1 1/2 cups flaked or shredded moist coconut, minced on a cutting board
1 cup canned coconut creme
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/3 cup light rum
1 teaspoon vanilla extract
1 cup minced coconut
1 cup flaked or shredded coconut
1/2 cup water
1/3 cup granulated sugar
3 tablespoons light rum
Heat oven to 350 degrees F. Butter and line the bottoms of two 11 x 17-inch jellyroll
pans. Arrange 2 racks of the oven so that they divide the inside of the oven into
In the bowl of an electric mixer, with the paddle attachment, beat butter and
sugar on medium-high speed until light and fluffy. Reduce speed to low and add the
eggs, one at a time, blending well between each. Add the orange rind and mix in.
Sift together the flour, baking powder and salt. In a separate container, blend
the milk and rum. With mixer on low speed, add 1/3 of the dry mixture, then half
of the rum mixture, then the second third of the dry, then the remaining rum/milk,
then the last of the dry. Add the coconut last and blend well on medium speed.
Divide the batter evenly between the 2 prepared pans and smooth over until batter
Place pans in oven, one on each rack, and bake 15 to 18 minutes, rotating
pans top to bottom once during baking. The cakes should spring back when lightly
touched in the center area.
Remove from oven and cool in pans on wire racks.
For the filling/icing: In a small saucepan over medium-high heat, bring coconut
creme to a boil, stirring often. In a separate small bowl, whisk eggs to loosen.
Whisk boiling coconut creme into eggs until well blended, then return mixture to
saucepan. Over low heat, stirring constantly, cook mixture until thickened. Pour
into a clean bowl and cool to room temperature.
In the bowl of an electric mixer, with paddle attachment, beat butter on medium-high
speed until soft and light. Reduce speed to medium and add a little of the cooled
coconut mixture, beating until smooth. Add the remaining mixture, a little at a
time, beating until smooth after each addition. (Reserve flaked coconut.)
For the Moistening Syrup: In a small saucepan, heat water and sugar over medium-heat,
stirring frequently, until sugar dissolves and mixture reaches a boil. Pour syrup
into a glass measuring cup and cool to room temperature. Add rum and stir.
To assemble the cake: Place a sheet of waxed paper over the top of the cakes.
Place a large cutting board on top of paper and invert. Remove pan and the paper
liner. Cut out one 11-inch circle and one 6-inch circle. Remove the excess cake
and set aside. Repeat with other cake, cutting one 9-inch circle and one 7-inch
Brush inside of a 2-quart bowl (diameter of the top of the bowl should measure
about 9 inches) with butter, then line bowl with plastic wrap, pressing down to
On the 11-inch cake circle, cut a line from the center to one edge. Carefully
pick up the circle and overlap the cut edges, so the cake is slightly concave. Place
the cake in the bowl, centering it and pressing lightly until cake is firm against
the bottom and the sides. Where cut edges overlap, there will be 2 layers of cake.
Cut off the overlap of one edge so that the cut edges are flush against each other.
Brush cake with some of the rum syrup. Measure 1/2 cup of the coconut filling and
spread over cake, going up the sides. Spread another 1/4 cup filling in the bottom
only. Place the 6-inch circle of cake on top of filling, pressing down lightly.
Brush with rum syrup.
Spread a generous 1/2 cup filling over the cake, then place the 7-inch cake circle
over that, pressing lightly. Spread 1 cup filling evenly over the cake, then place
9-inch cake circle on top, pressing lightly to level. Place a sheet of plastic wrap
over the bowl and refrigerate at least 2 hours.
Cover remaining filling with plastic wrap and set aside. Cake can be made 2 days
ahead to this point. Refrigerate filling, then bring to room temperature and stir
Remove cake bowl from fridge and remove top layer of plastic. Invert bowl onto
a plate or platter and remove bowl slowly. Remove the plastic lining, if it has
not come off with the bowl. Spread remaining icing over the outside of the cake
and press 1 cup of flaked coconut evenly over the entire surface, sprinkling any
excess over the top of the snowball.
Serve at room temperature.
Yield: One really big bowl cake
Posted by Annette at Recipe Goldmine 2/14/2002 8:00 am.