Coconut Cake – 4 Tiers

Coconut Cake

I really took a chance with this one, and I was almost certain it wasn’t going to work out.  But with a little patience, this cake turned out wonderful in the end .  I used cake flour and coconut milk instead of all purpose flour and milk, and I found the cake needed to bake a lot longer in the oven.  For a long time it looked finished, but the inside was still… watery.  It was almost like…. a waterbed.  If you would push on it, it might burst.  But I just kept my eye on it and eventually it cooked everywhere and was done.  Turned out super moist and delicious!  You could also make this as 2 tiers in a 9 inch pan, but I used 2 -six inch pans and then cut them in half to make 4 tiers.

Coconut Cake

This recipe was adapted from Ina Garten

Ingredients :

  • 3 sticks of unsalted butter, at room temperature.  Plus more for greasing the pans
  • 1 ¾ cups sugar
  • 5 extra-large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup coconut milk
  • 4 ounces sweetened shredded coconut

For the Frosting :

  • 1 pound cream cheese, room temperature
  • 2 sticks unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 pound confectioners sugar, sifted
  • 6 ounces sweetened shredded coconut

Coconut Cake

Directions

  1. Preheat oven to 350 °F.  Grease 2 (6-inch) round cake pans and line with parchment paper.
  2. In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.  Approx 3-5 min.  Then add the eggs, 1 at a time.  Mix well and scrap down the sides as needed.  Add the vanilla.  If the mixture looks curdled, don’t be concerned.
  3. In a separate bowl, sift together the flour, baking powder, baking soda and salt.  With the mixer on low speed, add the dry ingredients and the coconut milk, alternating in 3 parts and beginning and ending with the dry ingredients.  Add the shredded coconut.
  4. Pour batter into 2 pans and smooth the top with a knife.  Bake in the center  of the oven for about an hour and a half or until the cake tester comes out clean.  Cool on baking rack for 30 minutes, and then turn the cakes on the baking rack to finish cooling.
  5. In the meantime you can make the frosting!  In an electric mixer with the paddle attachment, combine the cream cheese, butter and vanilla extract on low speed.  Add the confectioners sugar and mix until smooth.
  6. Once the cakes are cooled, you can slice them in half if you’re going 4 tiers.  Then you can assemble them by icing and then adding a layer. Once the cake is covered in icing, add the shredded coconut all over!

Coconut Cake

Coconut Cake

IMG_4758

Happy Birthday Amy !

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