Coconut Layer Cake

Every now and again I get the urge to bake, but most of the time I need a reason to do so. The last thing I need is a huge cake laying around with only Jon and I there to eat it. Well this past weekend my parents and grandmother were visitng, so I thought it would be the perfect reason to bake. My grandmother and mom are huge fans of coconut, so when I found a recipe for a coconut layer cake in the FoodNetwork Magazine, I knew I had to try it out, and boy was it well worth it. I would definitely only attempt this cake on a weekend, when you have some time to dedicate, but all of the effort will be well worth it! The cake is moist, with the perfect amount of sweetness and coconut flavor. This could be a go-to dessert all throughout the spring and summer!

Start out by mixing the dry ingredients (flour, ginger, baking powder, baking soda, and salt) in a medium bowl.

Coconut Layer Cake

 

In a separate bowl, whisk together cream of coconut and milk. Beat butter and granulated sugar in a large bowl with a mixer on medium speed until like and fluffy.

Coconut Layer CakeBeat in eggs, vanilla and coconut extract.

Coconut Layer Cake

 

Mix in the flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour until well combined.

Divide batter into two 9 inch pans and spread evenly. bake the cakes in a 350 degree oven for about 40 minutes. Transfer to a rack and let cool 15 minutes in the pans. Invert onto the rack to cool completely.

Coconut Layer Cake

 

Make the frosting by beating the cream cheese, butter, confectioners’ sugar and coconut extract.

Coconut Layer Cake

Assemble to cake by putting one layer on a cake stand and 1 heaping cup of frosting and 1 cup of toasted coconut, spread on cake. Top with the other cake layer. Spread the remaining frosting all over the cake. Top with toasted coconut.

Coconut Layer Cake

Coconut Layer Cake

Ingredients

For the cake:

  • 3 cups all-purpose flour
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup cream of coconut
  • 1/2 cup whole milk
  • 3 sticks unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • 5 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp coconut extract

For the frosting:

  • 2 cups sweetened shredded coconut
  • 8 ounces cream cheese, at room temperature
  • 3 sticks unsalted butter, at room temperature
  • 6 cups confectioners’ sugar
  • 1 tsp coconut extract

Directions

  1. Make the cake: Preheat the oven to 350 degrees. coat two 9-inch round cake pans with cooking spray and dust with flour set aside. Whisk the flour, ginger, baking powder, baking soda and salt in a medium bowl. Whisk the cream of coconut and milk in a small bowl. Beat the butter and granulated sugar n a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes Beat in the eggs, one at a time, until combined. Add the vanilla and coconut extract and beat until combined. Reduce the mixer seed to low; beat in the flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour, until combined.
  2. Divide the batter between the prepared pans and spread evenly. Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to a rack and let cool 15 minutes in the pans, then invert onto the rack to cool completely.
  3. Make the frosting: Spread the shredded coconut on a baking sheet and bake, stirring halfway through, until golden, 10 to 12 minutes. Let cool. Meanwhile, beat the cream cheese in a large bowl with a mixer on high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low and gradually beat in the confectioners’ sugar and coconut extract until combined. Increase the mixer speed to high and bet until light and fluffy, about 2 more minutes.
  4. Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Combine 1 heaping cup frosting with 1 cup of the toasted coconut; spread on the cake. top with the other cake layer. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat; it doesn’t have to be perfect). Refrigerate until set, about 15 minutes. Spread the remaining frosting all over the cake; top with the remaining 1 cup toasted coconut.

Coconut Layer Cake

World War II (Chocolate) Cake

This cake recipe is my grandma’s from WWII. During that time, they were unable to get eggs and butter, so this recipe was a creative way to bake a cake without those ingredients. I personally think it tastes better than any cake that has eggs or butter in it anyway! I wanted to make this quickly, so I only did one layer, but this would be perfect for a 2-layer cake.

Start off by putting all of the dry ingredients (flour, cocoa, sugar, baking soda, salt) directly into your ungreased cake pan. Mix until well combined.

World War II Cake

World War II Cake

Next, make three wells in the mixture. Pour the canola oil in one, the white vinegar in one, and the vanilla in the other. Pour water over the mixture and stir until well combined.

World War II Cake

Place in an oven at 350 degrees and bake 35-40 minutes. Let cool and top with the frosting of your choice. I used a confectioner’s sugar frosting for this one, but I personally thought it was too sweet for the cake. A cream cheese frosting would probably be perfect with this.

World War II Cake

World War II (Chocolate) Cake

Ingredients

  • 1 1/2 cups flour
  • 3 TBSP cocoa
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 TBSP canola oil
  • 1 TBSP white vinegar
  • 1 tsp vanilla
  • 1 cup water

Directions

  1. Preheat oven to 350 degrees
  2. Sift flour, cocoa, sugar, baking soda, and salt in an ungreased 8-inch cake pan. Mix until well combined.
  3. Make 3 wells in the mixture and put canola oil in one, vinegar in one, and vanilla in the other. Pour water over the entire mixture and stir until well combined.
  4. Bake for 35-40 minutes. Let cool and top with the frosting of your choice.

World War II Cake