Coconut Milk Cake

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.

Coconut Cake

• 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

1. First of all .. it is important to have all your cake ingredients room temperature.
2. Preheat your oven to 350 º.
3. 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.
4. Sift the dry ingredients together.
5. Add the soft butter with your mixer . . one tablespoon at a time and mix until large crumbs form.
6. Add the milk and the vanilla and scrape the sides of the bowl.
7. Add the eggs one at a time until mixed in.
8. Divide the batter between the two pans and bake about 30 minutes or until a toothpick comes out clean.
9. Remove to a rack to cool.
10. Line the pans with plastic wrap.
11. Put the cakes back into the pans. . tops up.
12. Poke the cake with the dull end of a skewer all over.

• 1 can sweetened condensed low fat milk
• 1 can light coconut milk

1. Warm the two milks together slightly. . .you don't want it hot but it mixes together easier if it is warmed a bit.
2. Slowly pour the milk over the cakes. Use all but 1/2 cup. .I find the whole amount of milk is too much.
3. 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

1. Beat the whipping cream and stabilizer (NO SUGAR) until soft peaks form and it holds its shape.
3. 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.
4. Spread the whipped cream over the cake and sprinkle with Coconut.
5. Refrigerate until serving time.