Monday, April 18, 2011
Southern (Manhattan) Coconut Cake
Southern (Manhattan) Coconut Cake is one spectacular cake. The crumb is light and delicate. The coconut custard Italian meringue buttercream is basically butter spun into a cloud. Since both my husband and son detest the texture of coconut, I left it out and added more coconut extract. For the rest of us coconut lovers, I toasted some and sprinkled over slices. Instead of frosting the sides of my petal shaped cake, it was easier to slice the cakes in half and slather frosting between the four layers. So far, everyone likes it very much. I don't much trust myself around this thing. It's so deceptively light. Cut into slices and tucked into the freezer, it does quite well when thawed.