Photography by Daniel Lane
Cake by Ko– Bakery
This summer edible Hawaiian Islands is celebrating nine years of publishing. We wanted to thank our current advertisers, many who have been supporting us since the very beginning. As always, we are a subscription-based, advertiser-supported publication. Special Mahalo to all of our readers and the hard-working creative individuals and companies who make this magazine possible. Hau‘oli l–a Ho‘omana‘o (Happy Anniversary)!
ISLAND OF KAUA‘I
Aloha Honey Bee
Anahola Granola
Aunty Lilikoi Passion Fruit Products
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Grand Hyatt Kaua‘i Resort & Spa
Hanai Kauai
Hanalei Dolphin Restaurant
Harvest Market Hanalei
Hukilau Lanai Restaurant
KKCR-FM Kauai Public Radio
Ko– Bakery & Hula Baby Biscotti
Koloa Rum Company
Papaya’s Natural Foods & Café
Salty Wahine Gourmet Hawaiian Sea Salts
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HAWAI‘I ISLAND
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Mahalo Ko Bakery for sharing this fudge coconut recipe with us.
Kō Bakery’s Fudge Coconut Cake
Fudge Cake Ingredients:
¾ Cup Cocoa Powder
4 oz. Dark Chocolate (Semisweet or Bittersweet), Chopped
¼ Cup Butter
½ Cup Water
1 Cup Soft Butter
2 Cups White Sugar
½ tsp. Salt
4 Egg Yolks
2 Cups All Purpose Flour
1 tsp. Baking Soda
1 Cup Coconut Milk
1 TBSP Vanilla Extract
1 TBSP White Distilled Vinegar
4 Egg Whites
How to make:
- Oven 350° F – Prepare three 8” cake pans by lining with parchment or wax paper and spaying with non-stick cooking spray.
- Combine the flour and baking soda Set aside.
- Combine coconut milk, vanilla and vinegar. Set Aside.
- Combine cocoa, chopped chocolate, butter and water in a small saucepan and bring just to simmer while stirring, remove from heat and cool. (Creates a soft paste)
- Whip egg whites to stiff peaks in mixing bowl. Use a spatula to move whipped egg whites to another bowl and place in refrigerator until ready to use.
- In the mixing bowl, cream the butter and sugar well, until light and fluffy. Add yolks one at a time, beating well after each addition. Add cocoa mixture and mix well. Be sure to scrape down the bowl to incorporate all the ingredients.
- Add flour mixture alternately with coconut milk mixture to chocolate batter, beating until smooth after each addition.
- Gently fold whipped egg whites into the chocolate batter with a large silicone spatula. It helps to do one third of the whites at a time. Be sure there are no egg whites that aren’t completely incorporated into the batter
- Bake 20-30 minutes until cake tests done with a wood toothpick or skewer.
- Cool for 10 minutes in pans and then invert onto cooling racks. Finishing cooling to room temperature. Wrap each layer in plastic wrap and refrigerate until well chilled before handling and decorating.
Toasted Coconut Swiss Meringue Buttercream Ingredients:
- 8 Egg Whites
- 2 Cups White Sugar
- 1 lb. plus 6 TBSP Unsalted Butter – Room Temperature
- 1 Cup Organic Unsweetened Shredded Coconut Flakes
- 1 TBSP Coconut Rum (optional)
- 7 oz. Package Chocolate Toffee Macadamias
How to make:
- Reserve 8 whole chocolate toffee macadamias and leave the remainder in the bag and put in the freezer.
- Spread the coconut flakes on a baking sheet and cook at 325° F until golden brown.
- When the toasted coconut is completely cool, you may pulse in a food processor to a medium grain texture if necessary.
- Separate your eggs making sure that there are no yolks.
- Combine the egg whites and sugar in a metal bowl and whisk to combine.
- Place the egg and sugar mixture over a pot of simmering water. Continue to whisk until the mixture registers 140° F on a candy thermometer.
- Remove the whites and sugar from the heat and pour into your mixing bowl. Whip at high speed until stiff peaks are formed. Reduce to medium speed and continue whipping until the mixing bowl is completely cool to the touch.
- Slowly add the room temperature butter a couple of tablespoons at a time. The buttercream may break (resembling soft cottage cheese). Continue to whip and the mixture will come back together.
- Once all of the butter has been incorporated, add the coconut rum and toasted coconut. Stir with a rubber spatula for three to four minutes. This will help to remove some of the air from the buttercream, making it smoother.
The Icing On The Cake:
- Remove the bag of chocolate toffee macadamias from the freezer and pound (in the bag) with a heavy object such as a meat pounder or rolling pin to break up the candies into small pieces.
- Use a serrated knife to trim the tops off of each of the cake rounds. Place one of the rounds on your cake platter and spoon approximately ¾ cup of the buttercream onto the middle of the cake round. Using an offset spatula spread the buttercream until it overhangs the edge of the cake just slightly. Sprinkle approximately half of the broken chocolate toffee macadamias on the buttercream. Place the next layer on top, pressing down slightly, and repeat with the buttercream and the rest of the broken candy pieces.
- Place the last layer of cake on top. Scoop a small amount of buttercream on the top. Finish the crumb coat on the cake by covering the entire cake sides and top in a light layer of buttercream. Don’t worry if the frosting has cake crumbs in it, these won’t be visible on the finished product.
- Once the crumb coat is finished, place the cake in the refrigerator for 15 minutes to harden the crumb coat.
- Remove the cake from the refrigerator and scoop the remaining buttercream on top. This is the finishing layer of frosting, so go slowly and make the coverage as even as possible. Work from the top down the sides.
- Place the reserved whole chocolate toffee macadamias evenly spaced around the top edge of the cake to finish.
- Cake can be decorated ahead and stored in the refrigerator. Remove from the refrigerator two to three hours before serving.
