Hmmm…should have perhaps posted this recipe a little closer to Father’s Day, considering the only reason it was made was to appease my Dad’s coconut-loving tastebuds. (Everyone else in my family, aside from myself, hates coconut. For shame!) I suppose every day is suitable for coconut cake, though. Thankfully. What is it about the distinct taste of coconut that is so appealing? (Don’t even get me started on coconut water. Should I somehow be in possession of a small fortune in the immediate future, coconut water will be my exclusive form of hydration.)
This cake started out in my mind as a pretty, white-flecked two-layer cake with icing and coconut bits floating around somewhere in the middle. Sadly, “grease-and-flour”-ing is not my strongest suit and one layer, as pictured below, went horribly, terribly awry. Convinced that I had ruined the cake in it’s entirety, I vented and stewed, probably cursed at the mess, for at least five minutes before realizing that the other layer, on its own, was still a very delicious cake to be had by our modest family of four.
And here’s the best bit–everyone ate it! Even my horribly picky sister, after hand-removing every bit of flaked coconut from her slice, pierced her fork through the (one) layer of icing and into the cake. Although made with coconut milk, the cake remains only slightly nutty in flavor, leaving the icing to pick up the coconut slack. Happy Belated Father’s Day! Now everyone can celebrate.
COCONUT LAYER CAKE
(via Epicurious)
2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups salt
1/2 stick butter, room temperature
1 cup applesauce
1 cup canned coconut milk
4 eggs, separated
1 teaspoon vanilla
1 cup buttermilk
For the icing
½ cup butter
6 tablespoons shortening
1 cup sugar
3 tablespoons flour
2/3 cup milk
1 teaspoon vanilla
2 cups shredded coconut
Preheat the oven to 350 degrees. Grease and flour two round nine-inch baking pans really, really well. In a large mixing bowl, whisk together all dry ingredients. Using an electric mixer, gradually add butter, applesauce, coconut milk, egg yolks, vanilla and buttermilk until just combined. In a small bowl, beat eggs on high until stiff white peaks form. Fold into batter.
Pour into baking pans and bake for 30-35 minutes, until inserted toothpick comes out clean.
For the icing, cream together butter, shortening and sugar. Gradually add flour and milk and beat on high for twelve minutes. Beat in vanilla.
To assemble cake, ice the top of one layer, place the other on top, and ice the sides and top of the cake. Coat with shredded coconut and serve.
