We were invited to dinner and asked to bring a dessert this past weekend. I like to take something new to dinner parties and I had recently played with a coconut cake idea/recipe that I was ready to fully put together. This cake is it friends! If you are a coconut lover (and I am) you will just very much enjoy this cake. I always check to make sure everyone likes coconut before I cook with it because my best friend hates the stuff! She gags at the slightest whiff of coconut. It cracks me up to see someone hate something so naturally sweet and delicious. I found this fantastic card, years back, that read "I am glad we can still be best friends despite our difference of opinion about coconut." and immediately bought it for her! The friends we dined with last night loved this cake and I hope you will too.
Double Coconut Cream Cake
1 C coconut milk (plus 1/2 C for soaking cakes)
1/2 C milk
2 sticks plus 2T butter
3C flour
4t baking powder
1t sea salt
6 eggs
3C sugar
2t vanilla
Preheat oven to 350, grease and flour 2 9" cake rounds. Heat milks and butter, in a saucepan until butter melts, remove from heat and set aside to cool to room temp. In a large bowl sift together dry ingredients and set aside. In a mixer, cream eggs and sugar until thick and pale yellow. With a spatula, stir dry ingredients in by hand and then add the cooled milk mixture. Combine completely and add vanilla. Pour into prepared pans and bake for 25 minutes. Cool 10 minutes in pans and completely on wire racks. Once cooled brush cakes with remaining coconut milk (I pierced tiny holes throughout the cakes and brushed them with the milk).
Frosting and Filling
2 1/2 sticks butter
4 C powdered sugar
1 t vanilla
2 T coconut milk
3/4 C sweetened coconut
Whip butter and powdered sugar until light and fluffy then add vanilla and milk (if needed, add more sugar to keep consistency). Add coconut and frost one layer of cake (adding a bit extra to the center to fill it and make it stack nicely). Place the top layer on the bottom layer and frost completely.
*While frosting the cake, toast 1 cup of sweetened coconut at 325 for 8 minutes to toast it and then sprinkle it on the freshly frosted cake.
I am not a coconut fan, but for some reason I love coconut cake. This recipe looks wonderful and your cake is so pretty.
ReplyDeleteI'm a coconut lover too, so feel free to save a slice for me. It sounds heavenly.
ReplyDeleteI'm not a coconut fan in sweets but looking at yours is making me change my mind. I don't mind a slice..and i love your cake stand!!
ReplyDeleteI second the love of your cake stand. Now on to the cake. My family hates coconut. Li'l and D don't agree on a lot of things, but that is one that they do. That said, I guess I have to eat a whole cake myself?
ReplyDeleteMmm, I love coconut and don't have it nearly enough. :-) Love your cake stand too, how cute!!
ReplyDeleteWe love coconut so if you ever need to indulge with friends, let us know:) The cake looks perfect!
ReplyDeleteOh, I am in the coconut fan club! It is so interesting that you either are or aren't, there usually aren't fence sitters. Your cake looks beautiful and I'm certain it tatsted wonderful. We have one family member who will not eat it, but he is away for a long time so we can enjoy coconut at will, I'll be making your cake and let you know how it goes :)
ReplyDeleteThis looks fabulous! My family is addicted to coconut, and I have a recipe that is very similar. Yum!
ReplyDeleteOh dear, this sounds amazing!
ReplyDeleteI love coconut but my men not so much so I would just be able to eat bigger slices! Gorgeous cake!
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