Pdl Coconut Cake

[Heinz Francis]

Iadapted this recipe from my favorite white cake. Its pristine crumb, fluffy texture, and stick-to-your-fork moisture guarantee cake success. In fact, I have the recipe memorized and even used it as the base of pistachio cake, cookies & cream cake, espresso cake, burnt sugar caramel cake, and strawberry cake. The recipe is cake gold and I knew it would be the perfect starting point for a fluffy and moist coconut cake.

Firstly, my recipe not only uses coconut flavouring (you can use coconut extract or essence), but also coconut milk. This adds extra coconut flavor to the cake and contributes to the fluffy texture. This is because coconut milk adds moisture to the cake batter and it has a high fat content, which contributes to a super tender crumb.

Secondly, this cake recipe uses the creaming method when it comes to mixing the cake batter. This is when the butter and sugar is mixed together at the beginning for a few minutes. What this does is it creates air pockets in the mixture, which expand during baking, giving your cake a light and fluffy texture.

Add in your vanilla extract/essence, coconut essence/extract and half a cup of the coconut milk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Add in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining 3/4 cup of coconut milk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 6 on recipe card below).

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the coconut cream cheese frosting recipe below.

This cake can be left out at room temperature for about half a day, but due to the cream cheese, it will need to be refrigerated after that/overnight. Place in an airtight container before putting it in the fridge to prevent the cake from drying out. For more tips on how to safely store a cake in the fridge, check out my blog post on 3 uncommon baking tips.

Yes, you can use this recipe to make a coconut sheet cake (a 913 inch cake pan will work best). You will just need to adjust the cooking time as needed, and will only need half the amount of frosting.

one macaroni laid an egg in her poop but for the most part they've been really good about going in their little nesting boxes. oh gosh, i just had a thought, i hope our eggs continue to be this tasty because now with all the snow on the ground, foraging around the yard is going to be way more difficult for macaroni. oof. can any chicken parents out there advise on this?

in other news, happy week-before-christmas! if you are not up to your eyeballs in cookie swaps and gingerbread houses and candy canes yet, you're doing it wrong. (right?) so here's some more sugar to add to the madness. it's got coconut coming at it from every possible angle in every possible form by way of coconut milk, coconut oil, coconut flavor oil, shredded coconut, and king arthur flour's sparkly heavenly coconut sugar. it's delightfully dense and magically moist and unlike most of the big honkin 8" cakes that i typically make, this guy is scaled down slightly to a 6" cake to allow for fewer leftovers to be added to the holiday sugar pile. yippee!

preheat the oven to 350f. grease and line the bottoms of three 6-inch cake pans and set aside.

in a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda. in a separate, medium bowl, whisk together the egg, coconut milk, lemon juice, vanilla, coconut flavor oil, and coconut oil. add the wet ingredients to the dry ingredients and stir to combine.

pour the batter into the cake pans and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 22 minutes.

let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely.

Stack up the cake layers with a layer of frosting in between and frost all over. Place the cake on a rimmed baking sheet and cover it all over with coconut. Shape cones out of the green marzipan to make the trees and roll in the sparkly coconut sugar. Stick em on top and enjoy!

Preheat the oven to 350F. Grease an 8 by 2-inch round pan with butter, line the bottom and sides of the pan with parchment paper, and grease the paper. Alternatively, grease the pan and dust with coconut, shaking off any excess.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 to 35 minutes or until a wooden skewer inserted in the center comes out clean, and the cake bounces back when lightly pressed.

Remove the cake from the oven and let it stand for 10 minutes. Run a butter knife around the cake to gently release. Peel off the parchment paper from the sides. Invert the cake, peel off the bottom piece of parchment paper, and cool on a wire rack.

Preppy Kitchen is a butter-based cake that uses egg whites, milk (I used coconut milk), cake flour and shredded coconut in the batter. Notably, John calls for the reverse creaming method, which typically results in a finer, more delicate crumb. The cream cheese frosting uses a 1:1 ratio of cream cheese to butter with coconut extract for flavor.

