Coconut Cake


This post is part two of the Plugrà dinner party. One of the main reasons I picked the surf and turf meal was because of this cake. I mean who can resist a good coconut cake?!?


I love all the components that go into this cake. There is the actual cake that calls for coconut milk, the simple syrup that calls for coconut rum, and finally the filling that calls for coconut cream. Chef Alexandra Barletta from Smith & Wollensky did a wonderful job combining the nuttiness of the coconut with the creaminess of Plugrà European Style Butter! 


This cake was a huge hit. Because the cake was so high, I served small pieces with fresh raspberries and whipped cream. It was light and refreshing…a perfect way to finish the meal! Check out my first post about the meal and some great tips for planning a dinner party!

Coconut Cake

Coconut Cake


    Coconut Cake Layers
  • 2 cups cake flour
  • 2 cups all-purpose flour
  • 1½ tbsp. baking powder
  • 1 tsp. salt
  • 2½ cups unsweetened coconut milk
  • 1½ tbsp. vanilla extract
  • 1 cup sweetened shredded coconut
  • 8 oz. Plugrá® European-Style Butter, unsalted
  • 1½ cups granulated white sugar
  • 2 eggs, extra-large
  • 1 cup egg whites (about 7 to 8 extra-large eggs)
  • ½ tsp. cream of tarter
  • 1½ cups granulated white sugar
  • Coconut Simple Syrup
  • 2 tbsp. unsweetened coconut milk
  • 2 tbsp. cream of coconut
  • ½ cup Bacardi® Rock Coconut™ Rum
  • 1 cup simple syrup
  • Coconut Cake Filling
  • 2 ½ cups heavy whipping cream
  • ¼ cup cream of coconut
  • 1½ cup confectioner’s sugar
  • 1 cup sweetened shredded coconut
  • 1 tsp. vanilla extract


  1. Coconut Cake Layers
  2. Preheat oven to 325°F.
  3. Butter three 9-inch by 2-inch round cake pans. Line with round parchment paper; butter parchment, dust lightly with flour and shake off excess.
  4. Sift together cake flour, all-purpose flour, baking powder and salt.
  5. In a separate bowl, combine unsweetened coconut milk and vanilla; whisk to blend, add coconut and stir to blend.
  6. In a bowl of a stand mixer fitted with a paddle attachment, beat Plugrá Butter and 1½ cups sugar for 3 minutes, or until light and fluffy. Add eggs, one at a time, and mix until incorporated; transfer batter to a large bowl.
  7. Alternately add flour mixture and coconut mixture to batter in 3 batches, until blended.
  8. In the bowl of a stand mixer fitted with a wire whip, beat egg whites with cream of tartar and 1½ cups sugar to form medium stiff peaks; add to batter, stirring slowly with a balloon whisk until incorporated.
  9. Spread batter evenly in pans; tap pans on counter to eliminate air bubbles.
  10. Bake for 35 minutes, or until a toothpick inserted in center comes out clean; cool on cooling racks for 5 minutes. Run a knife around outer edges of pans and invert cakes onto racks
  11. Coconut Simple Syrup
  12. Combine unsweetened coconut milk, cream of coconut, coconut rum and simple syrup and whisk to blend. Reserve.
  13. Coconut Cake Filling
  14. In bowl of stand mixer filled with a wire whip, combine heavy cream, cream of coconut, confectioner’s sugar, shredded coconut and vanilla extract.
  15. Whip until stiff peaks form.
  16. Assemble Cake
  17. Arrange 1 cake layer on a cake stand or large plate. Brush the top of cake generously with reserved coconut simple syrup. Using an offset spatula, spread evenly with coconut cake filling. Repeat with 2nd and 3rd cake layer.
  18. Chill cake for 3 hours before serving.
  19. Preparing the Coconut Cake
  20. • This cake is best served very cold, so be sure to wait until the last minute to pull it out of the refrigerator.
  21. • To add a bit of color and extra flavor to the dessert course, add a handful of fruit on the side of each slice. Look for berries that are in season. Blueberries, strawberries and blackberries would all be delicious.
  22. - See more at:


Recipe from Plugrà|http://www
I have been compensated for this post however all opinions are my own-and this cake was great!

Gluten Free Carrot Cake


I think that carrot cake is a spring staple. This recipe is great because despite it being gluten free and dairy free (well if you don’t add the frosting) it is still delicious and tastes just like a normal cake.


I made this cake twice, once using Cup4Cup gluten free flour and once using Trader Joes GF flour. Now, I know that all GF flours are different so please keep in mind that your results may vary using other GF flours. However I can guarantee wonderful results with the two flours listed above.


This recipe also requires oil. In an effort to make it healthier, I used melted coconut oil. If you plan on using melted coconut oil too, you have to work quickly because it will begin to solidify making your batter very very thick. This will not affect the baked cake, it just makes it a bit more difficult to stir or evenly distribute the dough in the pans.


Treat your special Gluten Free someone to a great piece of cake! Enjoy :)

Gluten Free Carrot Cake with Cream Cheese Frosting


  • 1 and 1/2 cups coconut (melted) or vegetable oil
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 4 eggs
  • 2 cups gluten free flour or regular flour
  • 2 teaspoons baking soda
  • 2 teaspoons bakings powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 3 cups finely shredded carrots
  • 1 cup chopped walnuts, optional
  • Frosting
  • 1 package of cream cheese (8oz)
  • 1/2 stick butter, softened
  • 1 tablespoon vanilla
  • 4 cups powdered sugar


  1. Combine oil and sugar, beating until well blended.
  2. Add eggs, one at a time, mixing well.
  3. Sift dry ingredients and add to the batter gradually, beating until smooth.
  4. Add carrots and nuts and stir to combine.
  5. Pour into a two well greased round 9 in baking pans or 3 6 inch baking pans, and bake for about 40-45 minutes at 300 degrees.
  6. For the frosting cream butter and cream cheese together.
  7. Add vanilla and powdered sugar and beat until smooth.
  8. Frost cake when it has completely cooled.