This cake was originally going to be posted as an Olympics themed “eat this while you’re watching the Olympics because it has snowball in the name” post but what do you know the Olympics is over. Was it shorter this year? In the blink of an eye it was here and now it’s gone.
I suppose the saying “Life passes by before you know it” is holding truth. The older you get the more time flies by. Also the more stressed you are.
I’m pretty sure I will need this cake to get me through midterms this week because, yeah. It’s stressful. Midterms, papers, presentations, not to mention all of the freelance writing I’ve been doing lately has been taking up my thoughts and sleep.
Am I complaining? Well, yes I guess a little. Would I change it? Nope. If I’m stressed then that’s great, I’d rather be stressed than bored. So I suppose it’s a good thing?
Now to talk about this cake, it is in pure form a snowball cake of awesome. Do you love coconut? Than you will love this cake. Do you love fluffy things that make your taste-buds sing? Than you will definitely love this cake. It is probably one of my top favorite cakes because it is everything I dream of. Creamy, coconutty, sweet, and it won’t leave you. It will stay with you. Probably somewhere between your thighs and hips but a little love never hurt anyone, right?
Coconut Snowball Cake
(Recipe adapted from The Kitchn )
For the coconut cake layers:
1 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs, separated
1 1/4 cups granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted and cooled
1/2 cup milk
2 teaspoons pure coconut extract
1 teaspoon pure vanilla extract
For the coconut mousse:
3 cups heavy cream
1/2 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
3/4 teaspoon pure coconut extract
3 cups shredded fresh coconut (from 2 coconuts)
Position a rack in the center of the oven and preheat the oven to 350°F. Grease and flour three 8-inch round cake pans. Line the pan bottoms with parchment paper rounds and set aside.
In a small bowl, whisk together the flour, baking powder, and salt to blend well.
In the bowl of an electric mixer set on medium speed, beat the egg yolks with 1 cup of the sugar until they are thick and pale yellow in color. Add the butter, milk, coconut extract and vanilla and beat to combine well. With the mixer set on low speed, gradually add the dry ingredients. Set aside.
In a clean dry bowl, using clean dry beaters, beat the egg whites on medium-high speed, until they hold soft peaks. Reduce the mixer speed to medium and gradually add the remaining 1/4 cup sugar, beating until the whites hold stiff peaks. Gently fold the egg whites into the batter, in two batches, to blend thoroughly.
Divide the batter equally in the prepared pans. Bake for 30 to 35 minutes, until the cakes begin to pull away from the pan sides and a wooden skewer inserted near the center of cake comes out clean. Set the pans on a wire rack and let cool for 10 minutes. Turn the cakes out and carefully peel away the parchment. Reinvert onto the wire rack and let cool completely.
Prepare the coconut whipped cream
In the bowl of an electric mixer, beat the cream and sugar on medium-high speed for 3 to 5 minutes, or until soft peaks are formed.
Add the vanilla and coconut extract and beat 1 minute longer. Fold in 1 cup of coconut. Chill for at least 1 hour.
With a serrated bread knife, trim the rounded top of each layer to create a flat surface.
Place one layer, cut side up, on a serving plate. Evenly spread 1 cup of the coconut mousse evenly on the top of the first layer. Gently place the second layer, cut side down, on top of the first layer. Spread 1 cup of coconut mousse on the top of the second layer and place the third cake layer on top, cut side down.
Spread the top and sides of the cake with the remaining coconut mousse. Carefully pat handfuls of the remaining 2 cups coconut around the sides and top of the cake. Refrigerate at least 1 hour before serving.