Food Network Magazine - (08)August 2020

JULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 113

COCONUT MIRROR GLAZE CAKE

ACTIVE: 2 hr 45 min l TOTAL: 6 hr 45 min l SERVES: 10 to 12

FOR THE CAKE

14 tablespoons unsalted butter, at room

temperature, plus more for the pans

2½ cups cake flour, plus more for the pans

¾ cup canned coconut milk, well shaken

½ cup water

1 teaspoon vanilla bean paste

½ teaspoon coconut extract

1 tablespoon baking powder

¾ teaspoon salt

1⅓ cups granulated sugar

4 large egg whites, at room temperature

4.Bake the cakes until the centers spring

back when gently pressed, 30 to 35 minutes.

Transfer to a rack and let cool 15 minutes in

the pans. Loosen the edges with a knife and

turn out the cakes onto the rack; remove the

parchment and let cool completely.

5.Meanwhile, make the frosting: Beat the

cream cheese, butter and salt in a large bowl

with a mixer on medium-high speed until

creamy, about 3 minutes. Reduce the speed

to low; beat in half of the confectioners’

sugar until combined. Beat in the remaining

confectioners’ sugar and the coconut extract.

Increase the speed to medium high and

beat until fluffy, about 3 minutes. Remove

1 cup frosting to a separate bowl; mix in the

shredded coconut.

6.Put one cake on an 8-inch cardboard

round. Spread the shredded coconut frosting

on top, then top with the second cake.

Spread a thin layer of the regular frosting

over the top and sides of the cake (some

crumbs are fine). Refrigerate 30 minutes,

then cover with the remaining frosting,

making it as smooth as possible. Refrigerate

overnight or freeze for 2 hours.

7.Make the mirror glaze: Sprinkle the gelatin

over ¼ cup water in a small bowl; stir and

set aside 5 minutes. Combine ¾ cup water,

the granulated sugar and condensed milk

in a saucepan. Bring to a simmer, stirring

to dissolve. Remove from the heat, add the

gelatin mixture and stir to dissolve.

8.Pour the hot gelatin mixture over the

white chocolate chips in a heatproof

bowl; let stand 5 minutes, then whisk

until melted. Strain through a fine-mesh

sieve. Divide between two small bowls;

tint one white and one blue. Let sit,

stirring occasionally, until thickened and a

thermometer registers 90 ̊.

9.Pour half of the white glaze into a medium

bowl, then pour one-third of the blue glaze

into the center (fig. A). Pour half of the

remaining white glaze into the center of the

blue to create a bull’s-eye (fig B). Set aside

the remaining glazes for touch-ups.

10.Position the cake (on the cardboard) on

a small upside-down bowl set on a rimmed

baking sheet. Starting along the outer edge,

slowly pour the glaze in circles around the

cake, working your way toward the center,

until the cake is covered, letting the excess

drip down the sides (fig. C). Touch up any

bare spots with the remaining glazes;

sprinkle with edible glitter (fig. D). Let stand

until the dripping stops, about 30 minutes.

Refrigerate until set, 1 to 3 hours.

A

B

C

D

FOR THE FROSTING
12 ounces cream cheese,
at room temperature
2 sticks unsalted butter,
at room temperature
% teaspoon salt
3 cups confectioners' sugar
% teaspoon coconut extract
% cup sweetened shredded coconut

FOR THE MIRROR GLAZE
2 %-ounce packets unflavored
gelatin powder
1 cup water
1% cups granulated sugar
% cup sweetened condensed milk
1 11 -ounce bag white chocolate chips
Bright white and sky blue gel food coloring
Edible glitter, for dusting

1. Make the cake: Preheat the oven to 350 ·.
   Butter the bottom and sides of two 9-inch
   round cake pans. line the bottoms with
   parchment paper and butter the parchment.
   Flour the pans and tap out the excess.
   2. M ix the coconut milk, water, vanilla
   bean paste and coconut extract in a liquid
   measuring cup. Whisk the flour, baking
   powder and salt in a medium bowl. Beat the
   butter and 1 cup granulated sugar in a large
   bowl with a mixer on medium-high speed
   until fluffy, 5 to 7 minutes. Reduce the speed
   to low; beat in the flour mixt ure in two
   batches, alternating with the coconut milk
   mixture. Increase the speed to medium high;
   beat unt il smooth, 30 seconds to 1 minute.


2. Beat the egg whites in a clean bowl with
   a mixer on medium-high speed until foamy.
   Gradually beat in the remaining ~ cup
   granulated sugar until stiff glossy peaks
   form, 5 minutes. Fold half the egg whites
   into the batter, th en fold in the rest. Divide
   t he batter between the prepared pans and
   smooth the tops, then tap the pans against
   t he counter to remove any air bubbles.