Cranberry Spice Layer Cake

I’ve made a pretty wide variety of sweets for the 12 Days of Christmas series but when I was still in the planning stages for this year’s, I knew that there was one thing I wanted to make that I haven’t yet: a Christmas-themed/flavored layer cake.

Layer cakes are a project but I find them worthwhile projects for a few reasons. First, they can feed a lot of people. Second, they make great showpieces. Third, they’re a good opportunity for a baker to create different layers of flavor (pun kinda intended) all in one dessert.

My first thought was to maybe do a gingerbread layer cake, but ultimately, I veered away from it. There’s a very narrow difference between what’s really just gingerbread and an actual spice cake. I do think that I can find the sweet spot in that difference but maybe next year. This year I went with something that I knew I could nail in terms of getting those fresh, festive flavors that were undeniably for Christmas. There are three components to the cake, and they’re all pretty easy to make: the sponge, the frosting and the sugared cranberries.

The cake batter itself is flavored with cinnamon, ginger and nutmeg, which makes it hit all the warm notes of Christmas spices. If you can get your hands on vanilla bean paste, please do and use it. You’d be surprised the superior taste of it in comparison to regular vanilla extract. My favorite part of it though is the inclusion of whole cranberries that I folded into the batter. While baking, they kinda explode and their juices then bleed, giving the sugary spice cake a pleasant pop of tart sweetness.

The frosting has a cream cheese base, both to offset the sweetness of the cake and the orange juice and zest that goes inside. It’s still sweet, but has just enough of a tang from the cream cheese to where the sweetness isn’t overwhelming. Also, yes, there does call for four layers to be baked of the cake itself in the recipe. I can explain that. I left the fourth layer off first because I thought it was a bit overkill(most people struggle to finish a slice of a three layer cake themselves alone), and second because I wanted to make sure that I had enough frosting to cover the three. I did, but just enough. The fourth layer we had plain and actually discovered that it made a delicious dessert even without the frosting. You can eat your fourth layer plain, wrap in plastic wrap and freeze it for later, or cube and use it make trifle or cake truffles.

I’ve never made a layer cake and left it ‘naked’ before, but I’ve also never made sugared cranberries before and I have to say I think they give the cake a neat but festive decoration even without extra piped frosting and sprinkles, which is usually how I choose to decorate my layer cakes. As delicious as the frosting is, the cake really doesn’t need the extra amount of it. It’s a fantastic bite that manages to deliver on so many different flavors at once. You get the freshness from the citrus, the warm undertones from the spices, the tartness from the cranberries, and the tang from the cream cheese.

I just love everything about this cake and if you choose to make it apart of your Christmas dinner, I think you’ll see why.

Linking up to Fiesta Friday #202, co-hosted this week by Judi @ cookingwithauntjuju.com and Laurena @ Life Diet Health.

12 Days of Christmas Banner

Day 1: Winter Spice Toaster Tarts

Day 2: Smoky Chili Crackers

Day 3: Spicy Chocolate Gingerbread

Day 4: Cranberry Orange Quick Bread

Day 5: Honey Spice Madeleines

Day 6: Chai Spice Shortbread

Day 7: Winter Spice Peanut Brittle

Day 8: Christmas Tourtiere

Day 9: Cranberry Spice Layer Cake

Cranberry Spice Layer Cake

Recipe Adapted from Southern Living & Taste of Home

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Ingredients

For Cake:

  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups buttermilk
  • 2 teaspoons vanilla bean paste, or vanilla extract
  • 2 1/2- 3 cups fresh cranberries, tossed with about 1 tablespoon of flour

For Cream Cheese Frosting

  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup butter, softened
  • 5 cups confectioners’ sugar
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon orange peel

For Sugared Cranberries

  • 1/2 cup sugar, plus more for rolling
  • 1/2 cup water
  • 1 1/2 cups fresh cranberries

Directions

For Cake: Preheat oven to 350 degrees. Grease and flour four 9 inch cake pans and set aside.

In a medium sized bowl, combine the flour with the baking powder, cinnamon, salt, baking soda, ginger and nutmeg. Stir with a fork and set aside.

In a small bowl combine the buttermilk with the vanilla bean paste/extract and set aside.

