Coconut Layer Cake

Coconut Layer Cake

Here is the link to the recipe.

Spring and summer always make me want to make delicious light confections.  Coconut cakes are at the top of that list.  I have tried many a coconut cake/cupcake  recipe and have not found one with enough of the yummy coconutiness that takes you away to an island in the tropics…warm breezes…laying in a hammock…sipping a pina colada…….Sorry, I guess I drifted off there for a minute!

This recipe is another of my attempts at the divine coconut cake.

It starts off pretty simple – preheat oven, butter the cake pans.  I only have two 8 inch pans, so I used these [finding out later that 9 inch ones would have worked better!].

I put all the flour, baking powder, baking soda, and salt into my little bowl and whisked them together.  I like that this recipe tells you to use the “cheat” method of sifting the dry ingredients.  I have made recipes for cakes that request that you sift the dry ingredients 3 times!!!!  [picture angry frustrated flour covered face]  Who in their right mind has the time and the desire to sift something 3 times!               Ok, I think I’m calm now…  I love the cheat of whisking my dry ingredients instead of sifting.  The reason you sift the dry ingredients is mainly to make the flour lighter [by fluffing air into it] and to incorporate the other leavening and flavor ingredients [baking powder, baking soda, salt] together.

I set my dry ingredients aside, and now it’s time to cream the butter and sugar together.  The recipe says to beat the butter, sugar, and coconut crème together – BUT – I think it works better to cream the butter and sugar together [beat in mixer until light in color] and then add the coconut crème. 

whipped up butter with sugar added

pouring the coconut creme into the sugar and butter

Here are my choices for coconut crème:

I love the Coco Real – only because it is in a bottle and you can just toss it back in the fridge if you have leftovers.  And after you lick your measuring cup [preferably after you put the crème in the mixer], you will wonder where this stuff has been all your life.  Yum! 
 Warm breezes…frosty drink…sand in my toes…

Back to reality.  After I beat the coconut crème into the butter and sugar to create a fluffy coconutty, buttery, sweet goodness, it’s time for the eggs.

You need to separate the yolks from the whites [I do this by cracking the whole egg and putting it in my hand letting the white separate from the yolk through my fingers into a separate bowl.] 

Once you have all four eggs separated, you can beat the yolks into the goodness.  Then add in the vanilla extract.  Once this is fully incorporated, I added in the buttermilk.

Set this aside, and now it’s time to whip it, the egg whites that is!  Whipping egg whites can be tricky.  The main problem you could have is that there may be some fat in the bowl from a previous use, or some of the yolk may have come off in the whites when separating.  If there is fat in the egg whites, it will be hard to whip them.  Make sure your bowl is clean and no yolk made it into the whites.  As you can see I whipped mine in a separate bowl with my hand mixer. 

half way through

Whip away!  The second photo above is about half way through.  Below is what you are looking for.  Stiff peaks.  When you pull up the beaters, the eggy fluff should stand straight up.  If it falls over, you need to continue to whip it some more.  Whip it good.  [For the life of me I can’t get the Devo song out of my head!]

Now just fold into the goodness mixture.  I put it in the bowl and use a spatula to fold it in gently.  The whipped egg whites add an airy texture to the cake, so you don’t want to over mix [and pop all the lovely air bubbles we whipped in]. 

Now just divide the batter between the two pans [preferably 9 inch], and bake away!

Chobee likes to help clean… Don’t worry, I actually wash the spatula afterwards!

And this little one likes to watch Mommy baking!  Too bad she can’t lick the spoon yet…Chobee might get a little jealous though!

After a longer than 45 minute bake…due to the smaller 8 inch pans, here is what our cake looks like.  It got a little too brown for my taste on the outside and bottom.

While our cakes cool, it’s time for the delicious Cream Cheese Frosting!  It’s basically a general cream cheese frosting, but yummied up with some coconut crème!  Yum.  Just cream the butter and cream cheese together.  [It really makes a difference to let the cream cheese come to room temp]  Then add the powdered sugar, vanilla, and coconut crème and mix together until it is velvety smooth.

Now it’s time to put it all together!!  I like to even up my cake layers by cutting off the tops [to even up the layers] with a serrated bread knife.  I’ve heard of people being able to use thread or floss to do this too.

Put the cut side down on the cake plate for your first layer.

Put a glob of frosting on the top of the first layer and spread with an offset spatula [here is the one I use].  Then sprinkle flaked coconut on top.  Then place the other layer cut side down on top of the frosted first layer.

Ok, my layers look a little ridiculous.  This is totally OK!  Don’t freak out if your layers are funky like mine.  Frosting can cover a multitude of sins!  Now time to frost.  I know, it’s is scary to frost a whole layer cake!  But you can do it!

I usually start with the top and then work the sides around.  Put a blob on the top of the cake, and with an offset spatula, push the frosting around until it hits the edges.  Then put a blob on the side of the cake close to the bottom, and then push the frosting up and clockwise.  Continue this motion turning the cake plate clockwise until you meet the first frosted side.  Then you can just tidy up a bit by adding frosting to bare spots and smoothing it out.  Wasn’t that easy!  Ok, maybe not easy, but if I can do it, you can!

Even if you don’t get the frosting perfect, it doesn’t matter because we get to throw coconut all over the cake now!  It will hide any imperfections and make it look super fancy.  Just grab a handful of shaved coconut, and throw it on top.  Now cup it in your hand and push up against the sides of the cake.  Rotate the cake until you have every side covered.  It will look messy!

Now just take a damp paper towel and run it along the bottom of the cake plate to take off any excess frosting and coconut.

And….Voila!  Pretty, fancy coconut cake!

Now to taste…

Overall I think this recipe is the best one I’ve tried yet.  That dang coconut dream is so illusive for me!  Maybe I am too picky, or maybe I just haven’t found the best recipe yet.  [I would love to hear about your recipes!]

How to improve… I would possibly toast the coconut for the outside of the cake.  It changes the flavor a little and I love toasted coconut, but it won’t give you the beautiful fluffy pure white cake.

You can also add some FrontierCoconut Flavor to the batter.  This was recommended to me by Joshua John Russell, the instructor of my Viking Cooking School Cupcakes class I took a few years ago.  He has been on the Food Network a few times in cake competitions!  I know, I got some tips from a celebrity…I’m really very cool. 

So this recipe would be a make again – but I would add some of the flavoring and maybe toast the coconut.

Now, who wants a Pina Colada!!!???