Coconut is one of those things you either love or hate, and I feel like if you love it you should indulge to the max. When I have been searching for a cake recipes, looking up and down and throw a couple of recipes together. I found through the research there were some pretty lovely variations including lime or lemon curd as filling which I have a great recipe for on my blog. Under the cake recipe I’ll provide a simple, very basic coconut icing. I hope all the coconut lovers get to try and love it as much as I do.
Coconut Lover’s Cake
- 1 cup of canned coconut milk
- 3 large free run eggs
- 1 teaspoon pure vanilla extract
- 3 cups of cake flour
- 4 teaspoons baking powder
- 1 cup of butter at room temperature
- 1/2 teaspoon salt
- 1 1/2 cup granulated sugar
- 1 cup of unsweetened coconut ground, I actually found coconut for macaroons that had the right texture if you like a sweeter cake use half of each unsweetened and sweetened
- 1 cup butter (room temperature)
- 6 (to 8, if needed)cups icing sugar
- 1/2 cup coconut milk
- 1 cup of unsweetened coconut(optional, you can just cover it with it but when I fill the cakes I find the coconut helps it keep it’s shape)
- 1 teaspoon coconut extract (optional)
- 1 cup of semi sweet chocolate broken into pieces
- 1/2 cup of coconut milk (I used 1 cup in the cake, 1/4 cup in the icing and 1/2 cup for the chocolate so it works out to use a full can)
Pre-heat oven to 350F
In a medium bowl sift flour with baking powder.
In a separate smaller bowl whisk coconut milk with eggs and vanilla until combined.
In a large bowl beat butter with salt and slowly stream in sugar until mixture is well combined and fluffy.
To the large bowl add 1/3 of the flour mixture and 1/3 of the coconut milk mixture to the butter mixture and combine well. Scrape down sides of the bowl and repeat.
To the last 1/3 of the flour mixture add 1 cup of shredded unsweetened coconut. Finally add the remainder of the coconut milk and the flour mixture to the batter and mix on medium until smooth.
Cake mix should be thick but spreadable. Pour into two small 8 or 9 inch round cake tins or a large 12 inch one. Bake until a tooth pick or cake tester comes out clean from the middle of the cake approximately 35-50 minutes.
Cool in pan for 5 minutes before removing. When cake is cooled split cake in halves or thirds and fill with lemon or lime curd or the following icing. Top with lots of coconut, toasted or un-toasted.
For the icing, Cream butter with a mixer until smooth and creamy. With mixer on low, slowly add 6 cups of sugar, coconut milk and coconut extract until blended well. Only add the extra 2 cups if needed. The recipe yields a large amount of icing I would cut it in half if you are making these cupcakes, but if you are making a 2 tiered cake you will need the full recipe.
For the ganache, slowly melt chocolate with coconut milk over a double boiler, when just melted and combined pour over finished iced cake or use to fill the middle, let cool completely before icing.