Using the paddle attachment of a standing mixer (or a handheld one) cream together butter and sugar until light and fluffy. Add the eggs one at a time, beating just until blended after each addition. Alternate between adding the dry ingredients to the butter mixture with the wet ingredients. Start and end with the flour mixture, and make sure you use a rubber spatula to scrape down the sides of the bowl to ensure even mixing.  Fold in the cranberries.

Evenly divide the batter between the four prepared pans. Lift each one up a little and allow to tap down on counter top (this will help prevent air bubbles). Bake for 20-22 minutes in the oven, until a toothpick inserted in the center comes out clean (layer cakes are done at about 190°F). Set on wire racks to cool for about 10 minutes before turning out of pans and allowing to cool completely.

For Cream Cheese Frosting: Beat butter together with cream cheese until fluffy. Add the powdered sugar in 1 cup increments, scraping down the side of the bowl to ensure even mixing. Add the orange juice, vanilla and orange peel, mixing just until blended.

For Sugar Cranberries: Bring water and sugar to a boil in a small saucepan. Remove from heat, then pour over fresh cranberries. Allow to cool for one hour, then drain. Roll cranberries in white sugar, then set on wax paper to dry for 4 hours.

For Assembly:  Level the tops of each cake. Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one cake layer on the platter. Spread a little over 1/3 cup of frosting over layer. Top with another cake layer and repeat process. Top with final cake layer. Spread the remaining frosting over the top and sides of cake until it form a translucent layer over it. (You’ll still be able to see the cake sides). Refrigerate cake for about 1 hour to allow frosting to set. Top with the sugared cranberries. Remove the parchment strips just before serving.

S’mores Cake

It’s summer time and in the summer time we eat s’mores. This is non-negotiable.

IF by some odd chance you think you don’t like s’mores, you’re dead wrong. More than dead wrong. You’re lost. You’re confused. You don’t actually believe that you deserve nice things.

Let me enlighten you. Let me bring you back into the light. Trust, I’m only here to help. You do deserve nice things in life and one of the greatest is a s’more, or (come to think of it), anything that is s’mores flavored.

If you’ve been following along with the blog for a bit then you know by now that I’m…fond of s’mores flavored desserts. So far I’ve hit you guys with popcorn, sandwich cookies and brownies–ALL of which, you should try because they’re friggin delicious.

Today I’m back with a new addition to the collection that I’m pretty proud of: a s’mores flavored layer cake.

The first thing that I want to point out about this recipe is rather obvious: this isn’t a conventional round layer cake. Most layer cake recipes call for you to have at least 2, and at times up to 4 or 6 different pans to bake the batter in, and even though I bake often I have 3 cake pans and never really feel like using them much. You have to measure out and weigh the batter in each pan to make sure there’s an even amount in each and sometimes I just can’t be be bothered. All of this cake’s batter bakes in one single loaf pan–the kind that MOST people already have in their cabinets. Rather than divvy up the batter between multiple pans, it’s baked into one cake that’s then split into three rectangular layers later on.

I’ve seen recipes for other s’mores cakes before and interestingly enough, the cake is often chocolate flavored. I…don’t understand this. The base of the s’more are graham crackers that house the marshmallow and chocolate inside. You’ve just got to have that graham cracker flavor to balance the other two. In this recipe, the cake batter is given a warm, nutty, caramel-y flavor with brown sugar and the essential graham base flavor by the addition of finely crushed graham cracker crumbs.

If that doesn’t sound yummy enough all on it’s own, after you split the layers of the cake and start to assemble it is where things get REALLY tasty. We’re not just putting melted marshmallows into the buttercream; to give it that special ‘campfire’ flavor, the marshmallows are first toasted underneath the broiler until they are JUST the right color and brownish hue (much like you’d get holding them over a flame on a stick), then mixed into a smooth buttercream. This buttercream gets spread in between and on top of all the cake layers along with…what else? Smooth, rich semi sweet chocolate. Once you’ve assembled the cake, it get completely covered with the toasted marshmallow buttercream then broken graham cracker shards and mini marshmallows are pressed into the gooey deliciousness and the whole thing gets drizzled with even more melted chocolate.

