Coconut Cake with Chocolate Sauce

"This cake is a bit of work but so good."
 
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Ready In:
1hr 20mins
Ingredients:
23
Serves:
10-12
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Butter a 9 inch springform pan.
  • In a small bowl, stir together the cake flour, sugar and baking powder.
  • In a bowl, whisk together the oil, whole eggs and ¼ cup of water and stir in the flour mixture into the oil mixture until the batter is smooth.
  • Beat the egg whites with the cream of tartar until they hold stiff peaks.
  • Stir ¼ of the whites into the batter to lighten and then fold in the remaining whites.
  • Pour batter into prepared pan and bake in the middle of the preheated oven for 20-30 minutes, or until a tester comes out clean.
  • Remove cake and let cool.
  • For pastry cream: Scald the milk with the vanilla bean.
  • Scrape the seeds into the milk and discard bean (or rinse it, let it dry and ‘plant’ it into a sealed jar of sugar. In time you’ll have sugar with a vanilla fragrance.) In a bowl, whisk together 1/3 cup of sugar, flour and egg yolks.
  • Whisk the hot milk into the yolk mixture, a little at a time, and whisk for 1 minute.
  • Pour into the pan and bring custard to the boil, whisking constantly, for 1-2 minutes, o until it is thickened.
  • Let cool, uncovered, and chill it, placing a piece of plastic wrap directly on the surface of the hot custard to prevent a skin from forming.
  • Beat the cream with the remaining 2 tblsps sugar until it holds stiff peaks.
  • Fold 1 cup of the whipped cream into the pastry cream, reserving remainder, and fold in 1 cup of coconut into the pastry cream as well.
  • Make chocolate sauce: Simmer the milk with the chocolate, stirring, until the chocolate is melted.
  • Add the cream, butter and sugar and simmer, stirring, until smooth and slightly thickened.
  • Keep sauce warm, covered.
  • Cut cake horizontally into 3 layers with a serrated knife.
  • Spread ½ of pastry cream on top of bottom layer and top with second layer.
  • Spread remaining pastry cream on top of second layer and top with third layer, cut side down.
  • Spread whipped cream on top and side of cake and sprinkle with coconut.
  • Serve with sauce.

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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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