Terrence and Bea had Coconut Cakes with Fresh Peony Wreaths for their Summer Wedding.
Coconut Cake can be a beautiful centerpiece for Christmas too . . .
with a snowy Coconut top.
- 2 3/4 cup cake flour
- 1 1/4 cup white sugar
- 3 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup butter . . .room temperature
- 3/4 cup milk
- 1 1/2 teaspoon vanilla
- 4 large farm fresh eggs .. room temperature
- First of all .. it is important to have all your cake ingredients room temperature.
- Preheat your oven to 350 º.
- Cut out Parchment paper to line the bottom of 2 9 inch round cake pans. Do not grease the sides of your pan. . you want the cake to crawl up the sides. It will release.
- Sift the dry ingredients together.
- Add the soft butter with your mixer . . one tablespoon at a time and mix until large crumbs form.
- Add the milk and the vanilla and scrape the sides of the bowl.
- Add the eggs one at a time until mixed in.
- Divide the batter between the two pans and bake about 30 minutes or until a toothpick comes out clean.
- Remove to a rack to cool.
- Line the pans with plastic wrap.
- Put the cakes back into the pans. . tops up.
- Poke the cake with the dull end of a skewer all over.
- 1 can sweetened condensed low fat milk
- 1 can light coconut milk
- Warm the two milks together slightly. . .you don't want it hot but it mixes together easier if it is warmed a bit.
- Slowly pour the milk over the cakes. Use all but 1/2 cup. .I find the whole amount of milk is too much.
- Allow to sit at room temperature until the milk is mostly absorbed and then refrigerate until chilled.
- 2 cups whipping cream
- 2 packages whip it whipping cream stabilizer
- flaked or fine coconut
- Beat the whipping cream and stabilizer (NO SUGAR) until soft peaks form and it holds its shape.
- Put the first cake on a cake plate top up. . and then put the second cake on top of it . . top down. This cake needs no filling.
- Spread the whipped cream over the cake and sprinkle with Coconut.
- Refrigerate until serving time.