Gilly’s Corner is where delicious dreams come true. 

In celebration of spring break and in hopes that some of you guys have access to a real kitchen, this week I am posting a slightly more complicated/labor intensive recipe that is totally worth the effort. This recipe was brought to me by my fellow baker and the co-owner of my future bakery, Katie Fals. Whenever we get the chance, we try out new recipes in hopes of finding ones to sell at our future sweet shop. This past winter, Katie really wanted to find the perfect coconut cake. We tried a few recipes but none came close to this one. Coconut is not my favorite ingredient, but even I was a fan. This cake has the perfect amount of coconut so that it is not too sweet but the flavor is still there. That was crucial for me. Katie, who is a huge coconut fan, also agreed that this was the perfect amount of flavor. This cake, in my opinion, is better in the summertime, but it kind of looks like a giant snowball so it could pass for a winter cake. Regardless of the season, I would highly recommend it.

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Ingredients:

For the Cake:

  1. 3 cups all purpose flour
  2. ½ teaspoon baking soda
  3. 1 teaspoon baking power
  4. ¼ teaspoon ground cardamom
  5. ½ teaspoon salt
  6. ¾ cream of coconut
  7. 1 ½ teaspoon vanilla extract
  8. 1 ½ teaspoon almond extract
  9. ¾ pound unsalted butter
  10. 2 cups sugar
  11. 6 large eggs

 For the Coconut Buttercream

  1. ½ cup all purpose flour
  2. 2 cups whole milk
  3. 2 teaspoons vanilla extract
  4. 2 teaspoons coconut extract
  5. 1 pound butter
  6. 2 cups confectioners’ sugar

 For Garnishing

3 cups sweetened coconut flakes

 Directions:

For the Cake:

  1. Preheat the oven to 350 degrees and butter 2 9×2 inch round pans and dust with flour
  2. Sift together flour, baking soda, baking powder, cardamom and salt, set aside
  3. Stir together cream of coconut, ¼ cup water, vanilla and almond extracts
  4. Cream the butter and sugar together
  5. Add the eggs at a time, beating well after each egg
  6. Add the flour mixture in thirds alternating with the cream of coconut mixture
  7. Divide the batter evenly between the two pans
  8. Bake for 45-50 minutes until a cake tester comes out clean, let cool for 20 minutes then remove from pans and let cool completely.

For the Icing:

  1. Combine the flour, ½ cup of milk, vanilla and coconut extract in small saucepan and whisk until blended
  2. Set the pan over medium heat and gradually ad the remaining 1 ½ cups milk, whisking constantly.
  3. Cook until the mixture comes to a low boil then reduce the heat to low and continue to whisk until the mixture begins to thicken and starts to “burp”
  4. Transfer mixture to heatproof bowl and stir occasionally as it cools.
  5. Set aside to cool completely.
  6. Whip the butter on medium speed until soft and creamy, then gradually add the confectioners sugar and beat on high until light and fluffy in a mixer
  7. Gradually add the milk mixture, then increase to medium high and whip until frosting is light and fluffy.

To Assemble:

  1. Level the top of one of the layers with a serrated knife and place it cut side down on a serving plate
  2. Spread a dollop of frosting on top and spread evenly.
  3. Sprinkle ½ cup of coconut flakes on top and spread evenly.
  4. Place the second layer on tope, and frost the top and sides with the remaining frosting
  5. Sprinkle coconut flakes on the top and gently press the rest onto the sides

 

This cake can be stored in an airtight container at room temperature for up to two days.

Have an amazing break and enjoy this delicious cake!

-Gilly ‘15