2.24.16
My husband had a birthday on Monday, and as we wallowed in the fact that we’re both old, we threw our cares away by drinking wine, catching up with friends, seeing a great concert and going bowling. Oh, and I made him a cake based off a cake his grandma makes, which is actually his favorite. Will I ever beat out grandma? No way, I’d never win. I’ll take second best to her. But this cake was pretty darn good.
I looked through the internet for ideas and inspiration, I wanted to make his grandmother’s exactly, but….like any great thing that tastes so good it’s a boxed mix and has things containing high fructose corn syrup and baby arms and stuff. I wanted to make something similar, but from scratch. So this is what I came up with.
It’s a three parter, so a commitment, but definitely not the hardest thing I’ve made. If you want to make a great special occasion cake, this is a great candidate.
For the Cake
For the Coconut Filling
For the Frosting
This cake is so soft and has the hint of coconut throughout. The frosting is meringue like and the finished cake looks like a birthday cloud you want to ride on all magical day.
This wasn’t a huge birthday for Phil, not like the big 3-0 or anything so having a simple weekend without a big hoopla was nice, and then we had cake to come home to!
I’m also hoping to do a little repurposing with the leftover cake. But for now, enjoy! (And also, PKP are my husbands initials in case context clues didn’t bring you there.)
Dreamy Coconut Cake
Ingredients
For the Cake
- 1 cup butter, room temperature
- 2 cups sugar
- 4 eggs
- 3 cups flour
- 1 1/2 tsp salt
- 4 1/4 tsp baking powder
- 1/2 cup coconut milk
- 1/2 cup sour cream
- 1 tsp vanilla
- 2 Tbsp shredded coconut
For the Filling
- 3/4 cup sugar
- 1 cup sour cream
- 4 Tbsp milk
- 7 oz flaked coconut
For the Frosting
- 3 egg whites
- 1 1/2 tsp vanilla extract
- 1/2 cup cold water
- 1 1/2 cup sugar
- 1/4 + 1/8 tsp lemon juice
- Flaked coconut, for garnish
Instructions
For the Cake
- Preheat oven to 350, and prepare 2 9″ cake pans with parchment paper and cooking spray
- In a medium mixing bowl, whisk together flour, salt, and baking powder (a homemade self ring flour mix), set aside
- Cream butter until fluffy in stand up mixer with a paddle attachment on medium speed
- Add sugar and cream together until no longer grainy
- Add eggs one by one, allowing each to beat in before adding the next
- Switch to low speed and add milk and sour cream and dry mix, alternating between the wet and dry ingredients, ending with flour mix
- Add vanilla and coconut flakes until fully combined
- Divide batter evenly between two cake pans, then drop cake pans onto counter a few times to get rid of air bubbles
- Bake for 25-30 minutes until tester comes out of middle clean
- Allow to cool 5-10 minutes before inverting onto wire rack and cooling fully
For the Filling
- Once the cakes are cooled mix all ingredients in a medium bowl until smooth
- Place the first layer (the one that is jankier) and place it flat side up on plate or cake stand
- Take a wooden spoon and using the handle, poke holes throughout the cake
- Spread the filling over the layer, allowing it to sink into the holes
- Carefully place the second layer on top, flat side down, taking a serrated knife and slicing off the top to create a flat surface
- Poke holes in top layer and spread filling over top
For the Frosting
- Place bowl and whisk attachment for stand up mixer in freezer for 15 minutes
- In a medium sauce pan over high heat, mix together water, sugar and lemon juice
- When it begins to bubble around the edge, mix with a wooden spoon to make sure sugar is dissolved, and allow to come to a rolling boil, then remove from heat
- Whisk together egg whites and vanilla in stand up mixer on medium high until it starts to become foamy
- Keep the mixer on and slowly pour in simple syrup mixture in a steady stream into egg whites, allowing to beat together
- Continue to beat until it begins to thicken and stiff peaks form
- Frost cake immediately, garnish with extra coconut flakes and enjoy!
P.S.
*Since I didn’t feel like buying the self rising flour this recipe called for, I researched how to make my own. Just use the equation 1 cup self rising flour: 1 cup of regular flour + 1/2 tsp salt +1/2 tsp baking powder
Adapted from Urban Comfort