Guys, I am so proud of this thing. You don’t even know. It is soooo good. There’s not one single thing I would change and I’m excited to share what is trully a perfect summer dessert. Please try it. I’m sharing this cake at Fiesta Friday #182, co-hosted this week by Liz @ spades, spatulas & spoons and Jenny @ Jenny Is Baking.

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S'mores Cake

Recipe Adapted from Food & Wine and The Cookies & Cups Cookbook

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Ingredients

For Cake

  • 1 1/2 sticks unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1 1/2 cups cake flour
  • 1/2 cup finely ground graham cracker crumbs, from half a sleeve
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons whole milk
  • 2 tablespoons heavy cream
  • 3 large eggs
  • 1 tablespoon vanilla extract

For Marshmallow Buttercream

  • 3/4 cup (1 1/2 sticks unsalted butter, softened)
  • 8 ounces mini marshmallows
  • 2 cups powdered sugar
  • 1-2 tablespoons heavy cream

For Chocolate Ganache

  • 1 cup semi sweet chocolate chips or chunks
  • 1/4 cup heavy cream

For decorating: extra graham crackers, broken into pieces and partially crushed, optional

 

Directions

Preheat oven to 325°F. Spray an 8 x 4 inch loaf pan with cooking spray and set aside.

In a medium bowl combine the cake flour, graham cracker crumbs, baking powder and salt. Set aside.

In the bowl of a standing mixer or using a hand held one, cream the butter and sugars together until light and fluffy.

In a small bowl combine the milk, heavy cream, whole milk, eggs and vanilla extract with a fork, whisking until egg yolks are broken and thoroughly combined.

Alternatively add the dry ingredients and egg mixture to the creamed butter mixture, starting and ending with the flour. Make sure you use a spatula to scrape down the sides of the bowl as you add the ingredients to ensure even mixing.

Pour the cake batter into the prepared loaf pan. Bake for about 50-55 minutes in the oven, until a toothpick inserted into the center comes out clean. (Pound cakes are done at about an internal temp of 195-200 degrees Fahrenheit if you have an instant thermometer.) Allow to cool for about 15 minutes in the pan, then turn out and cool completely on a wire rack.  Place the cake in the fridge for about one hour, or the freezer for 20 minutes to let it firm up.

For Marshmallow Buttercream: Preheat the broiler. In the bowl of a standing mixer cream the butter together with the powdered sugar until light and fluffy. Line a sheet pan with parchment paper and spray it lightly with cooking spray. Spread the marshmallows out in a single layer, keeping them close together. Place underneath the broiler and let them get lightly browned; DON’T WALK AWAY. This takes no more than 30-40 seconds. Using a rubber spatula you spray with cooking spray immediately scrape the toasted marshmallow into the creamed butter/sugar mixture. Mix on low speed until combined. If it seems too stiff, you may add the heavy cream to your desired consistency.

Gently heat the heavy cream in a microwave safe bowl (about 45 seconds should do it). Pour it directly over the chocolate in another bowl and gently stir until it completely melts. If it’s too stiff you can add more warm heavy cream.

Take the cake out of the fridge/freezer. Cut it into three layers (it’s okay if they’re not perfectly even. Mine weren’t either.) Level the tops of each cake. Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Smear a little of the chocolate or buttercream in the center to keep the cake from moving around. Place one cake layer on the platter. Spread or pipe a border of the marshmallow buttercream around the edges, bringing them up almost like a fence. Fill in the center with more buttercream, then dollop the chocolate ganache on top, trying to keep it inside the buttercream ‘fence’. Add the second layer and repeat then place the third cake layer on top. Spread the top of the cake with the remaining buttercream. Using a spatula to smooth out the sides of the cake, dipping it in some warm water intermittently.

Press the broken graham crackers and crumbs onto the sides of the cake (They don’t have to cover it completely). Sprinkle more of the crumbs on the top, then use a fork to drizzle the rest of the chocolate ganache on the top.) Place the cake in the fridge to let the buttercream and chocolate to firm up a bit, 15-20 minutes before serving.

