So a couple of weeks ago when a friend asked if I'd make her baby shower cake I thought it was the perfect opportunity to suggest maybe she would like a coconut cake, don't worry I did give more than one option :) Inside I jumped at the opportunity but I couldn't help the little negative-nancy inside me who was so worried I'd screw it up or worse, drop it at the last minute. Does anyone else have cake nightmares? or is it just me...
With a whole lot of googling and frantic cookbook flipping through books I trusted I found a recipe I was happy with for the cake and a recipe I was happy with for the icing and BOOM! The perfect combination for cake and icing!
It was moist (haha what a terrible word), had the perfect crumb and a great coconut flavour throughout the whole cake and then covered in dried coconut which looks like the cake was airbrushed with snow. It uses unsweetened coconut milk as the liquid and also unsweetened desiccated coconut that is soaked in boiling water to soften it so it didn't make the cake chewing that can sometimes happen when using dried coconut. The buttercream icing used coconut milk which evened out the sweetness from all the icing sugar and didn't overpower the flavour like some extracts can do.
The baby bunting cake topper was also homemade, my bestie and I had a craft afternoon the day before and made it using 'Honestly Yum' DIY blog post and it worked perfectly.
But most importantly the baby shower was lovely! We played a couple of guessing the bump and due date games, got to design a bib for the little mystery bub, drank a delicious champagne elderflower punch with fresh nectarine and cherries and ate sandwiches, cheese and cake. It was a perfect afternoon! The little one is due so so soon and I think we are all very excited to meet her/him when they arrive for the mum(& dad)-to-be as an early Christmas present.
Congrats TT and Dave! Can't wait to meet the little one :)
Coconut Cake with Coconut Buttercream Frostingcake adapted from Jane Hornby's 'What to Bake and How to Bake it' cookbook
icing adapted from Jemma Wilson's (aka Cupcake Jemma) 'The Cupcake Book' cookbook
50g unsweetened desiccated coconut
225g unsalted butter, softened
225g caster sugar
1 teaspoon vanilla extract
300g plain flour
1 tablespoon baking powder
1/2 teaspoon salt
120ml full-fat coconut milk (from a can)
- Firstly, soak the desiccated coconut in boiling water for 15 minutes (or longer if you can) then pour into a sieve and press out the excess water.
- Next grease and line 2 x 8inch round cake tins with baking paper and preheat oven to 350F/180C.
- Using an electric mixer beat the butter and and caster sugar together until pale and creamy making sure you scrape the sides of the bowl down as you go. Beat in the eggs, one at a time until completely combined. If the mixture starts to look lumpy or split add 1 tablespoon of the flour and it should come back together.
- In a separate bowl, mix together the flour, baking powder and salt. Sift half into the butter and sugar mixture and fold it in using a spatular then fold in the coconut milk followed by the remaining sifted flour and the drained desiccated coconut.
- Divide the mixture into the two prepared cake tins and flattening and smoothing the tops.
- Bake for 25 minutes or until the cakes have risen, are firm and slightly shrunken back from the sides of the tin. Leave to cool in tins for 10 minutes then take cakes out of tins and cool on wire racks completely.
300g unsalted butter, softened
675g icing mixture
5 tablespoons coconut milk (same as used for the cake, above)
- Beat butter until pale and creamy using an electric mixer. Add in one third of the icing mixture and beat on high until combined and then add the next third and do the same until all the icing mixture in mixed in thoroughly, scraping the sides and bottom of your bowl as you go.
- Add the coconut milk a table spoon at a time mixing really well after each addition. Once all the coconut milk has been incorporated beat on high for about 30 seconds to a minute.
- Use immediately or store in an airtight container in the fridge for 3-4 days then bring back to room temp and beat on high for 2min.
To assemble to cake:
- Make sure your cake is completely cooled and the icing is smooth and fluffy.
- Even out the two cake layers by thinly slicing the tops of them off using a serrated knife.
- Put a splodge of icing down on your serving plate and place a layer of cake down onto the splodge of icing. This icing is to hold the cake to the serving plate so it wont slide around so make sure your cake is also centred because you wont be able to move it around after this point.
- Next, spread about 1 cup of icing onto the centre of the cake evenly then place the other piece of cake, cut side down on top of the icing. Spread a thin layer of icing all over the cake - top and sides using a pallet knife and fill in any gaps you might have then place in the fridge for about 15-20 minutes. Once it comes out of the fridge, spread a thick layer of icing all over the cake as evenly as possible and place it back int he fridge for about 10 minutes - no longer!
- To get the coconut around the whole cake press very very lightly desiccated coconut to the sides of the cake with your hand making sure you have a large tray underneath to catch the excess and sprinkle the top generously. Be careful not to press hard as you'll put your finger through the cake. Place in the fridge until ready to serve then take out about 1 hour before serving.