Coconut Layer Cake with Fluffy Coconut Icing under goes some changes.
Sometimes I do not want to create, adapt or be inspired for recipes. This was one of those times when I reviewed some of my own desserts. So Coconut Layer Cake with Fluffy Coconut Icing was the treat of the week. I am now using more Coconut Oil and less butter and shortening. Olive oil is still my ‘go-to’ oil for much of my cooking and baking.
I did adapt my own recipe, I did not have coconut extract, so I added 1/2 cup of shredded coconut. The other change I made was in the jam between layers. In the original recipe that follows below, I used apricot preserves. Since I did not have the preserves, I used strawberry jam between the layers. The jam shows up in the serving of cake.
The “Original” Coconut Layer Cake with Fluffy Coconut Icing
This is a yummy cake for the coconut lovers out there. Instead of vanilla extract, I have used coconut extract to get more of the coconut taste. Another idea, which I have not tried, would be to use coconut milk instead of regular milk. The recipe makes a small cake, best to bake in the older 8″x 1″ cake pans.
My aunt loved to cook and bake saving recipes from booklets put out by companies. Two booklets I have are of about the same vintage, 1922: The New Royal Cook Book by Royal Baking Powder Co. and “The Rumford Way of Cookery and Household Economy”.
Serve a luncheon of Ham Salad Spread and Vegetable Fusilli Salad and a sweet dessert of Coconut Layer Cake with Fluffy Coconut Icing.
Coconut Layer Cake with Fluffy Coconut Icing
- 2 cups flour
- 1/8 teaspoon sea Salt
- 3 teaspoon baking powder
- 1/4 cup unsalted butter
- 1 cup sugar
- 1/2 teaspoon coconut extract
- 2 eggs
- 1 cup milk
- 1 jar apricot preserves
- COCONUT FILLING and ICING
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 2 egg whites at room temperature
- 1/2 teaspoon coconut extract
- 1/8 teaspoon cream of tartar
- 1 cup sweet shredded coconut
- 1/4 cup toasted coconut
- Preheat oven 350 F.
- Grease and line 2 9-inch cake pans with parchment paper; grease the parchment paper.
- Measure the flour, salt and baking powder together in a small bowl; whisk to blend.
- In a large mixing bowl, cream the butter and sugar until fluffy.
- Add the coconut extract and beaten eggs; beat just to blend.
- Add the dry ingredients alternating with the milk.
- Mix well after each addition and until smooth.
- Pour the batter into prepared cake pans.
- Bake 12 to 15 minutes.
- Insert toothpick in the middle of the cake, when done, the toothpick will come out clean.
- (This is a small batter.)
- Cool on a rack for 5 minutes before turning out of the pans.
- COCONUT FILLING AND ICING
- Put sugar and water in heavy saucepan; cook until it is 238 F or soft ball stage.
- Meanwhile beat the egg whites and cream of tartar in a large bowl until stiff.
- When the sugar syrup has reached the correct temperature, dip the bottom of the pan in cold water for 1 second to stop the cooking.
- Beat the stiff egg whites at high speed while pouring in a stream of sugar syrup.
- Add the vanilla.
- Continue beating until icing has cooked, about 5 minutes.
- Spread the apricot preserves between the 2 layers before adding icing.
- Put icing between layers, sides and top.
- While icing is soft sprinkle with grated coconut and toasted coconut.
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