Southern Coconut Cake with Silk Meringue Buttercream (page 23)
Southern 08 Coconut Cake (page 23) – last take
the ultimate test for keeping qualities for ROSE’S heavenly CAKES: Southern Coconut Cake (page 23): let me tell you that i think this is the ULTIMATE test for a cake to label it as moist, keepable, or what not. 1- i baked the recipe as written on the book. 2- after the cake was completed [...]
Southern 07 Coconut Cake (page 23) – i call it coconut curd
ROSE’S heavenly CAKES: Southern Coconut Cake (page 23) is perfect. its coconut silk meringue buttercream is also perfect! i no longer make “true” silk meringue buttercream, instead, i make the creme anglaise component, and add it to mousseline buttercream. it works! this is a photo taken by Woody Wolston of a recipe i am writing [...]
Southern 06 Coconut Cake (page 23) – new take
ROSE’S heavenly CAKES: Southern Coconut Cake (page 23) is perfect. but in an effort to invent new takes, i am borrowing my favorite yellow cake recipe and converting it into a coconut cake. my favorite yellow cake recipe is the Butter Cream Cake from this book. replace the cream with coconut milk and the yolks [...]
Southern 05 Coconut Cake (page 23) – the slice
ROSE’S heavenly CAKES: Southern Coconut Cake (page 23), the slice:
Southern 04 Coconut Cake (page 23) – decononstructed
this is hector’s take on ROSE’S heavenly CAKES: Southern Coconut Cake (page 23) , styled as a miniature 3-tier cake, then dismantled as individual cakes. the white pieces on the cake aren’t feathers; these are fresh coconut shavings. also, i m using dark rum and french coconut arome on the buttercream, instead of cocoribe.
Southern 03 Coconut Cake with Silk Meringue Buttercream (page 23) – miniature 3-tier cake
hector’s take on ROSE’S heavenly CAKES: Southern Coconut Cake (page 23) is styled as a miniature 3-tier cake. to do this, use a recipe calling for two 9″ cake pans. bake one 9″ cake pan with half the batter, and bake two 6″ cake pans with the other half. two 6″ cake pans is almost [...]
Southern 02 Coconut Cake with Silk Meringue Buttercream (page 23) – the fresh coconut
hector’s take on ROSE’S heavenly CAKES: Southern Coconut Cake with Silk Meringue Buttercream (page 23) uses fresh coconut flakes as topping. page 458 of this book tells you how to process a fresh coconut. it is easier than you think. finding a fresh coconut is seasonal, but you need to know that whole coconut freezes [...]
Southern 01 Coconut Cake with Silk Meringue Buttercream (page 23) – progress
hector’s take on ROSE’S heavenly CAKES: Southern Coconut Cake with Silk Meringue Buttercream (page 23) is: 1- baked on one 9″ pan and two 6″ pans. 2- using my new half sheet countertop oven. i use convection to preheat the oven and for the first 15 minutes of baking to quickly bring up close to [...]
