ROSE’S heavenly CAKES: Southern Coconut Cake (page 23) is perfect. its coconut silk meringue buttercream is also perfect!
i no longer make “true” silk meringue buttercream, instead, i make the creme anglaise component, and add it to mousseline buttercream. it works!
this is a photo taken by Woody Wolston of a recipe i am writing called Coconut Curd. it is almost like a coconut creme anglaise, and i it is designed to work as a flavoring for mousseline buttercream. what do you think about the consistency?