The big baby boy turned one and so I made him a delicious cake. But I'll be honest with you, it could have been a disgusting cake and he still would have eaten it.
There's a reason he's still a big baby.
Graham Cracker, Coconut and Lime Cake
Graham Cracker Cake
1 1/2 cups all purpose flour
1 1/2 cups graham cracker crumbs
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temp
1 cup light brown sugar
1/2 cup granulated sugar
4 large eggs
1 cup buttermilk
2 tsp vanilla
Coconut Cream Filling
1 1/4 cup heavy cream
3/4 cup sugar
4 oz (1 stick) unsalted butter
3 1/2 tsp cornstarch
1/4 tsp pure vanilla extract
2 1/4 cups shredded sweetened coconut
Lime Swiss Meringue Buttercream
5 (150 grams) egg whites
2 cups (400 grams) granulated sugar
3 sticks (330 grams) unsalted butter, room temp
1/2 tsp vanilla
1 tsp lime zest
~1/4 cup lime juice (mixed with 1/2 cup powdered sugar)
Make the graham cracker cake: Preheat oven to 350°F. Grease three 6" round cake pans and line with parchment. In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until combined.
Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins). Reduce speed and add eggs one at a time, incorporating after each addition. Add vanilla.
Alternate adding flour mixture and buttermilk, beginning and ending with flour. Make sure the batter is fully mixed but make sure it is not over-mixed. Spread batter evenly into prepared pans. Bake for 35-40 minutes or until a toothpick comes out clean.
Make the coconut filling: Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring until sugar is dissolved
In a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a bowl and let cool. Cover with plastic wrap and chill overnight.
Make the lime frosting: Place the egg whites and sugar in the bowl of an electric mixer. Stir to combine.
Fill a medium saucepan with a few inches of water and place over medium heat. Put the mixer bowl on the top of the saucepan to create a double-boiler. While whisking, heat until the egg mixture reaches 180 degrees.
Once 180 degrees, carefully return the bowl back to the mixer fitted with the whisk attachment. Beat on high for about 10 minutes, or until the outside of the bowl returns to room temperature and the meringue holds medium peaks.
Stop the mixer and swap out the whisk for paddle attachment. With the mixer on medium-low, add in the butter a few tablespoons at a time. Mix until silky smooth.
Add in the vanilla and zest and mix until smooth. Add in lime juice/powdered sugar mixture gradually until desired taste is reached.
