Coconut Cream Cake
This coconut cream cake recipe consists of four moist cake layers with a velvety, coconut buttercream frosting and toasted flaked coconut. An impressive dessert, this cake would be an excellent addition to any special occasion, including an Easter get-together, birthday party or backyard barbeque. Kris and Wesley, the authors of How To Feed A Loon recipe blog, created this coconut cream cake recipe and insisted it is perfect as part of a special meal for guests. The smooth coconut frosting, thin, moist cake layers and crunchy coconut make the cake an extremely enticing dessert. Since it is a rustic looking cake recipe as well, this will be an excellent entry into cake decorating for novice bakers. The icing can get smoothed over the cake in waves and then sprinkled with the toasted coconut.
The method of how to bake a cake differs from recipe to recipe, but usually, they all involve some kind of flour, sweetener, leavening and flavour. Leaveners can vary between chemical ones like baking powder and baking soda, to eggs that have been whipped and aerated. This cake recipe uses all three to produce the fluffiest cake ever. While the baking powder and baking soda help give rise to the cake, whipped egg whites add moisture and a very tender crumb. Along with the whipped meringue, this coconut cake recipe involves buttermilk, which adds a tangy flavour to the cake, as well as melted butter, which adds moisture and richness. Many cake recipes will require only two bowls to mix the cake, one for the dry ingredients and the other for the wet ingredients, but in the case of this one, three bowls are necessary. This is because you need one very clean bowl for whipping the egg whites. Although you may be inclined to just reuse one of the other bowls for whipping the eggs, the secret to achieving the best whip to the egg whites is to use a very clean, oil-free bowl. You will also achieve the best rise if the egg whites are at room temperature before you start whipping them.
Amazing cake recipes all have something in common, and that is that they are show stopping. In the case of this cake, four layers of cake have buttery icing spread between each layer. The coconut adds some colour and interest to the outside of the cake. Although you could use coconut straight from the bag to adorn your coconut dessert, toasting it will not only add more colour contrast to the cake, but it will also help deepen the coconut taste. To toast the coconut, place it on a parchment-lined baking sheet and toast in a 350-degree Fahrenheit oven for five to six minutes, or until toasted and fragrant smelling. Allow the coconut to cool completely before applying to the cake.
As with many coconut desserts, this one relies on coconut cream for the buttercream frosting recipe. Coconut cream can usually be located in cans where coconut milk is sold, but if you can’t find it, you can purchase coconut milk instead. Simply refrigerate the coconut milk overnight so that the cream rises to the top. Then, you can scoop enough cream out of the cans to make this coconut frosting recipe. Once your cake is prepared, you can serve it immediately, but if it is being reserved for a special day, it will keep in the refrigerator. Just pull it out thirty minutes before serving so that the frosting will soften on the cake. Thank you to Kris and Wesley, the authors of How To Feed A Loon recipe blog, for sharing their coconut cream cake recipe with us.
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