Tuesday, April 22, 2014

Coconut (not a) Layer Cake

It's time! It's time! 
The Cake Slice Bakers voted to bake the Coconut Layer Cake for April! 

 We are baking from Great Cakes by Carole Walter. 

As usual I didn't make it by the book. My layer cake turned into cupcakes because I wanted to serve them with our Easter dinner. I also didn't use the recommended frosting because I had not made a frosting as the book listed and chose to use a tried and true swiss buttercream instead.

This coconut cake was a bit different because it called for the coconut to be steeped in scaled milk for half an hour.  Then you put the milk and coconut into a food processor and blitzed until the coconut was broken down.  

I used coconut milk hoping for a stronger coconut flavor in the cake...*

The cake mixed up in the usual fashion - cream together the butter and sugar, add in the eggs then add in the dry ingredients alternating with the coconut milk.

Scooped the batter into the cupcake liners and into the 350 degree oven they went.  For reference ~ the recipe made 22 cupcakes and they were done in about 13 minutes.

Working in a leveled oven has sure been nice!  Ha!  The cupcakes rose with a nice round dome.

I let the cupcakes cool over night then went to work on them with the buttercream, which I flavored with just a hint of coconut flavoring.

And then topped with toasted coconut.

These cupcakes turn out nicely and we got good reviews of them at Easter dinner.  They have a nice airy texture and baked up well as cupcakes.

*I personally thought they could have used much more coconut flavor.  Since I added the coconut milk I am guessing that a small amount of good coconut flavoring would help boost the flavor.

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*I didn't publish the recipe because it comes from a copyrighted cookbook.