Heavenly Candy Bar Cake

Candy Bar Cake1

Today’s post and recipe are going to be dedicated to several folks. So, shout out(s) to:

Will Smith, Avril Lavigne,  Serena Williams, Michael Buble, Gloria Estefan, Zendaya Coleman, Beyonce Knowles Carter, Alecia “Pink” Moore Hart, Avicii, Michelle Williams, Jennifer Hudson, Emmy Rossum, Barry White, Amy Winehouse, Tom Hardy, Tommy Lee Jones, BB King, Scott Hoying, Stephen King, Jason Derulo, Alfonso Ribeiro, Bruce Springsteen, Ray Charles, Anthony Mackie and Catherine Zeta Jones.

It’s quite a diverse list, but still: I’m sure most of you can guess what all these folks have in common, right?

Candy Bar Cake3

All of the above had the great privilege of being born in the month of September.

Just like yours truly.

My birthday is coming up again guys. On September 27th (at 9:01 a.m., to be exact) I’ll be twenty seven.

I don’t feel twenty seven (three years away from 30, yikes.) Being completely honest I sometimes forget how old I am. It’s a day that mostly passes with little fanfare or to-do. I’ve never had a birthday party and twenty seven seems like a little late to start up the practice. But that’s fine by me. I don’t much like parties anyway.

Candy Bar Cake2

There is however, one thing  that so far as the birthday tradition goes, even I am unwilling to do without: a fantastic birthday cake.

That’s something that EVERYONE is entitled to. That’s something that EVERYONE ought to get.

Not to blow my own horn too loud, but… baking fantastic cakes is something that I think I kiiiinda know a little something about. Especially this one. This one’s going up there with the best of the best cakes to come outta my kitchen.

Candy Bar Cake4

So, the inspiration for this recipe comes out of a Southern Cake cookbook that my mom bought for me a little ways back. From the minute I first saw it, I immediately put a bookmark on the page, determined to bake it for myself once just the right special occasion came around.

If my own birthday isn’t a special enough occasion, then I think it’s safe to say that the birthdays of all the above mentioned stars certainly does. You’ll be seeing stars after the first bite of this cake, I’ll tell you that.

Candy Bar Cake5

If you were to ask most people- not all, but MOST people- they’d tell you that their favorite candy car is a certain kind made with milk chocolate, caramel, chopped peanuts and nougat. One with huge block letters with the commercials that ask you if you’re hungry, then tell you to grab one.

You know which one I mean. That one. It’s certainly MY favorite. So, I kinda went ahead and made it the focal point of the cake along with another certain candy bar that consists of milk chocolate and almonds. If you prefer another kind of candy bar; say the one that’s made with milk chocolate, caramel and nougat, OR the one with just milk chocolate and nougat that’s named after the book by Alexandre Dumas then I think those would work just as well with this cake as well.

Candy Bar Cake6

The base is a standard vanilla and it actually has melted candy bars in it, giving just a hint of the chocolate flavor without quite being a marble cake. It comes out oh-so moist, fluffy and of course, rich. The original recipe called for a chocolate marshmallow icing to go in between the cake layers but personally, I thought that was a little bit TOO sweet so, I diverted to my go-to chocolate buttercream that I used for my Fluffy Yellow Layer Cake instead. After that, I took the leftover fun-size candy bars I had, chopped them into quarters and pressed the quarters into the sides of the cake to give it a ‘brickle’ kind of effect. The crumbs from the almond chocolate got sprinkled around the rim of the top.

Now c’mon guys tell me honestly: is this a cake, or is this a CAKE?

(Linking this post to Fiesta Friday #138, co-hosted this week by  Mollie @ The Frugal Hausfrau and Johanne @ French Gardener Dishes.)

Heavenly Candy Bar Cake

Recipe Adapted from The Southern Cake Book

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Ingredients

For the Cake

  • 9 fun-size or 21 mini chocolate-coated caramel and/or creamy nougat bars (I used Snickers minis and Hershey’s Milk Chocolate with Almonds Nuggets)
  • 1/2 cup butter or margarine
  • 2 cups sugar
  • 1 cup shortening
  • 3 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract

For the Frosting

  • 20 tbsp. (2 1/2 sticks) unsalted butter, softened
  • 1 cup (4 ounces) confectioner’s sugar
  • 3/4 cup Dutch processed cocoa powder
  • Pinch table salt
  • 3/4 cup light corn syrup
  • 1 tsp vanilla extract
  • 8 ounces milk chocolate, melted and slightly cooled
  • About 15-20 mini chocolate-coated caramel and/or creamy nougat bars (I used Snickers minis and Hershey’s Milk Chocolate with Almonds Nuggets), chopped

 Directions

For Cake:

Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.

Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Spoon batter into 3 greased and floured 9-inch cakepans.

Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired.

For Frosting:

Using a standing or hand held mixer, cream the butter, confectioner’s sugar, cocoa and salt together until smooth, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and mix until just combined, about 5 to 10 seconds. Scrape down the sides of the bowl, then add the chocolate and mix together until smooth and creamy, about 10-15-seconds.

Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one (evenly leveled) cake layer on the platter. Spread about 1 cup of the frosting evenly across the top of the cake with a spatula. Place the second cake layer on top, then spread another cup of the frosting evenly over the top and sides of the cake. Place the third layer on top, then spread a very thin layer of frosting around the top and all sides in a crumb coat. Refrigerate cake for about 1 hour, then frost cake with remaining frosting.

Using the chopped candy bars, press into the sides of the cake gently. Refrigerate for about thirty minutes to set.

Remove the parchment strips from the platter before serving.

  

3 Layer Coconut Sheet Cake

Three Layer Coconut Sheet Cake4

So, before I get into the specific of this post, I feel I should make it clear that coconut cakes and I don’t really have much of a history of “getting along with each other”. I always tell people that ask me that I learned how to be a pretty decent baker through lots of trial and error. Best way to learn.

As it turns out, several of those “errors” have come through my attempts at making coconut cakes over the past few years. Sometimes it’s worked wonderfully.  Sometimes I’ve just blown it.

Three Layer Coconut Sheet Cake1

Maybe it has something to do with the fact that I’ve never really been that much of a coconut fan in general; I don’t like Pina Coladas (or getting caught in the rain by the way). I think Mounds Bars are disgusting. Shredded coconut on its own reminds me of tasteless confetti or wood shavings. I do like to cook with raw, unsweetened coconut milk very much but on it’s own? Meh.

However…my grandmother’s favorite kind of cake is coconut cake. Therefore for the past four or five years, every June when her birthday comes around, I set out to bake her a coconut cake.

Three Layer Coconut Sheet Cake5

I’ve baked about 5 different coconut cakes over the past few years; they’ve ranged from ridiculously basic to EXTREMELY complicated. Some have taken little to no effort and others have took me all day long. The first one I attempted was when I had first started my foray into baking. I wanted to make my grandma a cake for her birthday and my mom (in her infinte wisdom) advised me that I should start with something basic and easy to do. I found a recipe an old cookbook of hers that she suggested I try. I had my doubts about it: first, it was supposed to be made in a 13 x 9 pan. Me, being the naive over-eager overachiever I was, thought that was “too easy”. Second I was worried that because the recipe was in a fat free cookbook, it wouldn’t be very tasty.

Turns out, it was DELICIOUS. Seriously. I didn’t and still do not even like coconut cake…and I still ate a big slice of that one.

Three Layer Coconut Sheet Cake2

I’ve made subsequent coconut layer cakes for my grandma after that one that turned out well. Some VERY well. However, it was always that first fat free, easy-peasy coconut cake that I made for her as a novice baker that remained the crowd favorite.

This year, I attempted to make one that I bookmarked from Food and Wine magazine. I’ll make a long story short by just letting you guys know right off the bat: it didn’t work. In retrospect I don’t think that I beat the ten eggs that were in the batter nearly long enough to make it rise high and fluffy. The cake came out SUPER dense and flat. I knew right away I had messed up and would have to make a  hasty adjustment/save if I was gonna have a cake ready for my grandma’s birthday. Once again, my mom suggested I just go back to the “Old Faithful” cake I made for her the first time. I started to brush it off…the I stopped to think a little bit.

Three Layer Coconut Sheet Cake6

Once I finished thinking and mulling it over for the night, the next morning I decided to go ahead and bake the first cake again; but this time, I thought of several ways to “doll it up”.

