Ultimate Coconut Cake

Ever since I found myself in the South (I'm talking when I used to live in the south. Such as Nashville and Birmingham. Virginia not so much.) I have become more aware of what true southern cooking and baking entails. I'm not just talking about everything being fried. Which majority of Americans seem to think is what takes place in southern kitchens all the time. I am talking about amazing southern food. Braised pork belly over grits, mile-high buttermilk biscuits, banana cream pudding and pies galore. However, the coconut cake reigns supreme in any southern baker's kitchen.

While I am obviously not from the south, if one were, you couldn't truly call yourself a true southerner until you  have mastered the art of the coconut cake. I have had my share of baking these cakes. For a while, my go to recipe was the coconut cake from The Blackberry Farm Cookbook. While that recipe surely is tasty (as are all the recipes in this cookbook. I truly urge you to get yourself a copy if you can) I decided to try a new recipe for coconut cake and to be honest I am glad that I did.

While this recipe does scream southern due to the alarming amount of butter (2.5 pounds! Eeek!) It was well worth it as I actually made this cake to celebrate my 31st birthday this weekend and savored every single bite. Enjoy!

Ultimate Coconut Cake

Makes one 6 layer cake

Ingredients

2 cups sweetened shredded coconut flakes

2 coconut cake (recipe below)

Simple Syrup (recipe below)

Coconut filling (recipe below)

Coconut cake frosting (recipe below)

Directions

1. Preheat oven to 375 degrees. Spread coconut flakes in an even layer on parchment paper-lined baking sheet. Bake until golden. 5-7 minutes; set aside to cool.

2. Using a serrated knife, trim tops of cakes to make level; discard trimmings or make cake pops with the remaining frosting. Cut each cake into 3 layers. Place four strips of parchment around perimeter of a serving plate or a lazy susan.

3. Place one layer on the cake plate. Brush with about 1/5 of the simple syrup. Spread over 2 cups of filling. Place a second laeyer on top. Repeat the process with the next four layers and top with the remaining layer.

4. Spread top and sides of cake with frosting, keeping in mind you may not use it all. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

Coconut Cake

DO NOT subsitute pans for a smaller one as this cake bakes up quite high. 

Ingredients

 Nonstick spray with flour

1 pound unsalted butter

3 cups sugar

6 large eggs

4.5 cups AP flour

1.5 tablespoons baking powder

1/2 teaspoon salt

1.5 cups heavy cream

1.5 tablespoons pure vanilla extract

1 teaspoon coconut extract

Directions

1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.

2. In the bowl of an electric mixter fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5-6 minutes. Add eggs, one at a time and beat until creamy, occasionally scraping down the sides of the bowl using a spatula. Make sure mixture is incorporated very well.

3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour mixture; beat until just combined.

4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40-45 minutes. Let cool completely on a wire rack before removing cakes from pans.

Simple Syrup

Ingredients

3/4 cup sugar

3/4 cup water

1/4 teaspoon coconut extract

Directions

1. Combine sugar and water in a saucepan over medium heat and bring to a boil. Stirring until sugar dissolves. Remove from heat and let cool slightly and then stir in coconut extract. Allow to fully cool prior to using.

 

Coconut Filling

Ingredients

5 cups heavy cream

3 cups sugar

1 pound unsalted butter

1/4 cup cornstarch

1 teaspoon pure vanilla extract

9 cups shredded sweetened coconut.

Directions

1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat,stirring occasionally until sugar is dissolved.

2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture and bring to a boil, simmer until thickened, about 1 minute.

3. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.

4. Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4-5 minutes.

 

Coconut Frosting

Ingredients

1 cup unsalted butter at room temperature

8 ounces cream cheese

1 teaspoon pure vanilla extract

5 cups confectioner's sugar

1 vanilla bean scraped

Directions

1. Place butter and cream cheese in the bowl of an electric mixter fitted with the paddle attachment; beat until creamy.

2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioner's sugar. Continue beating until smooth and creamy, about 3 minutes.

Source:  Recipe adapted from Robert Carter of The Peninsula Grill in Charleston, South Carolina.

Comments

[Russell at Chasing Delicious]

Yum! This cake looks soo goodl! And I had no idea you raised bees. Maybe I did? But is it something anybody can do? I am very intrigued now!

[beti]

it looks pretty refreshing and delicious, I've never tried coconut cake but it seems pretty good

[Victoria]

Holy moly, now that is a coconut cake. First and foremost, happy birthday! Here's to many more years of blissful baking and cake eating. Your photography is always awe-inspiring, as is this beautiful cake.