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.