Unbelievable Coconut Creme Cake...HELP

I recently visited Sweetsantafe.com and had the most incredible
coconut creme cake with barvaian creme … they do not ship
these cakes, so I am in search of a clone… HELP

I don’t think you’ll find their recipe too easily - but if you want to try to tweak something close:

Southern Coconut Cake

Makes an 8-inch triple layer cake

For the cake:
5 large egg whites
1/2 cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour*
2 1/3 cups sugar
4 1/2 teaspoons of baking powder
1/2 teaspoon of salt
2 sticks of unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 1/2 cups of sweetened flaked coconut for garnishing cake

.
Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round
cake pans. Line the bottom of each pan with a parchment circle and butter
the circle.

Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and
the vanilla and whisk to mix thoroughly; set aside.

In a large mixer bowl, combine the flour, sugar, baking powder, and salt.
With the mixer on low, beat dry ingredients well in order to break up any
lumps. Add the butter and coconut milk on low speed and beat just to
combine. Raise the speed to medium and beat until light and fluffy about 2
minutes.

Add the egg white mixture in 2 or 3 additions, scraping the sides of the
bowl after each addition. Divide the batter among the pans.

Bake for 30 minutes or until a cake taster inserted in the middle comes out
clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the
cakes out and place on a wire rack to cool completely.

To assemble the cake, place one layer, flat side up, on an 8-inch cake
round. Cover this layer with 1 cup of the buttercream frosting. Spread it
evenly all the way to edge of the cake. Then sprinkle 1/2 cup of shredded
coconut on top.

Add the second layer and repeat the process.

Top with the final layer of cake and frost the top and sides of the cake.

Place the remaining 1 1/2 cups shredded coconut on a large baking tray.

Pick up the cake and hold it on the palm of one hand over the tray.

Using the other hand scoop up the coconut and press it to the sides of the
cake. Continue with this process until the sides of the cake are covered.

Set the cake on a serving plate and sprinkle any remaining coconut on top of
cake. Chill cake for at least one hour to allow frosting to firm up a bit.

Cream Cheese Buttercream Frosting

12 ounces of cream cheese* slightly chilled
1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature
1 cup of confectioners sugar, sifted after measuring 2 teaspoons of granulated sugar
1/4 cup of water
3 egg whites

Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside at room temperature while buttercream is made.

Combine the granulated sugar and water in a small heavy saucepan and bring
to a boil over medium heat, stirring to dissolve sugar. Continue to cook
without stirring until the syrup reaches the softball stage 228 degrees F on
a candy thermometer.

Meanwhile, place the egg whites in mixer bowl and have the mixer ready to
go. When the syrup is ready, turn the mixer on med-low and begin mixing the
egg whites. Slowly add the hot syrup to the whites taking care not to pour
onto the beaters, it may splash. When all the syrup is incorporated, raise
the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.

With the mixer on low, begin adding the cream cheese mixture by the
spoonful. When all is incorporated, raise the speed to medium and whip until
frosting is smooth and fluffy.

Bavarian Creme

1- 8 oz. cream cheese
2/3 c. light cream
2/3 c. sugar
1 tsp. vanilla

Blend and whip all of the above ingredients.

or

Bavarian Cream

1 1/2 cups heavy cream
3 (1/4-ounce) envelopes unflavored gelatin
2/3 cups cold water
6 egg yolks
2/3 cup sugar
2 cups milk
2 vanilla beans, slit and scraped or 1 tablespoon vanilla extract

Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff peaks. Refrigerate until ready to use.
Soak the gelatin in cold water for 10 minutes.
Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
Pour the milk into a medium saucepan. If using vanilla bean, slit them open and scrape the seeds into the milk adding the entire pod into the milk as well. If using vanilla extract add after the creme is cooked.
Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
Remove the bean from the milk and reheat the milk mixture. Set aside.
Whisk the eggs and sugar together until thickened and a pale yellow color.
Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened.
Pour the custard through the mesh strainer into the medium sized bowl. Remove strainer; add the softened gelatin and whisk until the gelatin is dissolved. (If using vanilla extract, add it now.)
Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken.
Fold in the whipped cream. Use as desired or pour into large mold, smaller molds or serving bowl, chill until firm and unmold by placing in hot water for 15 seconds.
Makes about 6 cups.

I don’t think you’ll find their recipe too easily - but if you want to try to tweak something close:

Southern Coconut Cake

Makes an 8-inch triple layer cake

For the cake:
5 large egg whites
1/2 cup of milk
2 teaspoons of vanilla extract
3 cups of cake flour*
2 1/3 cups sugar
4 1/2 teaspoons of baking powder
1/2 teaspoon of salt
2 sticks of unsalted butter (8oz.) at warm room temperature
1 cup unsweetened coconut milk
2 1/2 cups of sweetened flaked coconut for garnishing cake

.
Preheat the oven to 350F degrees. Butter the bottoms of three 8-inch round
cake pans. Line the bottom of each pan with a parchment circle and butter
the circle.

Put the egg whites in a bowl and whisk slightly. Add the ½ cup of milk and
the vanilla and whisk to mix thoroughly; set aside.

