Wednesday, August 20, 2008

Coconut Cake -AND LOOK! The Cutest Cupcakes EVER!

How to make this fabulously awesome and delicious coconut cake:



First of all, promise your readers that you will post the recipe and then don't. Because you are good at making friends that way.
Consider trying to explain that your husband implied that it wouldn't really be fair to post the recipe unless you make another cake. Since the cake that was photographed was actually taken to a going away party which the husband chose not to attend. Decide to not try to explain that because it sounds pretty lame.

Then, get distracted by these.


These will rock your world and cause your brain to nearly explode with the limitless possibilities for these little wondercups.

Yes, that's a quarter. That's how tiny they are.


Get distracted again when you realize that they are made just sixty miles from your childhood home town.
Decide to compromise and make some little joy cone baby coconut cupcakes and a smaller coconut layer cake (for me, since I am lacking small round cake pans, this just meant thinner layers).


COCONUT CAKE
3 cups cake flour (softasilk is my favorite), combined with~
4 teaspoons baking powder,
1 teaspoon salt (omit salt if you only have salted butter)
2 sticks (one cup) unsalted butter, very soft
2 cups granulated sugar
4 large eggs
2 tsp vanilla
1 (14 oz) can coconut milk (well shaken or stirred)

Using Kitchenaid stand mixer, you will start beating your butter until whippy.
Then you shall add the sugar and whip until it is more fluffy.
Add eggs, one or two (the recklessness!) at a time, beating at least 30-60 seconds between additions.
Scrape bottom and sides of mixing bowl well and mix for another minute.

Mix vanilla in with coconut milk.
Mix flour and baking powder together in another bowl.

Add 1/3 of the flour mixture to the egg/butter mixture, then 1/3 of the coconut milk, alternating dry and liquid, and scraping the bowl very well after each addition.

Pour batter into two 8 or 9 inch prepared (buttered, floured) cake pans.

Bake for about 25 minutes at 350 degrees.

For mini-cupcakes, fill the cones (or cups) 3/4 full, and bake for 15 minutes at 350.



Let cool on rack for about 20 minutes and then (for cakes) flip cakes onto wax paper or parchment lined plates.

While the cake cools, lightly toast some good quality shredded coconut.

Seven Minute Frosting (Kitchenaid version):
2 large egg whites at room temp
1/4 tsp cream of tartar
1 tsp vanilla
2 cups white sugar
1/3 cup water
dash of salt


Whip egg whites with vanilla and cream of tartar until just beginning to hold shape.
Put remaining ingredients into a sauce pan, bring to a boil and boil for one minute (or until sugar is fully dissolved) before removing from heat. Whip egg whites again until holding soft peaks but not dry, and with mixer running on high, add syrup very slowly in a thin stream (take about 90 seconds to pour), continue to mix on high for seven minutes or until thick, marshmallowy and billowy. Use frosting immediately.

Assemble cake:
(Optional first step: Spread a layer of fresh strawberry jam on the first layer of the cake before topping it with frosting)
Spread frosting on the bottom layer, top with shredded coconut and sliced strawberries. Carefully place the top layer on top, liberally frost the top and sides, and decorate with more sliced strawberries and toasted coconut, or however you like!




Frost cupcakes liberally and decorate however you wish.

12 comments:

sarafoop said...

Eee! So cute!

furiousBall said...

ok, yes - i will eat those. go ahead, i'm holding my mouth open, just wing 'em in here

Heather said...

That is cruel. I need to pack up the toddler now and head out for cupcakes. My mouth is watering.

Headless Mom said...

Oh my heavens! Looks fantastic!!

DadaMama said...

I looked at your delicious cupcakes and my head exploded from the cuteness.

I am totally going to try this at home.

Cupcakes RULE!

Cindy said...

I love that the product description says those little cones are perfect for small households. How about small households with BIG butts? They'd be perfect for us.

That husband has some funny ideas about cakes.

RuthWells said...

Soooooooooo cute! Nom nom!

gwendomama said...

these are so easy to frost, too! with that fluffy frosting you just dip those babies into the frosting and give them a nice twist, a'la' dairy queen!

cindy - think of the possibilities for our fat-ass-snacking...limitless. i suggest you run out to buy some right now.
safeway, not whole paycheck.

and yes, the huz has some funny ideas.

Deb on the Rocks said...

Okay, now, there is no way I would have patience for making those little beauties. I would so give up after about 6, which would be dripping and toppling over in the pie pan I tried to use (not even thinking about muffin pans) that I would get discouraged and crunch them all up to make a topping for the cake, thinking it would turn out like a crumb pie topping. Which it wouldn't.

Which is a long way of saying: can I come to your house for a cupcake?

gwendomama said...

Deb-HAHAHA - a pie pan! hah!
and yes you can, anytime. especially since grace davis stood me up. you may come eat my cupcakes anytime.


(ooo that sounded a teeny bit dirty)

Cindy said...

So I went to Safeway today JUST TO GET THESE and THEY DID NOT HAVE THEM. They had only the regular (large) size. As you can imagine, I'm a little upset. Because this small household really needs them. If I can't find them at another Safeway, will you bring me some in Oct.?

capello said...

::drool:: co-co-nut-cup-cakes ::homer simpson sounds::