How good does this cake look now? Really. As much as I enjoyed eating this cake I loved making it and of course clicking it. I kept licking a bit of the frosting while making it (am I allowed to do that?). Well yeah! I made the cake for us so I can do what I want to. 🙂 I ate all the bits and pieces of the cake that I trimmed while putting the frosting on the cake. It was so so good.
You can see, I am super excited about this cake. Well, there are reasons to be. I have been reading up and trying and been not so successful at making a perfectly moist and delicious coconut cake. …until I made this one. I couldn’t have let summers pass without making a coconut cake to share with ya’ll. I love coconut… in any form. I used to have coconut water from as many as 3-4 coconuts a day when I lived in Singapore. How much I miss fresh coconut water!
Now back to this cake. It’s delicious, full of natural coconut flavor, moist, has no artificial flavors and is a perfect dessert for two. I have complained in the past about how it’s not easy to find a dessert recipe, especially a cake recipe, for two. Unlike cooking, where you can adjust the recipe to make enough to feed two by just eyeballing your ingredients, you cannot just adjust a recipe or the the ingredients that easily while baking. Halving recipes and ingredients doesn’t always work. So I had to work around a couple of recipes that I found and this one worked well.
For the frosting and cake decorating, I was totally inspired by Weebirdie’s Naked Summer Wedding Cake that you must see, if you haven’t already. It screams summer! Also, Dimple from Shivaay Delights got me thinking about doing a coconut cake when she posted her lovely Toy Story Coconut Iced Sponge Cake. So thank you both for the inspiration!
Hang on. I am not done yet. I am not done with this post and I am not done with coconut. I am soon going to be experimenting with coconut flour that I read is not so easy to work with but is super healthy! Watch out.
Now, without further ado, here is a recipe for a two-layer 4-inch Coconut Cream Cake with a Coconut Cream Frosting:
- Egg whites from 3 eggs, at room temperature
- 6 tablespoon butter, at room temperature
- ½ cup sugar
- ½ cup coconut milk
- ¼ cup coconut cream (this is fat from the coconut milk, see notes below for substitute)
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons corn flour
- 1 ¼ teaspoon baking powder
- 2 tablespoons unsweetened shredded coconut (see notes below)
- ¼ teaspoon salt
- 1 can chilled full fat coconut milk
- 1 teaspoon of sugar
- 2-3 teaspoons unsweetened shredded coconut
- Preheat the oven to 350 F. Grease three 4-inch cake tins. I used mini spring form pans.
- Keep the egg whites in a clean bowl and set them aside while you get the rest of the batter ready.
- In a bowl, mix the coconut milk, coconut cream and the vanilla essence and set this aside.
- In a separate bowl, put together the AP flour, corn flour, baking powder, shredded coconut and salt and set this aside.
- In a stand mixer or with a hand mixer, cream the butter and sugar together for about 4-5 minutes.
- In 3 batches, add the dry ingredients alternating with the wet ingredients (starting & ending with the dry ingredients). Just mix until combined. Do not overmix the batter. It is ok if there is some dry flour still remaining, it’ll all come together when you fold in the egg whites.
- Now, using a stand mixer or a hand mixer, whisk the egg whites until they form soft peaks.
- Fold the egg whites in the batter in 2-3 batches very gently with a spatula, only until combined.
- Pour the batter into the pans and bake them at 350 F for about 35-40 minutes until a tooth pick comes out clean when inserted in the center.
- Allow the cakes to cool completely before frosting. Preferably for 4-5 hours or even overnight in the refrigerator. If you keep them in the refrigerator make sure you wrap them well in cling wrap.
- Make sure the can of your coconut milk is absolutely chilled.
- Take it out and place it upside down and open the can.
- You’ll notice opaque thick creamy fat from the coconut milk settled (or some of it sinking).
- Take about 3-4 tablespoons of the coconut fat and place it in a small bowl together with the sugar and shredded coconut. Keep the rest of the coconut milk in the refrigerator for later use.
- Using a hand mixer, whip it the way you would usually whip cream. Do this for about 4-5 minutes until it’s nice and fluffy.
- Even out the top of the cakes by trimming the cakes as required.
- Then dollop some cream in between the two cakes and spread.
- Next, dollop some cream over the top cake and spread it gently. I didn’t spread the cream on to the sides of the cakes but feel free to smother the cake with the coconut cream.
- Sprinkle some toasted coconut on the top and serve!
1. In place of coconut cream in the cake batter, you could either use coconut milk or regular milk.
2. You could use regular whipped cream instead of the coconut cream in the frosting however, it will not give you the same coconut flavor that coconut cream will.
3. I used shredded & dehydrated coconut in the batter and the frosting. I am not sure if the result will be very different if you use fresh shredded coconut.
4. I only frosted two 4-inch cakes but with a little more frosting you could frost all three cakes.
Let’s have a slice now..
Hope you all at Fiesta Friday saved some space for this late entry! 🙂
Also linking this up at DM Du Jour’s MM Linkup Party!