In a large mixer bowl, combine the flour, sugar, baking powder, and salt.
With the mixer on low, beat dry ingredients well in order to break up any
lumps. Add the butter and coconut milk on low speed and beat just to
combine. Raise the speed to medium and beat until light and fluffy about 2
minutes.

Add the egg white mixture in 2 or 3 additions, scraping the sides of the
bowl after each addition. Divide the batter among the pans.

Bake for 30 minutes or until a cake taster inserted in the middle comes out
clean. Allow the cakes to cool in their pans for 10 minutes. Then turn the
cakes out and place on a wire rack to cool completely.

To assemble the cake, place one layer, flat side up, on an 8-inch cake
round. Cover this layer with 1 cup of the buttercream frosting. Spread it
evenly all the way to edge of the cake. Then sprinkle 1/2 cup of shredded
coconut on top.

Add the second layer and repeat the process.

Top with the final layer of cake and frost the top and sides of the cake.

Place the remaining 1 1/2 cups shredded coconut on a large baking tray.

Pick up the cake and hold it on the palm of one hand over the tray.

Using the other hand scoop up the coconut and press it to the sides of the
cake. Continue with this process until the sides of the cake are covered.

Set the cake on a serving plate and sprinkle any remaining coconut on top of
cake. Chill cake for at least one hour to allow frosting to firm up a bit.

Cream Cheese Buttercream Frosting

12 ounces of cream cheese* slightly chilled
1 stick of butter plus 6 tablespoons of butter (7 ounces) unsalted butter at room temperature
1 cup of confectioners sugar, sifted after measuring
2 teaspoons of granulated sugar
1/4 cup of water
3 egg whites

Place the cream cheese in the bowl of a mixer and beat on medium speed until slightly fluffy and smooth. Add the butter 1-2 tablespoons at a time, mixing until smooth. Add the confectioner’s sugar and vanilla and mix until fluffy. Set aside at room temperature while buttercream is made.

Combine the granulated sugar and water in a small heavy saucepan and bring
to a boil over medium heat, stirring to dissolve sugar. Continue to cook
without stirring until the syrup reaches the softball stage 228 degrees F on
a candy thermometer.

Meanwhile, place the egg whites in mixer bowl and have the mixer ready to
go. When the syrup is ready, turn the mixer on med-low and begin mixing the
egg whites. Slowly add the hot syrup to the whites taking care not to pour
onto the beaters, it may splash. When all the syrup is incorporated, raise
the speed on the mixer to med-high and beat the egg whites until mixture has cooled and stiff meringue forms.

With the mixer on low, begin adding the cream cheese mixture by the
spoonful. When all is incorporated, raise the speed to medium and whip until
frosting is smooth and fluffy.

Bavarian Creme

1- 8 oz. cream cheese
2/3 c. light cream
2/3 c. sugar
1 tsp. vanilla

Blend and whip all of the above ingredients.

or

Bavarian Cream

1 1/2 cups heavy cream
3 (1/4-ounce) envelopes unflavored gelatin
2/3 cups cold water
6 egg yolks
2/3 cup sugar
2 cups milk
2 vanilla beans, slit and scraped or 1 tablespoon vanilla extract

Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff peaks. Refrigerate until ready to use.
Soak the gelatin in cold water for 10 minutes.
Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
Pour the milk into a medium saucepan. If using vanilla bean, slit them open and scrape the seeds into the milk adding the entire pod into the milk as well. If using vanilla extract add after the creme is cooked.
Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
Remove the bean from the milk and reheat the milk mixture. Set aside.
Whisk the eggs and sugar together until thickened and a pale yellow color.
Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened.
Pour the custard through the mesh strainer into the medium sized bowl. Remove strainer; add the softened gelatin and whisk until the gelatin is dissolved. (If using vanilla extract, add it now.)
Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken.
Fold in the whipped cream. Use as desired or pour into large mold, smaller molds or serving bowl, chill until firm and unmold by placing in hot water for 15 seconds.
Makes about 6 cups.

This cake sounds delicious, but I am bit confused by this:

“1 cup of confectioners sugar, sifted after measuring 2 teaspoons of granulated sugar”

sorry - remove 2 teaspoons of sifted confectioners’ sugar from the cup - I know it’s written weird - I didn’t write it - total amount of sugars combined is 1 cup - I think the person who came up with this recipe made their own confectioners’ sugar from granulated sugar

one of these days I am going to try this by measuring a cup of granulated sugar and placed 2 teaspoons of it aside - then I am going to process the remainder to make confectioneers’ sugar

“Combine the granulated sugar and water in a small heavy saucepan and bring
to a boil over medium heat, stirring to dissolve sugar.”

Do you know how much granulated sugar?

ok - claficiation here -

Cream Cheese Buttercream Frosting

1 cup of confectioners sugar, sifted after measuring 2 teaspoons of granulated sugar

okay - I fixed it above - it was too confusing to some the way it was written -
also - I do feel that this was written originally by someone who made their own confectioners’ sugar - which I will try and let you know

I see now. It seems like a small amount of granulated sugar, but we will see. Thank you.

you’re welcomed - I’m allergic to coconut - so I do very little coconut baking - just for others