Culinary Institute of America

Coconut Frangipane Cake

Preparation info
  • Makes

    48

    ovals ( 2 by 3½ in 5 by 9 cm )
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Butter 14

Method

  1. Beat the butter, sugar, and flour with the paddle attachment on medium speed until smooth, about 2 minutes.
  2. Combine the rum, eggs, and heavy cream. Add to the creamed mixture one-quarter at a time, blending until well combined and scraping the bowl as needed. Add the coconut and blend.
  3. Place oval flexible molds on a sheet pan. Fill a pastry bag fitted