻轻地叠放蛋清椰子面糊直到没有条纹。把面糊均匀地在准备好的锅。光滑的上衣和使一个小井在面糊，防止蛋糕封口当它上升的中心。25-30 分钟烤锅上中心架的烤箱。删除盘从烤箱和酷盘中 10 分钟。反转到架子上的蛋糕。删除羊皮纸和完全冷却。包裹在塑料层包装和冷冻 1 小时，长达 48 小时。当准备组装蛋糕时，准备结霜。在一个大碗里，打 1 分钟使用手持式搅拌机，直到很奶油奶油芝士上高。降低的速度要低，添加牛奶和椰子提取物。糖粉 2 杯一次添加，搅拌好后再加。最后的 1/2-1 杯糖加上高 2 分钟击败。糖霜应该是僵硬，但涂抹。要装配的蛋糕，放到蛋糕层蛋糕架带正方形的羊皮纸或蜡纸下面守卫蛋糕盘。随着小偏移抹，传播 1/2 杯 frosting1/4-英寸从形成的滤饼层的边缘。通过传播更多结霜的边缘举行小红莓充填使大坝。传播蔓越莓灌装坝内 1/3 杯。在上面放第二层，重复此过程。放在最上面一层和冻结 1-2 个小时。覆盖，其余的结霜用塑料包装。删除从冰箱里的蛋糕和重新打霜。使用抹薄薄一层 (粉外套) 遍布整个蛋糕。均匀顶面和侧面的蛋糕上剩余的糖霜。用椰子片 2 杯洒上顶面和侧面的蛋糕，轻轻按压要坚持。小心取出纸警卫。冰鲜或在室温的发球。享受吧!注意: 在室温下蛋糕有更多的粉，所以使用非常锋利的刀切。无论哪种方式，它味道很好!资料来源: 蛋糕和糖霜改编自菜在家问题 20 号 2000 年 5 月;酸果蔓灌装，厨房美食

結果 (中文) 3:

1 1 / 2杯未漂白面粉
1 1 / 2杯面粉4茶匙发酵粉

1 / 2茶匙盐1 / 2杯
糖椰片，1 / 2杯切碎的
缩短
1 / 4杯（2盎司）无盐黄油室温
1 1 / 2 3杯糖
特大鸡蛋，分离
2杯全脂牛奶
1 / 2茶匙椰子提取物


8盎司奶油奶酪，软化
3汤匙全脂牛奶
1茶匙椰子提取物
6 1 / 2杯糖粉
2 / 3杯的整个蔓越莓酱，PURéED
2杯糖椰片


预热烤箱至350ºF线三寸蛋糕锅羊皮纸和喷涂不粘烘焙喷雾。


中碗筛面粉，发酵粉和盐。加入切碎的椰子，搅拌至混合。在一个装有桨装置的搅拌器的碗中，在中等转速上打上了缩短和黄油，直到奶油。加入糖和蛋黄一下子打到混合，刮了双方的需要。


将牛奶和椰子提取物。加入3 / 4杯干配料和1 / 2杯牛奶混合交替的奶油混合物开始和结束的干配料。每增加一个加上后的低转速的节拍。在一个干净的中等大小的碗中，用手打蛋器，用手搅拌，直到拘谨形成。用抹刀，轻轻把鸡蛋清放入椰子面糊直到没有条纹


保持。把均匀地分在准备好的平底锅中。光滑的顶部，做一个小的在面糊的中心，防止蛋糕拱起。


烤锅在中心架的烤箱25-30分钟。将锅从烤箱中取出，冷却10分钟。将蛋糕倒在电线架上。拆下羊皮纸和完全冷却。包层保鲜膜冷冻1小时和48小时。


当准备组装蛋糕，准备糖霜。在一个大碗里，用一只手拿着搅拌器，在高1分钟打一个奶油奶酪，直到很滑。降低速度低，加入牛奶和椰子提取物。再加一次2杯加糖，每次加入后都要打好。最后加1杯糖和2-1击败高2分钟。结霜应坚硬，但涂抹。


组装蛋糕，把蛋糕层蛋糕站在广场的羊皮纸或蜡纸下面看守蛋糕板。用小抹刀，将1 / 2杯frosting1英寸的蛋糕层的边缘。通过传播更多的结霜走向边缘将蔓越莓做坝。的1 / 3杯蔓越莓传播的内馅坝。把二层放在上面，然后重复这个过程。放置在一个2小时的顶部和冻结。剩下的糖霜覆盖保鲜膜。


把蛋糕从冰箱和重新打霜。使用抹刀铺薄薄的一层（糠层）在整个蛋糕。均匀剩下的糖霜在蛋糕的顶部和两侧。用2杯的椰子片撒在蛋糕的顶部，轻轻地按，坚持。小心地拆下纸张的守卫。冷冻或在室温下。享受！在室温下蛋糕有更多的面包屑，所以用一把锋利的刀切成片。无论哪种方式，它的味道不错！


来源：蛋糕和糖霜改编自厨房问题20号2000；蔓越莓，厨房美食