How To Make: A Super Easy Coconut Cake, Mmm!
/ Monday, January 14, 2013
Good morning, lovely friends! We're shaking the sand out of our swimsuits and packin' our things to head back to Brooklyn. In the meantime, here's a recipe for the simple coconut cake I threw together for an impromptu birthday party this week. It's decadent, coconut-y and perfectly toasty (kind of like boyfriend's cheeks right now). I hope you enjoy it as much as we did :) See you back here tomorrow! xo
EASY COCONUT CAKE
FOR THE CAKE
1 1/2 sticks unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1/4 cup coconut milk
2 teaspoons vanilla extract
1/4 to 1/2 cup sweetened shredded coconut
FOR THE FROSTING
1 (8-ounce) package cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
Pinch of salt
2 to 3 cups confectioners' sugar
2 to 3 tablespoons milk
1/2 cup sweetened shredded coconut, plus toasted coconut for coating
1. Make the cake: Preheat oven to 350˚. Spray a 9-inch round cake pan with cooking spray. Line with parchment paper; spray with cooking spray and dust with flour, tapping out the excess.
2. Beat butter and granulated sugar in a bowl with a mixer on medium-high speed until fluffy. Beat in eggs, one at a time, until combined.
3. Whisk the flour, baking powder, baking soda and salt together in a bowl. In another bowl, whisk the milk, coconut milk and vanilla. Alternate adding the flour mixture and milk mixture to the butter in 5 additions, starting and ending with the flour mixture, beating until just combined. Fold in the coconut using a spatula.
4. Spoon batter into prepared pan. Bake until a toothpick comes out clean, about 50 minutes. Let cool in the pan 10 minutes, then invert onto a wire rack and cool completely.
5. Make the frosting: Best the cream cheese and butter until smooth. Add the vanilla and salt and beat until combined. Alternate adding the confectioners' sugar and milk until you reach your desired consistency and sweetness. Fold in the coconut.
6. Slice the cake, horizontally, into 2 layers (if desired). Fill and frost. Press on toasted coconut, if you're in the mood.