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MY COOKBOOK

MY COOKBOOK
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8.7.14

COCONUT CAKE


Leilah was moving up the hill last summer and I was hanging around the old house. Page came over from next door, nothing compares to the excitement of change when you are kid. It was good to have her there; it took Olivia’s mind off having to leave her pink room. I asked Page if she liked coconut and she said yes so I handed her a slice of my coconut cake with the “oh so subtle vanilla flavour”. “It’s a good cake – she said - but I can’t taste the coconut” Kids will always let you know. The recipe originates from Sky High: Irresistible Triple-Layer Cakes by Alisa Huntsman. The same cake showed up as “classic coconut” and “southern coconut” on various blogs, and even some magazines published it. Agreeably it was a good cake, but the coconut was barely discernible and several days later not at all. I thought what was the point of all that coconut? I already had a vanilla cake recipe.

Then I set to rework the recipe and the result is as coconut-y as it can get. I replaced the buttermilk with full fat coconut milk. The buttermilk also serves as a leavening agent, so I added a teaspoon of white vinegar. I also added 2 tsp of coconut extract to enhance the flavour. I replaced the vanilla extract in the frosting with 1-1/2 tsp of coconut extract. It’s a coconut cake. 


Cake:
2 cups flour
1/4 teaspoon salt
1 tsp baking soda
1 cup full fat coconut milk
2 tsp coconut extract
1 tsp white vinegar
2 cups sugar
1 cup unsalted butter, room temperature
5 large egg yolks
4 large egg whites, room temperature
1-1/3 cups unsweetened medium coconut

Frosting:
3 1/3 cups powdered sugar
1/2 cup unsalted butter, at room temperature
1-1/2 tsp coconut extract
1 240g [8oz] package of full fat cream cheese
1 cup unsweetened large flaked coconut for decoration

  • Preheat oven to 350F.
  • Fully line two 9-inch cake pans with parchment paper.
  • Whisk flour, salt and baking soda in a medium bowl.
  • In a small bowl combine the coconut milk, coconut extract and the vinegar.
  • Beat the sugar and butter until light and very fluffy.
  • Add egg yolks one by one, beating after each addition.
  • Add flour mixture gradually and alternately with the coconut milk mixture.  
  • Using clean and dry beaters beat the egg whites in a large, clean bowl until stiff peaks form.
  • Add 1/3 of egg white mixture to batter; fold into batter just to blend.
  • Fold in remaining egg whites in 2 additions.
  • Gently fold in the coconut.
  • Divide batter between the prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes.
  • Cool cakes in pans on racks for 10 minutes.
  • Run small sharp knife around sides of cake pans.
  • Invert cakes onto racks.
  • Carefully peel off parchment.
  • Cool cakes completely.
  • Meanwhile prepare the frosting:
  • Beat the sugar, butter, and coconut extract in a large bowl until fluffy.
  • Reduce speed and begin to add the cold cream cheese 1 tablespoon at the time, beating to combine after each addition. Do not beat on high speed once the cream cheese has been added; just beat enough to blend it into the butter mixture.
  • Place one cake layer with flat side up, on a plate.
  • Spread with 1 cup frosting.
  • Place the second layer, flat side up, atop of the frosting.
  • Spread remaining frosting over top and sides of the cake.
  • Sprinkle the coconut on top of the cake.
  • Cover and refrigerate.
  • Let cake stand at room temperature for 1 hour before serving.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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