Thomas Keller’s Coconut Cake | Saveur
Thick Italian meringue is sandwiched between moist layers of cake, which is topped off with sweetened shredded coconut in this recipe from chef Thomas Keller.
Ingredients
- Unsalted butter, for greasing
- 2 cups flour
- 1 cup desiccated coconut
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 1 <sup>1</sup>⁄<sub>2</sub> cups sugar
- 3 eggs, separated
- 1 <sup>1</sup>⁄<sub>4</sub> cups mayonnaise
- <sup>3</sup>⁄<sub>4</sub> cup coconut milk
- <sup>1</sup>⁄<sub>2</sub> cup plus 1 tbsp. buttermilk
- 2 tsp. coconut extract
- 2 tsp. vanilla extract
- 6 egg whites
- 1 <sup>2</sup>⁄<sub>3</sub> cups sugar
- 3 cups sweetened shredded coconut
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