Coconut Cake

In that case, I need to pump coconut-scented everything throughout my office! If you need a little relief, bake a cake. Worst case, you can always throw it at someone; oh wait, that’s a pie you throw.

Enjoy.

Ingredients: Cake

4 egg whites

1/3 C whole milk

2 1/3 C cake flour

3 ½ tsp baking powder

1 ½ sticks unsalted butter, softened

¾ C unsweetened coconut milk

1 ½ tsp coconut extract

Ingredients: Icing

5 C confectioner’s sugar

2 C shredded sweetened coconut flakes

1 C unsalted butter, softened

1 C cream cheese, softened

2-4 T milk

1 tsp coconut extract

pinch salt

Directions:

Pre-heat the oven to 350 degrees F.

Grease and line two 9-inch cake pans with nonstick spray and parchment paper.

Whisk the egg whites, milk, and coconut extract until combined in a small bowl. Place the flour and sugar in a stand mixer and mix on low. Add the butter and coconut milk, mix to combine, and turn the mixer speed dial to zero.

Scrape the bowl with a rubber spatula. Raise the speed to medium; beat until light and fluffy, 2 – 3 minutes. Add the egg mixture in three increments, scraping the bowl between each addition.

Divide the batter between the two cake pans, bake for 15 minutes, rotate the pans, and bake for 10-15 minutes more or until a cake tester comes out clean from the center of the cake.

Cool completely (overnight) and remove from the cake pans.

In a stand mixer with the paddle attachment, combine the butter and cream cheese until light and fluffy. Turn the speed to low and begin incorporating the sugar; once blended, add the milk, salt, and extract.

Place one layer bottom side up on a cake stand to decorate the cake. Top with 1 cup of the frosting and spread it evenly to the edges. Sprinkle ½ cup coconut over the frosting and top with the second cake layer. Cover the cake entirely with the remaining icing. Spread it evenly to coat. Take the remaining shredded coconut and press it lightly onto the side.

Natalie Feltz is an assistant professor at Pierpont Community & Technical College. nfeltz@pierpont.edu

Paturel, A., & Bannan, P. (2011, October 14) 7 Stress Busters: Soothing Foods and Calming Scents. Eating Well. Retrieved from 7 Stress Busters: Soothing Foods and Calming Scents | EatingWell

Huntsman, A. (2011) Southern Style Coconut Cake. Desserts from the Famous Loveless Café. (p. 63) New York, NY: Artisan.