Perfect Coconut Cake

This is our celebration cake.  It exists in the realm of cake that requires proper creaming of butter and sugar, the folding in of egg whites, and the possibility of a water bath for each layer of the cake.  In short, if you ever wanted to meet a high maintenance cake, say hello.   This King Arthur recipe introduced us to the idea of using coconut milk powder in lieu of coconut milk; we haven't yet tried the alternative to weigh in, but if you are in the mood for something a little extra refined, this cake is it. 

Prep Time45 minsCook Time1 hrTotal Time1 hr 45 mins

This is our celebration cake.  It exists in the realm of cake that requires proper creaming of butter and sugar, the folding in of egg whites, and the possibility of a water bath for each layer of the cake.  In short, if you ever wanted to meet a high maintenance cake, say hello.   This King Arthur recipe introduced us to the idea of using coconut milk powder in lieu of coconut milk; we haven't yet tried the alternative to weigh in, but if you are in the mood for something a little extra refined, this cake is it.  We made a classic pineapple filling for in between the layers and found some toasted coconut flakes for our topping.  

Cake
 3 cups cake flour
  cup coconut milk powder
 ½ tsp salt
 4 tsp baking powder
 10 tbsp butter, softened
 1 ½ cups cane sugar, granulated
 6 egg whites (
 1 ½ cups whole milk
 2.20 tsp vanilla extract
 4 drops coconut flavor
Filling
 20 oz crushed pineapple (canned)
  cup cane sugar, granulated
 2 tbsp cornstarch
Frosting
 8 tbsp butter, softened
 8 oz cream cheese, softened
 ¾ tsp vanilla extract
  tsp salt
 ¼ tsp coconut flavor
 ¼ cup coconut milk powder
 2 cups confectioner sugar

1

Prepare your frosting and pineapple filling ahead of time. For the frosting, I used a mixer to combine the butter, cream cheese, vanilla, salt and coconut flavor. In a separate bowl, sift the coconut milk powder and confectioners' sugar; then, gradually add the sugar to the butter and cream cheese, mixing at low speed until fully incorporated and then beating at medium high until frosting is airy and light.

2

For the pineapple filling, combine all ingredients in a large saucepan and simmer over medium heat. Stir frequently for about 8 - 10 minutes until mixture is even and gelatinous. Set aside for cooling.

3

When you are ready to make the cake, preheat the oven to 350 degrees and prepare your cake pans. I used a 9" springfoam pan for each layer of the cake.

4

Whisk together the cake flour, coconut milk powder, salt and baking powder, and set aside.

5

In a mixing bowl, cream the butter and sugar until mixture is even and light; then, beat for 2 more minutes more. Add 1/4 of the dry ingredients.

6

In a third bowl, gently combine the egg whites, milk, and flavors. You will now be adding 1/3 of this mixture to the butter and sugar mixture, followed by 1/3 cup of the dry ingredients. Alternate adding both to the cake batter until all are incorporated. Mix at a medium low speed.

7

Bake each layer at 30 minutes each. If you would like to try the water bath, I set each pan in a larger baking tray full of water; the water should not seep into the cake.

8

When both layers are cool, assemble the cake and refrigerate for 1 - 2 hours. Prior to serving, allow cake to return to room temperature.

Ingredients

Cake
 3 cups cake flour
  cup coconut milk powder
 ½ tsp salt
 4 tsp baking powder
 10 tbsp butter, softened
 1 ½ cups cane sugar, granulated
 6 egg whites (
 1 ½ cups whole milk
 2.20 tsp vanilla extract
 4 drops coconut flavor
Filling
 20 oz crushed pineapple (canned)
  cup cane sugar, granulated
 2 tbsp cornstarch
Frosting
 8 tbsp butter, softened
 8 oz cream cheese, softened
 ¾ tsp vanilla extract
  tsp salt
 ¼ tsp coconut flavor
 ¼ cup coconut milk powder
 2 cups confectioner sugar

Directions

1

Prepare your frosting and pineapple filling ahead of time. For the frosting, I used a mixer to combine the butter, cream cheese, vanilla, salt and coconut flavor. In a separate bowl, sift the coconut milk powder and confectioners' sugar; then, gradually add the sugar to the butter and cream cheese, mixing at low speed until fully incorporated and then beating at medium high until frosting is airy and light.

2

For the pineapple filling, combine all ingredients in a large saucepan and simmer over medium heat. Stir frequently for about 8 - 10 minutes until mixture is even and gelatinous. Set aside for cooling.

3

When you are ready to make the cake, preheat the oven to 350 degrees and prepare your cake pans. I used a 9" springfoam pan for each layer of the cake.

4

Whisk together the cake flour, coconut milk powder, salt and baking powder, and set aside.

5

In a mixing bowl, cream the butter and sugar until mixture is even and light; then, beat for 2 more minutes more. Add 1/4 of the dry ingredients.

6

In a third bowl, gently combine the egg whites, milk, and flavors. You will now be adding 1/3 of this mixture to the butter and sugar mixture, followed by 1/3 cup of the dry ingredients. Alternate adding both to the cake batter until all are incorporated. Mix at a medium low speed.

7

Bake each layer at 30 minutes each. If you would like to try the water bath, I set each pan in a larger baking tray full of water; the water should not seep into the cake.

8

When both layers are cool, assemble the cake and refrigerate for 1 - 2 hours. Prior to serving, allow cake to return to room temperature.

Perfect Coconut Cake
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