Post image for COCONUT CAKE

by Debra on April 2, 2012

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Musical pairing – Soak Up the Sun by Sheryl Crow

I’m going to keep this short and sweet – if you are a lover of all things coconut, I may have just the cake for you. No really, I have spent the last month testing various coconut cake recipes and so far, this has been my favorite!

While most recipes have a cream cheese-type frosting and use bagged sweetened coconut, I find them much to cloyingly sweet for my taste. Not to mention heavy and not enough real coconut flavor. This recipe uses fresh coconut as well as the fresh coconut water inside – yes, it is a pain in the hiney to break, peel and grate said fresh coconut but the payoff is exponential with an oh-so-lovely-milky-coconut-flavor. The frosting has a cooked meringue-like taste, texture and mouth feel – as I said, this cake is now at the top of my list.

I will not lie and say you can whip all this loveliness in an hour or two; you can’t. But you can make your cakes at least one day, if not two days, ahead; the frosting comes together in less than 30 minutes total. Assembling the cake will take you another 30 minutes, give or take (if you’re a baker and make cakes with your eyes closed, it will take you less time than it did me); once assembled, you’ll need to allow another 2 hours of refrigerator time for the flavors to meld together.

Then it’s stand back and wait for the oohs and ahhhs . . . because those are gonna come . . . oh yes indeedy, they will come . . .

You might also like this recipe from our friends, The Peche!