January 5, 2010


Easter Schmeaster!  Why wait for a holiday to eat delicious Coconut Cake.  This amazing Coconut Cake is made with sweet flakes of Coconut and moist Cake iced with creamy Coconut Butter Cream.  This Cake is versatile but never complicated.  You can make Cupcakes or a layer Cake with rich Pastry Cream in the middle.  When you are Cooking The Amazing this delicious cake will be center stage on your dessert table, holiday or not.   

Here is the recipe.

1 1/2  sticks Butter, unsalted, softened
1  2/3 c  Sugar
1/2 c  Buttermilk
1/2 c  Coconut Milk or Cream, canned (NOT Coco Lopez) (More Buttermilk can also be substituted)
1 c  Sour Cream
1 t  Vanilla Extract
1/2 t  Almond Extract
1 T  Coconut Extract
6 Egg Whites, from large Eggs
1/4 t  Cream of Tarter
2  1/2 c  Cake Flour (You may substitute All Purpose Flour but will be slightly more dense)
2 t  Baking Powder
2 t  Baking Soda
1 t  Sea Salt, fine grain
Butter to grease pans
1 Recipe of Coconut Butter Cream (see below)
24 oz.  Coconut Flakes, sweetened

TIP:  Coconut Milk (sometimes labeled as Coconut Cream on the can ) is usually found in the Asian Foods isle of your market.  Whole Foods has their own Organic brand which is good.  Do not get the Light Coconut Milk for this recipe.

1.  Preheat oven to 350 degrees.  Plan ahead: Use room temperature ingredients for the fluffiest Cake.

2.  Butter two 9 inch Cake pans then line with parchment paper rounds in the bottom.  Butter the top of the parchment papers.  Or place 24 Cupcake liners in muffin tins.

3.  In the bowl of a KitchenAid or large mixing bowl  with a hand mixer, cream softened Butter and the Sugar for 4 minutes, scraping down the bowl frequently.  It will be grainy.
4.  To the creamed Butter and Sugar mixture add the Buttermilk, Coconut Milk, Sour Cream, Vanilla Extract, Almond Extract and Coconut Extract and mix well with a hand mixer or KitchenAid.  

5.  In a separate large bowl using a hand mixer, whip the Egg Whites and the Cream of Tarter into stiff peaks. About 3 minutes and set aside.

6.  In a separate medium bowl (I know, another bowl to clean, but this Cake is worth it.) sift the Cake Flour, Baking Powder, Baking Soda, Sea Salt and then whisk well to combine.  It is important to lighten the Flour and make sure the Baking Soda and Powder are well distributed.
7.  Pour the dry ingredients into the bowl of wet ingredients and mix for about 1 minute until no flour is seen.  Be careful not to over mix. 
8.  Add 1/3 of the whipped Egg Whites to the mixture and mix in to lighten the batter using a rubber spatula.  Then add the rest of the whipped Egg Whites and fold it in using a rubber spatula.

9.  Pour cake batter mixture into the prepared cake pans divided equally and place into the center of the preheated oven and bake for 22-25 minutes or until a toothpick comes out clean from the center of the cake.  Check the the cake at 22 minutes.  If not done, place back into the oven and continue to bake checking again in 1 minute intervals until a toothpick comes out of the center of the cake clean.  The cake will be very lightly browned in color.

10.  For Cupcakes, fill Cupcake liners 1/2 way up and bake for 19-22 minutes at 350 degrees until a toothpick comes out clean and tops are lightly browned.  * Don't overfill liners or they will over flow.  Makes 22-24 Cupcakes.
11.  For layer cake: Allow to rest in the pan for 1 hour before removing to cool to room temperature.  This is a very moist and fragile cake so handle with care.
12.  Make a recipe of Coconut Butter Cream. (see below)

13.  Cover the first layer of cake with 1/4 of the Coconut Butter Cream and sprinkle with 1/4 of the Coconut Flakes.  Layer the other cake on top (flat side up) and ice the entire cake.  Then cover the entire outside of the cake with rest of the Coconut Flakes.  For Cupcakes pipe a large amount of Icing then pack Coconut Flakes on by hand.  For a decadent Cake you can layer the Cake with rich  Pastry Cream.
14.  This Cake can be refrigerated, covered well, and then brought to room temperature before eating if you are not serving it the same day.

TIP:  For a Chocolate Coconut Cake, make this cake using the Chocolate Cake recipe.  Or make with the cake recipe above and fill the middle of the layers with 1/2 a recipe of whipped Ganache.  Add almonds to remind you of your favorite candy bar.

TIP:  Toast the Coconut in a 350 degree oven on a cookie sheet until the edges begin to brown.  Watch it close, it can burn quick.


4 1/2  sticks Butter, unsalted, softened

5 c  Powdered Sugar

2 T  Milk

2 t  Vanilla Extract

1/4 t  Almond Extract

5 t  Coconut Extract (add more to suit your taste if desired)
1  pinch Salt (very small pinch)

Total Prep Time: 5 minutes (except time to soften butter.)

  1. Allow Butter to sit out until it is room temperature and softened.
  2. In a large bowl, place the softened Butter.
  3. Cream the butter with a hand mixer for 4 minutes.
  4. 1 cup at a time, add the Powdered Sugar and blend well.
  5. In a small bowl, add Milk, Salt, Vanilla, Coconut and Almond Extracts and mix well.
  6. Begin mixing the Butter and Powdered Sugar mixture again and add the liquid Milk and Extract mixture until mixed in well, approx 2 mins.
  7. Keep Butter Cream Icing at room temperature for the best consistency to ice cakes.
  8. Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minutes before using.

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