Happy Birthday White Coconut and Cranberry Curd Cake (With Lime Marshmallow Frosting)

18 Dec

It’s true. It was my birthday the other day. No big deal.

Unfortunately, what’s also true, is that I am not ashamed to admit I like to make a big deal about my own birthday. Why? Because I don’t know about you, but I like celebrating the fact that I am alive. I like being able to look back on another year of my life and think about all the wonderful (and horrendous) things that happened. And… well.. shoot…who doesn’t like to feel like the centre of attention once and a while?

I made my own birthday cake. If you want something done right you’ve got to do it yourself…right?

How else was I going to get exactly what I wanted or what I was craving?

Pfff. Exactly.

So I made this cake. It sounded pretty stellar in my head…but….let me tell you about it:

White cake. Cranberry curd with just the right amount of tartness in between the layers. The outside? Lime “marshmallow” frosting and toasted coconut.

Yep. I went there. And I’d do it again too! Buuuut….next time….I’ll make it less shameful. Trust me to shame-ify my own birthday cake. This cake was delicious. But it was a nightmare.

The curd was not a good idea. Too loose. I had to add gelatin.

The marshmallow frosting was supposed to be whipped to stiff peaks. My bad….

It was too loose. It started to ooze down the sides. It was pretty melty.

The cake layers? Not straight. It looked a little pathetic….ok terrible. But gosh darn it, the taste was spectacular.

So other than the fact that I made some boo boos, this cake was amazing and I do not regret a minute of it.

Does that not make you want to spoil yourself on YOUR birthday? That’s what I thought. Maybe next time your birthday rolls around you will shower yourself with cake and goodies that make you happy. You deserve it!

White Cake 

from Martha Stewart

1 cup plus 2 tablespoons unsalted butter, room temperature
4 1/2 cups cake flour
1 1/2 cups whole milk (I used coconut milk)
9 large egg whites, lightly beaten
1 tablespoon pure vanilla extract
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/4 cups sugar
Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
Beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
Marshmallow Frosting
from here
4 egg whites
1 1/2 cups sugar
1/2 cup light corn syrup
pinch of salt
2 t vanilla
Using a large heat-proof bowl, mix the egg whites, sugar, corn syrup and salt until combined. Set over a pot of simmering water  (double boiler style) and whisk until the sugar is dissolved and the mixture is hot, about 3 minutes. (Be careful not to heat too long since egg whites will cook.) Remove from heat and beat 5-7 minutes, or until frosting is cool and stiff peaks form. Beat in vanilla.
Cranberry Curd
from here
1/2 pound fresh cranberries (a little over 2 cups)
1/2 cup water
3 egg yolks
1 whole egg
3/4 cup sugar
4 tablespoons unsalted butter, cut into small cubesIn a small saucepan, combine the cranberries and water, cover, and place over medium heat. Cook until the cranberries pop and the liquid bubbles. Pass the cranberries through a strainer, pressing well with a spoon. Be sure to scrape all the lovely red puree on the underside of the strainer into the bowl to use. Pour the cranberry puree back into the saucepan and set aside. Let it cool a tad.Whisk together the egg yolks and egg until combined. While whisking, pour in sugar and whisk until a light yellow color. Add the egg mixture to the cranberry puree in the sauce pan, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour.


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