I couldn't quite pinpoint why Franqueza's was so delicious. It was rich without being overly heavy and moist without being too dense. And best of all, it wasn't overly coconutty. That's all by design.

"It was kind of a fluke," she said. "I put it on the menu as a placeholder for a photo shoot. But when our owner, Sandy Beall tried it, he said 'You can never take this off the menu.' It's kind of controversial because everyone has their own coconut cake they like."

After that photographer asked her for a few spring desserts to shoot, she thought, 'What would be beautiful?" So she landed on a big slice of cake. She never intended it to be a menu staple at the resort.

"I took a plain white cake recipe that I loved and took out some of the butter and put in coconut oil," she said, "I took out some of the milk and replaced it with coconut milk and it tastes so amazing. There are all these yummy things that make it rich and it doesn't taste fake because it has real coconut flavor as opposed to extract."

"I do a classic American buttercream with butter, confectioners sugar, milk and vanilla, but I like to use buttermilk," she said. "Icing needs more salt than you'd think so it doesn't taste so sugary sweet. I top it with some toasted, flaked coconut on top which makes it so harmonious."

Franqueza, the genius behind all of High Hampton's baked goods, was happy to share her coconut cake recipe. Still, trying to make a cake at this level can scare novice bakers. That's why she rolled through a few tips for success, starting with the fact that you can't make a good cake if you're in a hurry.

Franqueza adds there's "almost nothing" that can't be made ahead of time. Go ahead and make the layers to a cake that you ice the next day. Freeze cookie dough and bake it as you want. Cinnamon roll dough can be kept in the refrigerator overnight for next-day baking.

Ever wondered how to tell if a cake is perfectly baked and not overcooked? Franqueza said the toothpick test is still the gold standard. If it comes out clean, your cake is ready. If not? Keep baking.

Measure your granulated sugar with the baking powder, baking soda, and salt. Ensuring your butter is soft to the touch, in a stand mixer with the paddle attachment, cream together the butter, coconut oil and sugar mixture until fluffy, 3-5 minutes. Then add the egg whites, coconut extract and vanilla. You can combine the coconut milk and heavy cream in one measuring cup, then alternate adding the White Lily flour and the coconut milk and heavy cream mixture.

Bake the cake layers for 25 minutes. Insert a toothpick in the center after 25 minutes and, if it comes out clean, remove the cake from the oven. If it is wet, give the cakes 2-3 more minutes, and repeat this process until the toothpick comes out clean. Allow the cakes to cool in the pan for 45 minutes, then remove to finish cooling on a wire rack.

Lastly, add the buttermilk and vanilla while the mixer is running on low, until fully combined. The buttercream should be light and fluffy. if the buttercream appears too stiff, mix on medium-high speed for a few more minutes, or add a few more tablespoons of buttermilk.

It can be helpful to trim the tops of the layers to make them a little shorter and completely flat across this top. Use an ice cream scoop to scoop even portions of buttercream in between each layer, which will help with stacking.

Working in sections when trying to ice the sides can also be helpful. Ice one 3-inch section from top to bottom first, then move on to the section next to it, instead of trying to work your way around all at once.

If you wish to make a glaze: Whisk together 3/4 cup powdered sugar with 1 to 2 tablespoons of the leftover coconut milk, adding a little at a time, until it is smooth but not too runny. Add a pinch of salt, if you wish. Once cake is fully cool, spread over the top of the cake and smooth to the edges with a knife or small offset spatula, where it will find its way down the sides decoratively on its own. I added some white confetti sprinkles, but toasted coconut chips would be nice here too.

This is brilliant Chelsea! Simple and works great, no idea why I never thought of it. I put the can on top of my hot air vent about 30 minutes before baking, then just gave it a good shake before opening it. Perfectly mixed. Thanks!

I was so excited to make this cake. I pulled it from the oven and there was the smell..the overwhelming smell of to much baking soda. However I only used what the recipe called for? The flavor overpowered the cake. What happened?

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