Coconut Cake | requested by Angie
More viewer requests, for more desserts!! Angie requested a coconut cake and I was happy to oblige her. This delicious cake is super moist owing to the cream of coconut poured over the layers prior to icing. While it does have shredded coconut, the flavor isn’t overwhelming. So non-coconut eaters rejoice. You can enjoy this cake as well.
Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler
Fashion Jewelry provided by: Gems by Gilly
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Pieces worn: Blue Ice (earrings)
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Gilly:
Coconut Cake—Cake Batter
1 cup, 226g, butter, softened
2 cups, 366g, white sugar
4 large eggs, 200g
3 cups, 360g, all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
15 ozs., 425g, cream of coconut†
1 cup, 8ozs., 226g, sour cream
1 teaspoon, 5ml, vanilla extract
½ teaspoon 2ml, coconut extract
2½ cups, 396g, shredded coconut
†not coconut milk or cream
Preheat oven to 350F, 180C, gas mark 4 and spray 2, 9-inch cake pans with cooking spray, line with parchment paper, and spray the paper. Set aside. In a small mixing bowl, whisk the cream of coconut until it’s smooth. Add ½ cup of the cream of coconut to the sour cream and the extracts in a medium mixing bowl. Whisk until it’s smooth and set aside. Mix the flour, baking powder and salt in a bowl and set aside. In a large mixing bowl, cream the butter and sugar until smooth. Add the eggs, one at a time beating thoroughly after each addition. Continue to beat until the mixture is light and lemony in color. Add the flour and sour cream mixtures alternately, starting with the flour in 3 additions. Mix only until it is just combined. Divide batter between the cake pans and smooth.
Bake cake layers for 40-50 minutes or until a toothpick inserted near the center comes out clean. Place the hot cake layers, still in the pan, on a cooling rack and pour and brush the remaining cream of coconut over the layers. Allow the layers to cool completely. Place the first cake layer, right side up, in your cake plate. Prepare the 7-minute frosting.
7-Minute Frosting
2 cups, 366g, white sugar
4 large eggs whites, 100g
½ cup, 125ml, water
2 tablespoons, 30ml, corn syrup
1 teaspoon, 5ml, vanilla extract
½ teaspoon 2ml, coconut extract
Place a medium saucepan with an inch and a half of water in it over high heat until it boils. Reduce the temperature to a simmer. Add all ingredients to a large mixing bowl. Beat on high with an electric mixer until smooth. Place the mixing bowl over the simmering water and continue to beat on high until soft peaks form, 5-7 minutes. Remove the mixture from the heat and continue to beat on high until stiff peaks form and the icing is spreadable. Ice the first layer’s top, pressing about a ½ cup shredded coconut into the icing. Set the second layer on top and ice the entire cake. Press shredded coconut onto the top and sides of the cake. Serve immediately.
Music: Sweet as Honey by Topher Mohr and Alex Elena available from the YouTube Audio Library
Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler
Fashion Jewelry provided by: Gems by Gilly
Facebook: /
Email: [email protected]
Pieces worn: Blue Ice (earrings)
Follow us on Twitter and Facebook.
Laurice: and /
Gilly:
Coconut Cake—Cake Batter
1 cup, 226g, butter, softened
2 cups, 366g, white sugar
4 large eggs, 200g
3 cups, 360g, all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
15 ozs., 425g, cream of coconut†
1 cup, 8ozs., 226g, sour cream
1 teaspoon, 5ml, vanilla extract
½ teaspoon 2ml, coconut extract
2½ cups, 396g, shredded coconut
†not coconut milk or cream
Preheat oven to 350F, 180C, gas mark 4 and spray 2, 9-inch cake pans with cooking spray, line with parchment paper, and spray the paper. Set aside. In a small mixing bowl, whisk the cream of coconut until it’s smooth. Add ½ cup of the cream of coconut to the sour cream and the extracts in a medium mixing bowl. Whisk until it’s smooth and set aside. Mix the flour, baking powder and salt in a bowl and set aside. In a large mixing bowl, cream the butter and sugar until smooth. Add the eggs, one at a time beating thoroughly after each addition. Continue to beat until the mixture is light and lemony in color. Add the flour and sour cream mixtures alternately, starting with the flour in 3 additions. Mix only until it is just combined. Divide batter between the cake pans and smooth.
Bake cake layers for 40-50 minutes or until a toothpick inserted near the center comes out clean. Place the hot cake layers, still in the pan, on a cooling rack and pour and brush the remaining cream of coconut over the layers. Allow the layers to cool completely. Place the first cake layer, right side up, in your cake plate. Prepare the 7-minute frosting.
7-Minute Frosting
2 cups, 366g, white sugar
4 large eggs whites, 100g
½ cup, 125ml, water
2 tablespoons, 30ml, corn syrup
1 teaspoon, 5ml, vanilla extract
½ teaspoon 2ml, coconut extract
Place a medium saucepan with an inch and a half of water in it over high heat until it boils. Reduce the temperature to a simmer. Add all ingredients to a large mixing bowl. Beat on high with an electric mixer until smooth. Place the mixing bowl over the simmering water and continue to beat on high until soft peaks form, 5-7 minutes. Remove the mixture from the heat and continue to beat on high until stiff peaks form and the icing is spreadable. Ice the first layer’s top, pressing about a ½ cup shredded coconut into the icing. Set the second layer on top and ice the entire cake. Press shredded coconut onto the top and sides of the cake. Serve immediately.
Music: Sweet as Honey by Topher Mohr and Alex Elena available from the YouTube Audio Library
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