Tag Archives: coconut buttercream

coconut cake… because it’s March and cold and I needed to make a cake or I would cry

coconut cake slice

The downside of living in Vermont is the never ending winter. The older I get the less tolerant I am of winters grip on what should be Spring. I packed away my boots and huge parka the first week of March, because I’m an idiot and because I delude myself in thinking that if I pack my parka away it will no longer be cold enough for a parka and so I go through around a month of freezing my ass off whenever I leave my house. On the solstice this year it was 17 with a wind chill of 0. I walked the dogs in my Spring raincoat… I wanted to die. I came home and thought about going to bed and never getting out but then I thought that the solution to such bullshit was to bake a cake… a white light summery breezy airy sunny springy kinda cake as a way of pretty much telling winter to shove off. It didn’t work, it’s still in the 20’s but at least every mouthful of light moist cake, creamy frosting and toasty crunchy coconut made me feel better… kinda.

adapted from Americas Test Kitchen

Coconut Cake:

  • 1 large whole egg plus 5 egg whites
  • 3/4 cup cream of coconut
  • 1/4 water
  • 1 teaspoon vanilla
  • 2 1/4 cups all purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 tsp salt
  • 1 1/2 sticks butter
  • 2 cups sweetened shredded coconut
  1.  preheat oven to 325
  2. grease and lightly flour 2 9″ pans
  3. Combine egg, egg whites, cream of coconut, water, and vanilla in a bowl and whip until combined
  4. In a mixer bowl with the paddle attachment combine flour, sugar, baking powder and salt, mix to combine
  5. add room temp butter, a slice at time into the bowl with the mixer on low, beat until mixture looks like corn meal
  6. add half the liquid and mix until combined and fluffed, add other half until combined, the batter will be thick
  7. pour into greased pans and cook for 30 minutes
  8. take cakes out, leaving the oven on, rest cakes for 15 minutes and then take out of pans and rest to cool on racks

while cakes are cooling spread shredded coconut in a thin layer and toast in the oven for 15-20 minutes stirring every 5 minutes, when brown and toasty cool coconut on counter

Coconut buttercream frosting:

  • 4 large egg whites
  • 1 cup sugar
  • 3 sticks butter, at room temperature
  • 1/4 cup cream of coconut
  • teaspoon vanilla extract
  1. combine the egg whites and sugar in a mixing bowl and place over a saucepan with 2 inches of simmering water, stir egg white mixture until you can no longer feel any grit when you rub the mixture between your fingers
  2. put egg mixture in a mixer bowl and whip on medium speed with the whisk attachment until mixture cools and stiffens (around 8-10 minutes)
  3. add butter one slice at a time until incorporated, when mixture begins to look like curdled milk don’t worry it will smooth out as it beats
  4. when mixture looks smooth and glossy add cream of coconut and vanilla, whip until combined
  5. frost cooled cake and then take the toasted coconut in your hand and press it into the sides and then the top of the cake.

coconut cake whole

it really is a beautiful project …a light and airy cake with a lusciously smooth and coconut infused frosting, it almost makes March acceptable, almost.

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