Friday, November 26, 2010

Coconut Layer Cake With Buttercream Frosting

I don't often cook or bake with butter or white sugar, but I volunteered to make a few things for the bakesale being held by Big A's daycare, so I thought I would go whole-hog. Big A and I made chocolate cereal squares, however, I also felt like playing around with coconut so I created this recipe. For a layer cake, use 2 8-inch round pans. I have to carry this to her school while pushing a stroller, however, so I made it a big single flat cake. You could also make it in a bundt pan, if you wanted.

2.5 cups organic whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
2.5 cups coconut milk
1 tbls coconut extract or vanilla extract
1 cup unsweetened, finely shredded coconut

Mix together dry ingredients in large bowl and set aside. In medium bowl, beat together butter, sugar, eggs, milk and extract. Add dry ingredients and coconut and stir, just until mixed. Pour into greased pans. Cook at 350 for about 25 minutes, or until toothpick comes out clean. You will likely need more time if you cook in a bundt pan.

1 cup unsalted butter, softened
1 teaspoon coconut or vanilla extract
4 cups confectioners' sugar
2 tablespoons coconut milk
1 cup unsweetened, finely shredded coconut

In a large bowl, cream together the butter and extract. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep covered until ready to ice cake.

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