**If you've been a regular visitor to my blog, I thank you! Welcome to my remodeled Blog Kitchen. We've repainted it, decluttered it, and added some update social media buttons-- from Pinterest to Google +. I'm very happy with the new and modern look, and I hope you find this to be user friendly. I'm testing a new way to leave comments (and I truly do appreciate them), by using a Facebook widget. ***UPDATE: I reverted back to Blogger comments, so every single comment I had is now gone! (Sad face) I now return to our regularly schedule programming-- today's post. **I'm still seeing a boatload of "Healthy Recipes" on the cover of food magazines, and on a lot of the food blogs that I visit. I keep pinning them, and promising that I'm going to make at least
It just doesn't seem right that the height of Diet Season falls smack in between Thanksgiving, Christmas and Superbowl or Valentine's Day, does it? So, I don't feel guilty that I'm sharing a cake recipe, a few weeks before the next onslaught of holidays are almost upon us. Do you really want to know that Super Bowl Sunday is just a tad over three weeks away? Hello, Guacamole, Chili and all the non-health food fixin's!
Ina Garten's and America's Test Kitchen's Coconut Cake. Both of those recipes do have their virtues. Ina's is good-- especially if you love cream cheese frosting--but it's really more of a white cake with coconut flakes in the frosting. ATK's cake was also good, albeit a bit "dry" (and I'm pretty cautious about not overbaking my cakes). However, the Coconut Swiss Buttercream is the star of this cake-- silky and loaded with four sticks of butter!
This time, I wanted to try a different route. I wanted a moist white cake, that tastes like coconut. I also wanted a frosting (with only one stick of butter) that would taste like coconut--and then I wanted to add toasted coconut to finish off the whole cake. If you absolutely hate coconut, just leave out any coconut related ingredients. This cake will yield a moist white cake.
I adapted a recipe from King Arthur Flour, because I had purchased a bag of their Coconut Milk Powder, and a bottle of Coconut Flavor. I didn't have a bag of their Queen Guinevere Cake Flour, but I always have their Unbleached Cake Flour on hand, so that's what I used.
bands" around the cake pan? I believe they really do work! My cakes bake more evenly.
For the frosting, I used powdered sugar, butter, vanilla and coconut extract-- and about 1/2 cup of coconut cream (not to be confused with coconut milk).
Lemon Curd is super easy to make, and I'll show you how right here. Or, you can buy a jar of it, which you can easily find at most grocery stores. I figured that the lemon tartness would tone down the sweetness of the buttercream frosting.
Here's a really cool frosting tip that works great! I'm not fond using disposable frosting bags (they're expensive and wasteful), and the zip-loc bag things works "okay". I just prefer a frosting bag. So, here's what I do-- on a sheet of plastic wrap, I plop a mound of frosting. Then, I grab both ends and swing it around until the ends look like this.
Slip one end through the piping bag, coupler and tip and then cut off the end. Once you're finished with piping your frosting, simply remove the frosting by pulling out from the other end. Your piping bag is clean! You can easily switch frosting colors, this way. Works great!
Just don't offer me a plate full of Rice Krispie Treats. This is where I get into trouble. I can eat the entire pan, if left to my own devices. There's something about...oh, never mind.
Here's the recipe: