White Chocolate Coconut Cake

For the cake

3-1/4 cups all-purpose flour
1 Tbs. plus 1 tsp. baking powder
2 tsp. kosher salt
2-1/2 sticks unsalted butter, softened
2-1/4 cups sugar
1 cup sweetened shredded coconut, roughly chopped
8 large eggs
6.5 oz. 31% white chocolate, melted and cooled
1-1/4 cups evaporated milk
For the passion fruit buttercream filling

2 sticks unsalted butter, softened
1/4 cup plus 2 Tbs. confectioners’ sugar, sifted
1/4 cup light corn syrup
1/2 cup passion fruit puree at room temperature
4 oz. 31% white chocolate, melted and cooled
1/4 tsp. kosher salt
For the white chocolate buttercream frosting

2 sticks unsalted butter, softened
1/2 cup confectioners’ sugar, sifted
2 Tbs. light corn syrup
1 tsp. vanilla extract
4 oz. 31% white chocolate, melted and cooled
1/4 tsp. kosher salt
3 cups sweetened shredded coconut, for finishing
Make the cake
Position the racks in the upper and lower thirds of the oven and heat the oven to 325°F. Coat the bottom and sides of four 9-inch round cake pans with nonstick baking spray and line with parchment circles.

Sift together the flour, baking powder, and salt into a medium bowl.

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Sprinkle the coconut into the bowl and beat until well combined. Add the eggs one at a time, mixing well after each addition. Pour in the melted chocolate and mix well. Scrape the sides and bottom of the bowl and mix for about 15 seconds. Scrape the bowl once more. Alternately add the dry ingredients and evaporated milk in batches, beating until thoroughly combined.

Divide the batter equally among the prepared cake pans, spreading it evenly. Place two pans on each oven rack and bake for 20 minutes. Rotate the pans and bake for 10 to 15 minutes, until the cakes are lightly golden and a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes in the pans on cooling racks, then remove, peel off the parchment, and cool completely on the racks. Wrap the cakes in plastic wrap and refrigerate until you are ready to assemble the cake.

Make the filling
In the bowl of the stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter on medium speed until very soft and creamy, about 4 minutes. Scrape the sides and bottom of the bowl and beat for an additional minute. Add the confectioners’ sugar and beat for 1 minute. Pour in the corn syrup and passion fruit puree and mix until thoroughly incorporated.

Scrape the sides and bottom of the bowl and beat on low speed as you stream in the melted white chocolate. Add the salt and continue beating until the buttercream is light and fluffy, about 3 minutes. Scrape the bowl once more and beat for 30 seconds on medium-high speed. Set aside.

Make the frosting
In the bowl of the stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter on medium speed until very soft and creamy, about 3 minutes. Scrape the sides and bottom of the bowl and beat for 1 minute. Add the confectioners’ sugar and beat for 1 minute. Pour in the corn syrup and vanilla and mix until thoroughly incorporated.

Scrape the sides and bottom of the bowl and beat on low speed as you stream in the melted white chocolate. Add the salt and continue beating until the buttercream is shiny and fluffy, about 3 minutes. Scrape the bowl once more and beat for 30 seconds on medium-high speed.

Assemble the cake
Place one layer top side up on a cake stand or turntable. Slide four strips of parchment under the edges of the cake to catch any stray frosting. Using an offset spatula, spread one-third of the passion fruit buttercream evenly over the surface. Repeat with 2 more cake layers and the remaining passion fruit buttercream. Place the fourth cake layer on top and refrigerate the cake, uncovered, for 15 minutes so the buttercream sets and the layers adhere to each other.

Using an offset spatula, frost the sides and top of the cake with the white chocolate buttercream.

Take a handful of coconut at a time and press onto the sides of the cake until the sides are covered. Sprinkle the remaining coconut on top of the cake. Chill for at least 30 minutes before serving.

The finished cake can be stored, lightly covered, in the refrigerator for up to 2 days.

Vanilla Chiffon Cake

Cooking spray
2-1/2 cups cake flour; more for the pans
1-1/2 cups granulated sugar
1-1/4 tsp. baking powder
1/4 tsp. baking soda
1 tsp. kosher salt
6 large egg yolks
4 oz. (1 stick) unsalted butter, melted and cooled slightly
2 Tbs. vegetable oil
2 tsp. pure vanilla extract
1 cup buttermilk
3 large egg whites
Position a rack in the center of the oven and heat the oven to 350°F. Spray two 8-inch round pans with cooking spray and flour them.

In a large bowl, combine the cake flour, sugar, baking powder, baking soda, and salt. Whisk to combine.

In a medium bowl, whisk together the egg yolks, melted butter, vegetable oil, and vanilla extract. Once combined, whisk in the buttermilk. (The buttermilk goes in last so that it doesn’t cause the melted butter to coagulate and create lumps.)

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric hand mixer or a hand-held whisk), whisk the egg whites on medium-high speed until stiff peaks form, 5 to 7 minutes.

Pour the bowl of wet ingredients into the bowl of dry ingredients and fold them together with a rubber spatula until combined.

Using the spatula, gently fold the egg whites into the cake batter in three batches. Take care not to deflate the egg whites or overmix the batter.

Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of a cake comes out clean or with a few moist crumbs clinging to it, 25 to 30 minutes.

Transfer the cakes to a rack to cool in the pan for about 30 minutes. To invert, run a knife or thin metal spatula around the edge of one cake to help loosen it. Invert the cake onto a plate. Remove the cake pan. Place a cake plate on top of the cake, and invert it again so the cake plate is on the bottom. Repeat for the other cake. Let the cakes cool completely before filling, frosting, or storing.

Chilled Cucumber-Buttermilk Soup

1-1/2 ­lb. cucumbers, peeled, seeded, and cut into chunks
2 medium celery stalks, roughly chopped
1 small shallot, coarsely chopped
1/4­ cup extra-virgin olive oil, more to garnish
Kosher salt
1/2 cup sour cream
1/2 ­cup buttermilk
Freshly ground black pepper
Chopped chives, to garnish
In a blender, purée the cucumber, celery, shallots, olive oil, and 1 tsp. kosher salt until smooth. Strain through a medium-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Whisk in the sour cream and buttermilk and season to taste with kosher salt and freshly ground black pepper. Refrigerate until chilled, at least 1 hour. Serve drizzled with olive oil and garnished with chives.

Make Ahead Tips
You can make this soup up to 2 days ahead.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): fat g 19; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 5; Protein (g): protein g 2; Monounsaturated Fat (g): 11; Carbohydrates (g): carbs g 6; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 490; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 1;