Wednesday, July 11, 2012

coconut cake

Everyone needs something to help them zone out. For me it's usually crafting or sewing, but lately it's been food related - baking, mostly. I've been doing everything by hand, whipping, mixing, folding... letting my brain shutdown and only focusing about how good the muffins smell, or how many more minutes the cookies need in the oven.

Luckily I have some awesome students in my office who are always up for a cookie or piece of cake, otherwise I'd be in trouble! :)

So when I saw a recipe for coconut cake, two things I love put together in one, I knew I was going to make it for the next work gathering. This cake was SO good. Moist and delicious. And even if you turn your nose up to coconut, give this cake a try. I had two coconut-haters loving this cake. The coconut flavor is mild, just a nice hint.

coconut cake
1 stick unsalted butter, melted and cooled, plus more for pans
6 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 cup sugar
1/3 cup flaked unsweetened coconut, toasted and finely ground
1 cup all-purpose flour, divided
2 cups heavy cream, divided
1 can (13.75 ounces) unsweetened coconut milk
1 can (14 ounces) sweetened condensed milk
3 cups mixed fresh berries (optional)
Preheat oven to 350*. Generously butter a 9x13" glass baking dish.

Whisk together egg whites, baking soda and salt using a mixer on medium speed, until soft peaks form, about 4 to 5 minutes. Add egg yolks to egg white mixture and whisk until completely combined. Gradually add sugar and mix until combined. Fold in butter and coconut with a rubber spatula.

Sift 1/4 cup flour onto mixture, fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan, bake until golden and a toothpick inserted into the center comes out clean, about 20 to 25 minutes.

While it's baking, whisk together 1 cup heavy cream, the coconut milk and condensed milk. As soon as you take the cake out of oven, pour the cream mixture over the cake. Let cake cool completely in pan on a wire rack. Cover the cake and refrigerator at least 5 hours and up to 8 hours to let all the cream soak in.

Just before serving, whisk remaining cup heavy cream until soft peaks form and spread it over the cake. Serve with fresh berries, or yummy strawberry rhubarb sauce like I made. {recipe to come!}

Super yummy and worth the elbow grease. :)

xoxo, christa


  1. Oh my God!!! This was so good! I was so fortunate cause I tasted this.

  2. Oh my God!!! This was so good! I was so fortunate cause I tasted this.


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