Thursday, July 5, 2012

Coconut Cake

it's pure yumminess.


i found this recipe on pinterest when my friend and i were going through a coconut craze. :) so here we go.



Ingredients


2 cans (14 ounces each) regular coconut milk

For the cake:
2 cups all-purpose flour
3 tablespoons cornstarch
3 1/4 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 large eggs
1/2 teaspoon vanilla extract
1 cup reduced coconut milk (see above)

For the frosting:
3 cups sweetened flaked coconut
2 sticks butter, softened
4 cups confectioner's sugar
1/4 cup reduced coconut mild (see above)
1 1/2 teaspoons vanilla extract
pinch of salt

directions

bring coconut milk to a boil in a medium saucepan over medium-high heat. Reduce heat to medium and cook, whisking often, until reduced to 1 1/2 cups. Cool to room temperature.

PAUSE! ok so i may be the only one out there who didn't know what reducing coconut milk is, but i'm going to explain anyway. so basically you're trying to evaporate most of the water out of the coconut milk so that it's more condensed and coconutty. it takes a while, but it's worth it.

Be careful not to reduce the coconut milk beyond 1 1/2 cups or the solids will start to separate from the fat. the reduced coconut milk can be refrigerated for several days. 


For the cake:
adjust oven rack to the middle position and heat the oven to 350 degrees. grease and flour two 8-inch cake pans. mix flour, cornstarch, baking powder, and salt in a medium bowl. with an electric mixer, beat butter in a large bowl until fluffy. add sugar; beat until well mixed. beat in eggs, one at a time and then vanilla, scraping down sides of the bowl as needed. beat in half the flour mixture, then the reduced coconut milk and finally the remaining flour mixture, scraping down the bowl again, until just smooth.

divide batter evenly between prepared pans; bake until golden brown and toothpick inserted into cake center comes out clean, 30 to 35 minutes. transfer to wire ram; let cool for 5 minutes. remove cakes from pans and return to wire rack to cool completely.


For the frosting:
reduce oven temperature to 325 degrees. spread coconut on a    13-by-9 inch baking pan.; toast, stirring occasionally, until flakes are dry and some light golden. (you really have to watch it. don't go more than 5 minutes without stirring the flakes! and they go from light to gold REALLY fast.)

with an electric mixer beat butter in a large bowl until smooth. slowly beat in sugar until well combined. beat in coconut milk, vanilla, and salt until smooth.


Assemble the cake:
place a cake layer on a cake stand. using a knife or offset spatula, spread about 1/3 of the frosting over cake top; sprinkle generously with coconut. place the next layer over the first. spread remaining frosting evenly on cake top and sides. sprinkle top generously with coconut. using an opened hand, gently press remaining coconut around cake perimeter. refrigerate cake until frosting sets, about 30 minutes. slice and serve.

***i wanted my icing more coconutty than it turned out, so i added a dash of imitation coconut (coconut extract) and 2 extra cups of powdered sugar, since it was really hot outside and the butter in the icing was melting and getting really thin. i don't know if it always does that. 




well there you have it! i hope you enjoy your time in coconut heaven!



1 comment:

  1. This is definitely the best cake I've ever had in my life. :o) awesome birthday

    ReplyDelete