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!
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.
Sift together cake flour, all-purpose flour, baking powder and salt.
In a separate bowl, combine unsweetened coconut milk and vanilla; whisk to blend, add coconut and stir to blend.
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.
Alternately add flour mixture and coconut mixture to batter in 3 batches, until blended.
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.
Spread batter evenly in pans; tap pans on counter to eliminate air bubbles.
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
Coconut Simple Syrup
Combine unsweetened coconut milk, cream of coconut, coconut rum and simple syrup and whisk to blend. Reserve.
Coconut Cake Filling
In bowl of stand mixer filled with a wire whip, combine heavy cream, cream of coconut, confectioner’s sugar, shredded coconut and vanilla extract.
Whip until stiff peaks form.
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.
Chill cake for 3 hours before serving.
Preparing the Coconut Cake
• This cake is best served very cold, so be sure to wait until the last minute to pull it out of the refrigerator.
• 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.
- See more at: http://plugra.com/recipes/coconut-cake#sthash.atlVWy5o.dpuf
Recipe from Plugrà|http://wwwhttp://plugra.com/recipes/coconut-cake.com
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