Tag Archives: coconut

Coconut Cake

Traditionally, coconut cake is lighter than air and sweeter than a marshmallow, which is not what I’m looking for in a cake. I’m looking for a cake that’s got a nice, firm texture, tastes like cake, and also has an intense coconut flavor. After the umpteenth online recipe told me to use boxed white cake mix to make the coconut cake fluffier, I Frankensteined this recipe together out of a couple of non-coconut sources.

Ingredients for the cake:

  • 9″ round cake pan
  • 1 2/3 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 stick butter, room temperature
  • 1 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup coconut milk
  • 1 cup sweet flaked coconut (did I mention it’s supposed to be coconutty?)

Ingredients for the frosting:

  • 3 ounces cream cheese, room temp
  • 1/2 stick butter, room temp
  • pinch salt
  • 2 cups powdered sugar
  • 2 tablespoons coconut milk
  • 1 teaspoon vanilla
  • 1 teaspoon rum

For the topping, lots more sweet flaked coconut!

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Set oven to 350° F.

Mix together the flour, baking powder, and salt in a bowl. Set aside. Cream together the butter and sugar. Then, beat the eggs into the butter/sugar mixture. Add part of the flour mixture, stir it in, add part of the coconut mixture, stir, and go on until it’s all combined. Finally add the vanilla and sweet flaked coconut.

Grease the baking pan and pour the batter in. Bake for about 30 minutes, but check on it early! The cake is done when a knife stuck in the middle comes out without chunks of batter on it.

Let the cake cool completely. Meanwhile, making the frosting couldn’t be simpler: put all the ingredients into a bowl and beat the heck out of them.

Once the cake is cool, turn it out onto the plate and frost. Sprinkle flaked coconut on top. Enjoy.

Here’s some photos of the process:

The batter.

The batter.

Frosting the cake.

Frosting the cake.

Place frosting in the middle of the cake and spread outward with a circular motion.

Place frosting in the middle of the cake and spread outward with a circular motion.

My boyfriend asked for please no coconut flakes on his slice, so that's why the cake is half-flaked.

My boyfriend asked for please no coconut flakes on his slice, so that’s why the cake is half-flaked.

A portion of the cake the next morning. This is what it looks like when it's not under crappy artificial light.

A portion of the cake the next morning. This is what it looks like when it’s under natural light.

Using Coconut Milk in Bread Pudding

I got the idea from some cooking magazine somewhere, the details of which are lost in the mists of time. You can substitute coconut milk for the milk on a 1:1 basis, which adds an interesting flavor, and the recipe is still as dead easy as always. Just dump the following ingredients together in a bowl:

  • 1 can coconut milk
  • 2 beaten eggs
  • 1/4 cup brown sugar, packed
  • 1 tsp vanilla
  • handful of walnuts and/or raisins, if desired

Take the darkest, crustiest bread you can find and tear it into chunks (you can even leave it out uncovered overnight to make it crustier). Stir that into your coconut milk mixture. Glorp the whole thing into a greased loaf pan; top with shredded coconut, if you like. Bake at 350º until just crunchy on top, about half an hour.