Recipe courtesy of Victoria Maya
Show: Cake Wars
Coconut Chiffon Cake with Double-Berry Filling and Vanilla Buttercream
Total:
3 hr 25 min
Active:
45 min
Yield:
10 servings
Level:
Intermediate
Total:
3 hr 25 min
Active:
45 min
Yield:
10 servings
Level:
Intermediate

Ingredients

Cake:
Filling:
Buttercream:

Directions

Special equipment: two 8-inch round pans

For the cake: Preheat the oven to 350 degrees F.

Sift together the cake flour, baking powder, salt and 3/4 cup of the granulated sugar in a medium bowl. Whisk together the milk, vegetable oil, vanilla extract, coconut extract and 7 egg yolks in a large bowl until well combined. Add the dry ingredients to the wet ingredients and whisk until well combined and smooth. With an electric mixer, beat the 9 egg whites and the remaining 3/4 cup granulated sugar in another medium bowl until they reach stiff peaks. Fold the egg whites into the batter until combined and the batter is a uniform color.

Pour the batter into two ungreased 8-inch round pans. Bake until the top springs back when lightly pressed, 25 to 40 minutes. Remove the cakes from the pan and cool on a cooling rack for 1 to 2 hours.

For the filling: Combine the strawberries, raspberries, granulated sugar and lemon juice in a large saucepan over medium heat and bring to a simmer. Cook about 10 minutes. Add the cornstarch, whisking constantly to avoid lumps; cook, stirring, until thickened, 3 to 5 minutes. Cool completely. Transfer to a blender and puree.

For the buttercream: Cream the butter and shortening with an electric mixer until smooth. Beat in the confectioners' sugar until completely incorporated. Stir in the vanilla and 1 tablespoon heavy cream and beat until smooth. Add the remaining tablespoon heavy cream if needed to reach a spreadable consistency.

To assemble the cake: Once the cakes are cooled, level each with a bread knife or cake leveler. Using a pastry brush, generously apply double-berry filling to the top of one cake. Then combine 1/4 cup filling with 1 1/2 cups buttercream; mix thoroughly and spread this over the first filling layer. Place the second cake, leveled-side down, on top. Frost as desired with the remaining buttercream.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Categories:
More from:

Cake Wars

IDEAS YOU'LL LOVE

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Cupcakes

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Ina Garten

Crab Cake Sliders

Recipe courtesy of Food Network Kitchen

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Banana and Coconut Cream Pie with Graham Cracker Crust

Recipe courtesy of Nancy Fuller

Devil's Food Cake

Recipe courtesy of Alton Brown

Fresh Apple Cake

Recipe courtesy of Trisha Yearwood

Pound Cake

Recipe courtesy of Juan Carlos Cruz

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking