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| Photo courtesy of Chez Terez |
the magic of a birthday.
especially
when there's a cake made just for you
luminous candles
and loved ones
singing a happy tune
the KimKitch was full of coconut magic last Friday. The cake was a twinkling-star, but KR still can't keep from critiquing creations out of her kitch. Here are her notes on the Barefoot Contessa's Coconut Cake, a favorite of Mama Rose, for whom the candles were lit.
hoping you enjoy this recipe as much as our family does.
sending happiness your way,
kim*
Coconut Cake Recipe
Ingredients
- 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
- 2 cups sugar (KR used raw turbinado sugar)
- 5 extra-large eggs, at room temperature (KR used large eggs)
- 1 1/2 teaspoons pure vanilla extract (KR used a little more)
- 1 1/2 teaspoons pure almond extract
- 3 cups all-purpose flour, plus more for dusting the pans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup milk
- 4 ounces sweetened shredded coconut (KR used organic unsweetened dry flakes)
For the frosting
- 1 pound cream cheese, at room temperature (KR used one neufchatel, one organic cream cheese---MAKE SURE it is at ROOM TEMP, otherwise you will get clumps=NG=NO GOOD)
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract (KR used a little more)
- 1/4 teaspoon pure almond extract
- 1 pound confectioners' sugar, sifted (KR used a little less)
- 6 ounces sweetened shredded coconut (KR used organic unsweetened dry flakes)
Coconut Magic Directions
Preheat the oven to 350 degrees F. Grease 2 (9-inch) (KR did three pans!) round cake pans, then line them with parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl.
With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, (KR always forgets to do this! turned out okay, but really want to assemble it correctly next time) and spread with frosting.
KR could have slathered a little more Marmalady in between the coconut cake layers.
Place the second layer on top, top side up, slathering more marmalady and then add the third layer. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides (KR did not frost the sides, which makes it less sweet and easier to eat---definitely something I will continue to do, plus, I really like the rustic look when the sides are unfrosted). The sweetened coconut flakes would have been a good contrast to the dry ones KR sprinkled on top.
Serve at room temperature. (KR thinks it tastes better the third day, after being at room temperature and letting the flavors meld)
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl.
With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, (KR always forgets to do this! turned out okay, but really want to assemble it correctly next time) and spread with frosting.
KR could have slathered a little more Marmalady in between the coconut cake layers.
Place the second layer on top, top side up, slathering more marmalady and then add the third layer. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides (KR did not frost the sides, which makes it less sweet and easier to eat---definitely something I will continue to do, plus, I really like the rustic look when the sides are unfrosted). The sweetened coconut flakes would have been a good contrast to the dry ones KR sprinkled on top.
Serve at room temperature. (KR thinks it tastes better the third day, after being at room temperature and letting the flavors meld)
***
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