Coconut Layer Cake

Coconut Layer Cake

I didn't do an explanatory post on this cake, but I assure you I will end up repeating this recipe A LOT, so there may be future pictures!  When I asked my daughter a couple weeks ago what type of cake she would like for her 5th birthday, she responded, "Coconut!" without hesitation.  

I knew that I wanted a recipe that would use sweetened cream of coconut.  I got lucky, because on my first search I found this recipe from Epicurious, and I can't say enough good things about it!  This is just an excellent cake all the way around.  The coconut is mild, yet present, reminding me of actually being in Hawaii, versus smelling a coconut perfume.  The texture is smooth and dense without being heavy.  It hangs together and doesn't crumble to pieces when you stack it, and it's very moist. 

Happy Birthday!

I doubled the recipe.  It made enough to fill the "skirt" pan, as well as two 9" circle pans.  I placed one of the layers under the doll's dress to add a little height and a little more cake!  I decorated the dress with buttercream frosting, enhanced with a teaspoon of coconut extract, and garnished it with coconut "ruffles."

 I could go on and on, but some things are just better to experience yourself!  So, if you can't get to Hawaii by this evening but are craving an island experience, whip up this cake, lay out your beach towel, and enjoy a slice from the comfort of you own home! :)

Don't forget the shopping list!

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

4 cups sweetened shredded coconut

*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.

Preparation

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 45 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 Buttercream 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.)

From one hearty appletite to another...happy cooking!