Tuesday, March 12, 2013
Coconut Cake with Coconut Buttercream
The weather is finally starting to warm up! However, I kind of have a love-hate relationship with Spring...
I love to see the flowers blooming, the sun shining, and the warm rainy days. However, I'm not a fan of Easter being so early this year (really March!?) and this time change.
Is it 7 pm? Oh no... It's just 8 pm sneaking up on you and biting your behind to make even LESS hours in the day.
So what's a better way to celebrate a whacky time change than with cake? And a coconut cake to boot!
This cake punches daylight savings time in the throat with a melt-in-your-mouth batter! (Was that too much?)
Oh well, lets get to it ya? Before I turn around and it's time to make dinner...
For the Cake:
2 sticks unsalted butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup milk
1/4 cup coconut milk
1 Tablespoon vanilla
2 cups sugar
5 eggs, room temp
1 stick of butter, softened
1/2 teaspoon vanilla
4 cups powdered sugar
pinch of salt
2 Tablespoons coconut milk
3 Tablespoons coconut water
1/4 cup sweetened shredded coconut
Preheat your oven to 350 degrees and grease (2) 9-inch cake pans with cooking spray and place a circular shaped piece of parchment paper on the bottom, grease as well and set aside.
In a medium bowl, whisk together the flour, baking soda and salt.
In another small bowl, whisk together the milk, coconut milk and vanilla. Set both bowls aside.
In a large bowl, with a hand mixer, cream together the sugar and butter until pale yellow, fluffy, and completely combined. Add in the eggs, one at the time (like Paula says) making sure to beat well after each egg. Alternate adding the dry ingredients with the milk mixture, starting and ending with the flour and beating well after each addition. After the last flour is in the bowl, turn the mixer up to high to make sure the batter is fully incorporated.
Pour the batter evenly into your prepared cake pans, bang them on the counter to remove any air bubbles. Bake for 35 minutes or until the tops are golden and a toothpick inserted in the middle comes out clean.
Let the cakes cool in the pan for 15 minutes then invert on to a cooling rack to cool completely.
In a small skillet set over medium-low heat, toast the sweetened coconut until golden in color and fragarent. Set aside.
Time to get started on the frosting! In a medium bowl, beat the butter and vanilla until smooth and creamy. Add in the salt and mix just until incorporated. Add in the powdered sugar, 1 cup at a time, alternating with the coconut liquids. Beat until the frosting is smooth and glossy. (You may need to add more or less powdered sugar/liquid to achieve your desired consistancy).
Flip one of your cooled cakes over, the bottom is now the top, and cover evenly with frosting. Sandwich the other cooled cake on the top and frost the top as well. If you have enough frosting, or enjoy a cake that is completely covered with it (my husband does not which is why my cake is semi-naked) you may do so! Make the cake how you like. Just make sure you smoosh (ya, its a word) on the toasted coconut... It adds a delicious hint of coconut flavor and a subtle crunch.
Enjoy this delicious Spring-time cake! Next time, I think I would poke the cake after it bakes and brush on a little coconut simple syrup for an even greater flavor.
P.S: It's even MORE delicious the next day with a large cup of hot coffee... :)