The first way was based off the shape of a cake I saw on Pinterest. I did some Googling and baking science research and it turns out, that the same amount of batter that goes into a standard 9 inch two layer cake also goes into a 13 x 9 size cake. That amount of batter can also fit inside a 15 x 10 x 1 baking sheet without spilling over. The original recipe for the coconut cake was for a 13 x 9 cake pan.

It took me about .2 seconds to see how I could make this work rather nicely.

Three Layer Coconut Sheet Cake3

Basically, what I did was bake the coconut cake in a sheet pan, cut the cooled & finished cake into 3 equal vertical pieces, and stack them on top of each other to form a square layer cake. For the frosting, I decided to adapt from the vanilla buttercream I made for my Funfetti Layer Cake; I swapped out vanilla extract for coconut extract, and plain milk for coconut water. Finally, I pressed coconut flakes I briefly toasted in a skillet to the sides and tops of the cake.

By the time I finished, I took a step back and felt pretty darn proud of myself.

Three Layer Coconut Sheet Cake7

Let me just state again for the record: I do not like coconut.

I do not care very much for coconut cake.

But…. this cake. THIS CAKE.

I think what may blow my mind the most about this recipe is the cake itself; it’s a low fat cake, but holy cow is it MOIST and FLUFFY and yes, still plenty sweet. It’s perfectly complimented by the coconut buttercream–which I feel I ought to point out, is NOT low fat whatsoever. I mean after all, this is a birthday cake. Birthday cakes should never be completely low in fat. The sweetness of the buttercream is perfectly tempered by the subtle nutty flavor of the toasted coconut.

It went over like gangbusters with my grandparents and I gotta say, I was not surprised. This was just a great idea all around. I also think I may have found a new, preferred way of making layer cakes in general. Whoop Whoop.

Happy Fiesta Friday #124 and thanks to our co-hosts this week, Lindy @ Love in the Kitchen and Liz @ spades, spatulas & spoons.

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3 Layer Coconut Sheet Cake

Recipe Adapted from Secrets of Fat Free Baking and Southern Living Magazine

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Ingredients

For Coconut Cake

  • 1 1/4 cups coconut water
  • 3/4 cup shredded coconut
  • 2 1/4 cups unbleached all purpose flour
  • 1 1/3 cups white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 egg whites
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 2 tsp coconut extract

For Coconut Frosting

  • 1 cup unsalted butter, softened
  • 1/4 teaspoon salt
  • 1 (32 ounces.) package powdered sugar
  • 6 to 7 table tablespoons coconut water
  • 1 tablespoon coconut extract
  • toasted coconut flakes, optional

Directions

For Cake:

Preheat oven to 325°. Grease, flour and line a large rimmed 15 x 10 x 1 baking sheet with parchment paper. Set aside.

Place the coconut water and shredded coconut in a bowl and stir together.

Combine the flour, sugar, baking powder and baking soda and stir to mix well. Add the coconut mixture, egg whites, vanilla extract and coconut extract and stir to mix well.

Spread the batter evenly in the baking sheet. Tap the baking sheet on a counter top a few times to release air bubbles.

Bake for about 25-30 minutes, until a toothpick inserted in center comes out clean. Let cool in pan for about 10-15 minutes before flipping out onto a wire rack to cool completely.

For Frosting:

Beat butter and salt at medium speed with an electric mixer 1 to 2 minutes or until creamy; gradually add powdered sugar alternately with 6 tbsp. coconut water, beating at low speed until blended and smooth after each addition. Stir in coconut extract. If desired, beat in remaining 1 tbsp. coconut water, 1 tsp. at a time until frosting reaches desired consistency.

To Assemble Cake:

Place the completely cooled cake on a cutting board and cut into equal thirds. (About 4 1/2 inches) Make sure both cakes are evenly leveled before beginning to decorate. Line the edges of a cake platter with strips of parchment paper to keep the platter clean while you assemble the cake. Place one (evenly leveled) cake layer on the platter. Spread 1 1/2 cups of the frosting evenly across the top of the cake with a spatula. Place the second cake layer on top, then spread with just enough over the top and sides to make a crumb coat. (It should be thin). Refrigerate cake for one hour until the crumb coat is firm. Finish spreading the remainder of the frosting on the cake. Gently press toasted coconut flakes onto sides and tops of cake.