Welcome to 2018!! It’s my first post of the year, and I’ve been through a lot of changes. Two of the biggest and most impactful were that I received a promotion at work last fall, and got engaged between Thanksgiving and Christmas! Both have had an impact on the future of this blog. My new job is keeping me very busy, and I haven’t been able to bake or post as much as I’d like. I’ve had even less time to edit photos or write posts, and began to do a bit of soul searching about whether to keep the blog.
Good news (I hope), is that I’ve decided to keep the blog, but I will not post as frequently. Also, my posts aren’t going to be chatty. I’m going to be more direct and to the point. After all, the focus should be on the recipe, and the fantastic (read mediocre) photos J . I hope you like it!
What I made:
Coconut Cake with Blueberry Frosting
Original Recipe or did I make it myself?
Little of both. It started with an adapted recipe from Joy the Baker.
What did you do?
I had some left-over coconut cream from another recipe, and didn’t want it to go to waste. That tends to be a habit of mine. I have a left-over ingredient, search the web for inspiration, and then try to create either something new or new to me. In this case, I wanted to make a non-traditional coconut cake. Typically, a coconut cake is a yellow cake with coconut extract and tons of shredded coconut. For this cake, I decided to swap out buttermilk for coconut cream. I was hoping that the cream would provide a great coconut flavor while keeping the cake moist.
So how did it turn out?
Great! The cake was nice and moist, and had a very nice yet subtle natural coconut flavor.
Blueberry cream cheese frosting?
So, I had about a ½ cup of blueberries in the freezer and thought it might be an interesting twist. Also, I wanted to add a little color to the frosting naturally.
So, was it any good?
Yep!The tang from the cream cheese provided a great balance to the sweet coconut cake, and the blueberry added a nice hue, and a depth of flavor.
Would you make it again?
Um….yes. I thought the cake was great, but I would play around with different frosting flavors.
Coconut Cake with Blueberry Frosting
for the coconut cake:
- 4 cups cake flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter 2 sticks (at room temperature)
- 2 cups sugar
- 1 tablespoon pure vanilla extract
- 4 eggs at room temperature
- 2 cups cream of coconut at room temperature
for the frosting:
- 8 oz 1 brick cream cheese, softened
- 8 tablespoons 1 stick unsalted butter, softened
- 3 cups confectioners' sugar (sifted)
- 1 teaspoon strawberry extract
- red food coloring (optional)
- dash of salt
make the cake:
Preheat the oven to 350°F. Line three 9-inch round baking pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In the bowl of an electric mixer fitted, beat the butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, beating for 1 minute between each addition. Scrape down the bowl as necessary. Beat in the vanilla extract. Reduce the mixer speed to low, add half of the flour mixture, and beat well. Add the cream of coconut in a slow stream and beat well. Add the remaining flour mixture and beat until just combined. Finish stirring with a spatula. Divide the batter among the 3 prepared cake pans.
Bake until golden brown on top and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pans for 20 minutes before inverting onto wire racks to cool completely before frosting.
make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the butter and beat until smooth, scraping down the sides as needed. Add food coloring (optional) and mix until you’ve reached your desired color. Sift the confectioners’ sugar into the bowl, then add the vanilla extract and dash of salt and beat until light and fluffy, about 2 minutes. Place one cake upside down on a cake stand, and spread 1/3 frosting over top. Cover with second cake, top side up; frost top and sides of cakes with remaining frosting.