Coconut Cake

I have been holding back on baking this coconut cake because I did not have anyone to share it with. I had a sleepover at my friends place this weekend and it was the perfect time to bake so I could share 🙂 It was pretty easy to make and you do not need a cake mixer to achieve the perfect consistency for this cake. I used a blender but you can also use your hand. It could be the perfect workout for you *wink* Maybe I should do a healthy food series. What do you guys think? To spice things up, I added m&m’s and crushed peanuts. Also for the frosting, If you do not have powdered sugar, you can mix corn starch and granulated sugar to achieve powdered sugar. You can mix 1 part corn starch with 2 parts sugar to achieve this. Enjoy this recipe for coconut cake.

Recipe for Coconut Cake

Ingredients

1.5 cups of all purpose flour

1/2 cup softened butter

1/2 cup of coconut milk

1 cup sugar

2 eggs

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1/2 teaspoon of vanilla

A pinch of salt

For the frosting

1/4 cup + 2 tablespoons of softened butter

1.5 cup of powdered sugar

1.5 cup of coconut milk

1/2 teaspoon of vanilla

Pinch of Salt

Toppings

1 cup of shredded coconut

1/4 cup of crushed m&m’s (optional)

1/4 cup of crushed peanuts (optional)

Method

Preheat your oven to 350 F or 180 C

If using a blender or mixer, cream your butter, sugar and egg till frothy and set aside

In a separate bowl mix your other dry ingredients and slowly pour in your creamed butter sugar and egg mix and incorporate air as you mix.

Pour in your vanilla and coconut milk slowly as you mix to make sure it is properly mixed.

Grease your cake pan with oil and lightly flour the surface. Pour in your cake mix into the pan and place in the oven to bake for 25-30 minutes. To check if the cake is done, stick a toothpick in the middle of the cake and it should come out dry.

Divide the shredded coconut into 2 parts and in a heated little pot or pan, toss one part of the shredded coconut till some of it browns and take off the heat.

For frosting

Cream the butter and powdered sugar. Slowly pour in the coconut milk and mix to achieve a creamy consistency. Pour in the vanilla and sprinkle the salt and mix thoroughly.

Once the cake is done, take it out of the oven and allow to cool.

Mix the toppings except the shredded coconut that was not toasted into the frosting. and spread on the cool cake. Then sprinkle the rest of the shredded coconut on the cake.

Serve with tea