Coconut Cake
Ingredients
- 100 g unsweetened shredded coconut
- 260 g all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 180 g butter, room temperature
- 30 g granulated sugar
- 4 large eggs, room temperature
- 120 g sour cream, room temperature
- 120 g full-fat coconut milk, room temperature
- 60 g vegetable oil
- 2 tsp vanilla extract
- 1/4 tsp coconut extract
Steps
1
Preheat the oven to 340F. Line or grease your baking pan(s).
2
Blend the shredded coconut into a flour-like consistency.
3
Sift together the blended coconut, all-purpose flour, baking powder, baking soda, and salt and set aside.
4
In a large bowl (using an electric hand mixer or stand mixer), add butter and granulated sugar and mix on medium-high speed for 3 minutes.
5
Add in the eggs two at a time to the butter mixture. Mix until combined.
6
Continue by adding half the dry ingredients, on low speed. Mix until just combined.
7
Add the sour cream, coconut milk, vegetable oil, vanilla extract, and coconut extract. Mix until just combined.
8
Add the other half of the dry ingredients and mix until (you guessed it) just combined.
9
Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients are combined.
10
Using an ice cream scoop, divide the batter into prepared pans. I was making lunchbox cakes so I placed equal scoops into my pans. This will rise, so don’t fill it more than half way full.
11
Bake for 20-23 minutes or until a cake tester comes out clean.
12
Let the cake cool on a cooling rack. After 10 minutes, gently remove from the pan and let cool completely on rack.
13
If stacking and decorating, wrap and place in fridge to completely cook until ready to assemble.
Coconut Custard
Ingredients
- 13.5 oz unsweetened coconut milk
- 2 oz whole milk
- 1 tsp vanilla extract
- 2 tsp coconut extract
- 5 large egg yolks, room temperature
- 3 oz sugar
- 3 tbsp cornstarch
Steps
1
Pour coconut milk into a saucepan and brin to a simmer over medium-high heat, whisking constantly so it doesn’t burn.
2
Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
3
Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don’t add all the milk or you cook/curdle the eggs.
4
Slowly whisk in the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
5
Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
6
Cover with plastic wrap and refrigerate until cold, at minimum 2 hours.
7
You could fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.
Buttercream Frosting
Ingredients
- 1 cup salted butter, slightly softened
- 2-3 tsp vanilla extract
- 4 cups powdered sugar
- 1-2 tbsp milk
- 1/2 tsp salt
- 1 tbsp meringue powder
Steps
1
Allow your butter to come to room temperature. I recommend that you leave it out for a minimum of 2 hours.
2
Add the softened butter to a mixing bowl along with vanilla extract.
3
Mix until fully combined (using paddle attachment if using stand mixer), until butter looks lighter and a bit whipped.
4
Add the salt and meringue powder. Mix briefly just until incorporated.
5
Scrape down the sides of the bowl.
6
Add the powdered sugar to the mixing bowl.
7
To best keep the sugar in the bowl, you can wrap around the bowl with plastic wrap. This will help avoid messes. It is also good practice to start on the lowest setting for about 30 seconds, then scrape down the bowl, then resume mixing at a medium-high speed until the frosting looks light and fluffy.
8
Add in milk teaspoons at a time until the desired consistency is achieved.
9
Divide as needed and add food coloring to color.
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