This past weekend was not only Mother’s Day, but it was also my oldest brother’s birthday and as a surprise I made a huge coconut cake. The theme was Southern BBQ, so our meal included my other brother’s amazing smoked pulled pork sandwiches and beef ribs. We also had coleslaw and of course the cake to round off the decadent meal.
To create this monster of a dessert I modified the existing vanilla mayonnaise cake dramatically to include coconut milk, coconut oil and coconut flour. Then I added vanilla pudding powder to reinforce the flavor all around. Additionally, I changed the traditional cream cheese frosting recipe to give it a little more tang, and in my experience stability. By doubling the cream cheese and using only half the butter of a traditional cream cheese frosting I found a better balance of flavors. Also, I reserved about the last 1/2 cup of sugar to avoid a super-sweet cake, keeping in consideration that the coconut is sweetened as well. Try this for your next BBQ or Memorial Day weekend gathering and enjoy The Ultimate Coconut Cake!
Have a great weekend!
Preheat oven to 350 degrees.
Ingredients for the Cake:
2 eggs (at room temperature)
1 cup sugar
1 cup coconut oil (at room temperature)
1 Tbsp instant vanilla pudding powder
1 tsp vanilla
1/2 tsp. Salt
2/3 coconut flour
1 1/3 cups cake flour
1 ½ tsp baking powder
1 ½ tsp baking soda
Juice of 1/2 a lemon
1 cup coconut milk (including the juice of 1/2 lemon)
For the frosting:
2-8 oz. Packages cream cheese (at room temperature)
1 stick unsalted butter (at room temperature)
1/2 tsp. Salt
1 tsp. Vanilla
1 lb. box confectioner’s sugar (reserve the last 1/2 cup to check the sweetness)
In a large mixing bowl combine the coconut oil, sugar, salt, vanilla powder and vanilla extract. Crack the eggs into a separate bowl and set aside. Using a hand mixer, add the coconut milk and lemon juice to the bowl with the oil sugar and vanilla. Add the coconut flour and stir to let the coconut flour begin to reconstitute.
Tip #1: The oil and the ‘milk’ won’t actually mix, but it’s important to ad the majority of the liquid during the first phase of the recipe. The coconut flour will add some viscosity to help this process along.
On top of the wet ingredients add the cake flour, baking powder and baking soda and mix lightly until almost combined. With the hand mixer on low, add the eggs one at a time, then whip on high for two minutes to air-rate the batter.
Divide the batter into two pans that have been sprayed with non-stick baking spray. Bake for 20 – 30 minutes or until a toothpick comes out clean. Let cool completely before applying the frosting to the cake.
Tip #2: For the ‘monster’ cake I made a double recipe and used two 10-inch pans and a double recipe of frosting.
For the frosting, combine the 2-8 oz. packages of cream cheese with the stick of unsalted butter. All dairy should be at room temperature before blending. Using a hand mixer, whip until the cream cheese and butter are thoroughly combined. Add the salt and vanilla, then gradually add the powdered sugar in thirds to make sure it is all well combined. Whip on high for two minutes to air-rate the frosting.
Tip #3: You can make the frosting a day in advance, but let it sit out for at least an hour before frosting the cake. Give it a good stir before you do this process to ensure your cake doesn’t tear.
Tip #4: Let the frosted (and coconuted) cake chill for at least an hour before serving, or put it in the coolest room of the house. I was relegated to the laundry room because our fridge was stuffed with the rest of the meal.