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(Glenn Koenig, Los Angeles Times / July 22, 2010) |
Dear SOS: Last night I had dinner at L'Angolo Café on W. 9th Street in downtown Los Angeles. For dessert, I had a piece of a strawberry coconut cake that one of their employees, Tamla, had made. It was magnificent! Do you suppose she would share her recipe?
Amy Putnam
Sierra Madre
Dear Amy: L'Angolo Café's tempting dessert combines creamy coconut with bright bits of fresh strawberries suspended in a tender two-layer cake. The layers are joined with a sweet strawberry filling and finished with a rich cream cheese frosting. Garnished with a sprinkling of toasted coconut flakes, it makes for a simple but elegant creation.
Video: Times Test Kitchen Manager Noelle Carter uses this recipe to demonstrate how to make the perfect layer cake.
L'Angolo Café's strawberry-coconut layer cake
Total time: 1 1/2 hours, plus cooling times
Servings: 10 to 12
Note: Adapted from L'Angolo Café in Los Angeles. This makes a 2-layer (9-inch) round cake. To toast the coconut, spread the flakes in a thin, even layer on a rimmed baking sheet and toast at 350 degrees until lightly golden, about 13 to 15 minutes, tossing every few minutes for even toasting.
Cake
3 1/4 cups (13 ounces) cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1/3 cup milk
2/3 cup coconut milk
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
6 egg whites
