6 Layer Coconut Cranberry Cake with Meringue Frosting

143

104

By Chef Eddy Van Damme

Prep Time:

Bake/Cook Time:

25m - 27m

Yield:

1, 8 or 9-inch cake

Loaded with cranberries and packed with coconut flavor, this Coconut Cranberry Cake with Meringue Frosting is not only beautiful, but also tastes amazing. Soft and tender cake layers are sandwiched with an easy-to-prepare homemade cranberry fruit spread. The tartness of the cranberries is perfectly balanced with a heavenly meringue. A great made-from-scratch cake to enjoy during the holidays.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Cake

2 7/8 cups all-purpose flour*
1 tablespoon baking powder
1 1/2 sticks (3/4 cup) unsalted butter, very soft
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1 1/2 teaspoons coconut extract (or almond extract)
1/2 cup water, room temperature
1/2 cup milk, room temperature
6 large egg whites (no yolk traces)
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/8 teaspoon cream of tartar (optional)
1 1/2 cups coconut flakes

Cranberry Fruit Spread

1 bag (12 oz) frozen or fresh cranberries
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
1/2 cup orange juice

Meringue

6 large egg whites (no yolk traces)
1 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Pinch of salt

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Butter and flour three 8- or 9-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is recommended for easy removal of cake.)
Sift together flour and baking powder together and aside.
In a bowl large enough to hold all ingredients mix butter and first listed sugar until light and fluffy, this will take several minutes. If mixture looks heavy, warm bowl with a hair dryer while beating mixture. Add vanilla and coconut or almond extract.
Add one fifth of dry ingredients and once combined scrape bowl and paddle. Combine water and milk in a measuring cup. Add one fourth of liquid mixture and mix until combined. Continue by alternating one fifth of flour and one fourth of liquid. Scrape well in between and end with flour. Set aside.
In a clean bowl whip egg whites, sugar, and cream of tartar until medium peaks form (do not whip until stiff and dry).
Fold one third of whipped egg whites gently into batter.
Rewhip remaining egg whites until smooth and creamy again and add to above. Gently fold together.
Divide batter evenly into pans and place in oven for about 25 minutes or until center bounces back when lightly pressed with a finger.
While oven is still hot, scatter coconut on a cookie sheet and toast in the oven. Within minutes coconut will be golden, so do not walk far away from oven.
Rest cakes for 5 minutes and then turn upside down onto a plastic food film or parchment paper lined surface.
Prepare cranberry fruit spread by combining cranberries, sugar, and orange juice in a saucepan. (If decorating cake with cranberries, hold back 14 cranberries.)
Stir to a boil using a heat resistant spatula. The mixture will look very dry at first, do not be tempted to add additional juice. It will become juicy.
Once it reaches a boil, turn to simmer for about 3-4 minutes and remove from heat.
If you have an immersion (stick) blender, blend the mixture until super smooth right in the pan. Otherwise, carefully transfer to a blender and puree until smooth.
Bring the mixture back to a boil for 2 minutes and remove from heat. Set aside too cool.
Once cake layers are cooled, slice each cake layer horizontally in half, using a serrated knife or a cake slicer.
Place a cake round on a serving platter and spread with 1/5 of cold cranberry spread ensuring to stay 1/3 inch away from the edge. (This will prevent the spread from mixing with meringue when frosting the cake)
Cover with second cake layer and spread another 1/5 of cranberry spread on top. Repeat with all layers. Set aside.
To prepare meringue frosting, fill a medium-large saucepan with about an inch of water and bring to a boil. In a clean bowl, combine egg whites and sugar. Place bowl on simmering water and constantly whisk until egg white mixture reaches 145°F. (This will only take a few minutes.)
Remove from heat and whip egg whites to a stiff and fluffy meringue. Add vanilla and salt and whip another minute or so.
Frost cake with meringue and press toasted coconut on sides and surface of cake.
Place remaining meringue in a pastry bag fitted with a large star tip and pipe rosettes on surface.
If you are planning to decorate with frozen cranberries, do so right before serving the cake as the cranberries will leak juice once they are defrosted.