Actually I have a lovely coconut cake. We've been home from our trip for several days now, so yesterday we spend making food. We made tabouli, potato salad, and, of course, I made my cake. I found a recipe here, decided it was easy enough to attempt, and got to work. I'll post the recipe (from the website) at the end of this post. However, they say to back it 45 minutes, but after 35 mine was totally done. Also, I added the cream of coconut to my cream cheese frosting.
Picture
Picture
Here is the coconut stuff I used. I guess it usually comes in a can, but this was all I could find. It is available in the drink-mixing section of most grocery stores.
Picture
Picture
Picture
Picture
Picture
The verdict: The cake is pretty good but a little dry. I'm not a huge tons-of-frosting fan, but a lot of frosting really helped. Also, this cake involves folding in a egg. I had no idea how to do that, so I watching this video. It wasn't too hard!

Coconut CakeWhat you need...
2 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco Lépez)*
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
Pinch of salt
Cream Cheese Frosting
4 cups sweetened shredded coconut
*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
What you need to do...
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. 
Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. 
On low speed, beat in dry ingredients and then buttermilk, each just until blended.
Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.

Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)
 


Comments

grandma
05/31/2011 8:39am

Your cake is so pretty, Shelby---'love those mixing bowls too! Sounds like you had a very busy, productive day. Is it off to work today?

Reply
Arielle
06/01/2011 12:19am

Oh Shelby this looks divine! Looks like you did a fantastic job too, it's a beautiful cake! My cakes never come out that nice--I wish I could have a bite!

Reply

Your comment will be posted after it is approved.


Leave a Reply