{"id":20133,"date":"2014-03-12T08:42:52","date_gmt":"2014-03-12T12:42:52","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=20133"},"modified":"2017-03-28T07:42:04","modified_gmt":"2017-03-28T11:42:04","slug":"recipe-coconut-cake","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2014\/03\/recipe-coconut-cake.html","title":{"rendered":"Coconut Cake"},"content":{"rendered":"

Our contributor, Tessa Huff<\/a>, is back today with a lovely new cake recipe\u2026.<\/em><\/p>\n

Coconut usually reminds us white-sand beaches and flavor combinations boosting pineapple and mango. \u00a0With such beautiful textures and versatile flavors, I vow not to limit coconut to only tropical palettes ever again.<\/p>\n

\"Coconut<\/a><\/p>\n

Old-fashion coconut cake is a quintessential Southern treat. \u00a0There is something nostalgic about a big slice of velvety butter cake and rich cream cheese frosting. \u00a0The fluffy flakes and creamy flavors are like comfort food, but for dessert. \u00a0The rustic finish can be dressed-down for a weekday indulgent or dressed-up with fresh florals for a spring shower or Easter celebration. \u00a0This is the type of cake I can imagine being shared on a sunny patio with sweet tea and great friends.<\/p>\n

\"Coconut<\/a><\/p>\n

For Spring, I wanted to create a whimsical yet classic coconut cake. \u00a0I developed a velvety butter cake made with rich coconut milk and paired with classic coconut cream cheese frosting. \u00a0The tangy red raspberry filling added just the right amount of sweetness and vibrance to the creamy cake. \u00a0I chose the largest flakes I could find and left them un-toasted for a light-as-a-feather look. \u00a0The two-tiers of heavenly flakes make for a gorgeous center piece for any dessert or brunch spread.<\/p>\n

\"Coconut<\/a><\/p>\n

\"Coconut<\/a><\/p>\n

\"Coconut<\/a><\/p>\n

\"Coconut<\/a><\/p>\n

COCONUT CAKE<\/strong>
\na recipe by Tessa Huff<\/a><\/p>\n

For the Coconut Cake:<\/em><\/p>\n

1\/2 cup unsalted butter, softened
\n1\/2 cup coconut oil
\n2 cups sugar
\n3 whole eggs + 3 egg whites
\n1 teaspoon vanilla bean paste
\n1 teaspoon coconut extract
\n3 cups cake flour
\n1 tablespoon baking powder
\n3\/4 teaspoon salt
\n3\/4 cup coconut milk
\n1\/2 cup whole milk<\/p>\n

    \n
  1. Preheat oven to 350 degrees. \u00a0Prepare 3 x 6 inch cake pans and an 8 inch square cake pan and set aside.<\/li>\n
  2. \u00a0Sift together the dry ingredients and set aside.<\/li>\n
  3. \u00a0Place the butter and coconut oil in the bowl of an electric mixer. \u00a0Beat until combined with a paddle attachment.<\/li>\n
  4. Add sugar and mix on medium-high until light and fluffy.<\/li>\n
  5. \u00a0Turn mixer to medium-low and add in the eggs, egg whites, vanilla bean paste, and coconut extract.<\/li>\n
  6. Stop mixer and scrape down the sides and bottom of the bowl.<\/li>\n
  7. \u00a0In alternating batches, add in the dry ingredients and milks – starting and ending with the dry ingredients. \u00a0Mix until just combined.<\/li>\n
  8. \u00a0Pour batter into prepared pans. \u00a0Bake until done (about 22-24 minutes).<\/li>\n<\/ol>\n

     <\/p>\n

    For the Coconut Cream Cheese Frosting<\/em><\/p>\n

    1\/2 cup unsalted butter, softened
    \n1\/2 cup cream cheese
    \n3 1\/2 – 4 cups confectioner’s sugar, sifted
    \n2-4 tablespoons coconut milk or cream
    \n1\/2 teaspoon vanilla bean paste<\/p>\n

    Mix butter and cream cheese with an electric mixer until lightened. \u00a0Slowly add in the remaining ingredients. \u00a0Mix on medium speed until creamy. \u00a0Add more or less sugar and milk until desired consistency.<\/p>\n

     <\/p>\n

    To Assemble Cake:<\/em><\/p>\n

    Coconut Cake
    \nCoconut Cream Cheese Frosting
    \nRaspberry Fruit Preserves
    \nCoconut Flakes<\/p>\n

    STEP 1 :<\/strong>\u00a0 De-pan cakes from the 6 inch pans. \u00a0Trim to level.<\/p>\n

    STEP 2 :<\/strong>\u00a0 Run a knife around the edges of the square cake pan and un-mold cake onto a cutting board. \u00a0Use a 3-4 inch cake ring to cut out three cake layers.<\/p>\n

    STEP 3 :<\/strong>\u00a0 Place cream cheese frosting in a piping bag fitted with a plain, round piping tip. \u00a0Place a 6 inch round cake on a cake board or cake stand. \u00a0Pipe a frosting dam around the top edge of the cake. \u00a0Fill in with the raspberry preserves. \u00a0Top with second layer of cake and repeat. \u00a0Ice the 6 inch cake with cream cheese frosting. \u00a0Cover cake with coconut flakes. \u00a0NOTE: No need to worry about icing the cake perfectly since the sides will be covered with coconut flakes.<\/p>\n

    STEP 4 :<\/strong>\u00a0 Repeat with the mini cake layers. \u00a0Ice and cover with coconut flakes before carefully transferring cake on to of the 6 inch round cake. \u00a0Decorate with fresh flowers.<\/p>\n

    NOTE :<\/strong>\u00a0 To serve, remove the top tier with an off-set spatula before slicing.<\/p>\n

    \"Coconut<\/a><\/p>\n

    \"Coconut<\/a><\/p>\n

    \n

     <\/p>\n

    YOU MAY ALSO ENJOY:<\/strong>
    \n    My Raspberry Earl Grey Cake<\/a>
    \n    My Lemon Meringue Cake<\/a>
    \n    My Orange Creamsicle Cake<\/a>
    \n    My Banana Choco Hazelnut Cake<\/a>
    \n    My Rose Buttercream Cake<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Our contributor, Tessa Huff, is back today with a lovely new cake recipe\u2026. Coconut usually reminds us white-sand beaches and flavor combinations boosting pineapple and mango. \u00a0With such beautiful textures and versatile flavors, I vow not to limit coconut to only tropical palettes ever again. Old-fashion coconut cake is a quintessential Southern treat. \u00a0There is […]<\/p>\n","protected":false},"author":9,"featured_media":20140,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[295,223,215,96,47,224],"tags":[],"class_list":{"0":"post-20133","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-blog","8":"category-cakes","9":"category-easter","10":"category-mothers-day","11":"category-recipes","12":"category-tessa-huff","13":"entry"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/20133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/comments?post=20133"}],"version-history":[{"count":9,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/20133\/revisions"}],"predecessor-version":[{"id":24382,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/posts\/20133\/revisions\/24382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media\/20140"}],"wp:attachment":[{"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/media?parent=20133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/categories?post=20133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thecakeblog.com\/wp-json\/wp\/v2\/tags?post=20133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}