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Coconut, My Love!

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When I read that The Domestic Goddess was bringing Sugar High Friday back to its beginning (so to speak), I was happy. It’s only right, after all, that the person who created such a popular event should get to host it every now and then. But I was even happier when I read that the theme for this month’s Sugar High Friday was The Sweetest Thing - our favourite desserts.

To be sure there have been SHFs that have been interesting, challenging and even a bit out there. But it’s nice, every once and awhile, to get back to the very foundations of your love for something - in this case dessert.

To say that one particular dessert is my very favourite is a bit difficult for me. I am a Cream Puff after all and I believe in supporting all of my family members, be they muffin, cake, pie, tart, custard or cookie. There is, however, most definitely one particular dessert that makes my heart swell with happiness as soon as I hear it mentioned: my Coconut Cream Cake.

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Now to be fair, it isn’t really “my” Coconut Cream Cake. It is in fact a cake that belongs to Caprial Pence of Caprial’s Desserts (written with Melissa Carey). If you’ve ever seen the book or have the good fortune to own it, it’s the cake pictured on the front cover. I don’t often buy cookbooks without looking at them. But I bought this one as soon as I laid eyes on that cover.

I didn’t know what kind of cake it was, but I didn’t really care. I wanted it and so the cookbook had to be mine. As it turns out, it’s an incredible cookbook. I guard my copy jealously and I cherish every batter-stained page.

There’s no question, though, that were you to pick up my copy, it would almost definitely open of its own volition to page 236 and the recipe for Coconut Cream Cake.

As layer cakes go, it’s very straightforward. You begin with a sturdy cake with a soft and moist crumb that has been augmented by coconut milk. You add to it a delicious pastry cream made partly with more coconut milk and boosted by shredded coconut. And you finish with a lovely and simple buttercream, covered in toasted shredded coconut.

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Really, on the surface there’s nothing unusual or out of the ordinary about this layer cake at all.

For me, it’s the coconut. My endless love.

I would crawl to the ends of the earth for coconut. I will eat it fresh or dried. I will eat it in sweet food or savoury food. I will drink anything even remotely associated with coconut flavour.

I remember the first time I tasted coconut like it was yesterday. I was a child, visiting my grandparents in Italy, and some friends of the family came to visit and they brought along some fresh coconut. After opening the coconut and cutting it into pieces, they plunged a plate of the stuff deep into the basin of the town’s fountain. And there it stayed for some time while the water turned the coconut icy cold. My first taste of it was a revelation! It was crunchy and sweet. But there was this hint of a nutty creaminess that I was immediately addicted to.

This cake makes me think of that first bite of coconut every single time I bake it. While I mostly bake for others, this is a dessert that I bake strictly for myself.

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But of course this time around, I’m baking it for you too.

Enjoy …

Ciao!

Cream Puff’s Very Favourite Coconut Cream Cake
From Caprial’s Desserts by Caprial Pence and Melissa Carey.

Note: It’s best to make the pastry cream and the cakes the day before assembling the cake. I usually make them the night before. I make the buttercream just before I’m ready to begin assembling the cake. Once I begin assembling, I like to refrigerate the cake after each step. To frost the cake, I find that a cake stand is invaluable. If you want to read an amazing post about what it takes to bake and decorate cakes, read Anita’s post all about it on her blog Dessert First. This cake will easily serve 12 people.

For the coconut cake:

1 cup butter (2 sticks), cold and cut into small cubes
1-3/4 cups sugar
4 eggs
1 tbsp. vanilla extract
3/4 tsp. salt
1 tbsp. baking powder
3 cups sifted cake flour
1-1/2 cups coconut milk

Preheat the oven to 350 degrees F. and grease two 9-inch pans. Line the bottoms of the pan with parchment paper and then grease the parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar at high speed. Mix until the butter is light and fluffy (3 to 5 minutes).

Turn the mixer to low speed and add the eggs one at a time, making sure to scrape down the sides of the bowl after each addition.

Add the vanilla extract and mix well.

Combine the dry ingredients (salt, baking powder and flour) and add to the butter/egg mixture in two additions, alternating with the coconut milk. Be sure to scrape down the sides of the bowl after each addition.

Divide the batter between the two pans and bake for 25 minutes to 30 minutes or until a cake tester comes out clean when inserted in the centre of the cake.

Let the cakes cool in the pan for 10 to 15 minutes before unmolding them and peeling off the parchment paper. Let the cakes cool completely before filling them. If you make the cakes the day before assembling the cake, wrap them in plastic wrap and store at room temperature.

For the coconut pastry cream:

1 cup half-and-half
1 cup coconut milk
1 tbsp. vanilla extract
4 egg yolks
1/2 cup sugar
1/2 cup cornstarch
1-1/2 cups sweetened shredded coconut
2 cups heavy cream

In a saucepan, combine the half-and-half and the coconut milk and heat on high until the mixture is just about to boil. Turn off the heat and stir in the vanilla extract. Let the mixture sit for about 10 minutes.

In a large bowl, combine the egg yolks, the cornstarch and the sugar. Whisk until well combined and the eggs are pale yellow (about 3 or 4 minutes).

Dribble in a few drops of the milk mixture and whisk. Continue dribbling in a bit of milk (don’t add it all at once or you may cook the egg yolks) and whisking. Once you’ve added about half of the milk, you can then add the rest in a steady stream, whisking all the time.

Return the milk/egg mixture to the saucepan and cook over medium-high heat (whisking constantly) until the mixture becomes very thick. This should take about 5 minutes or so. You’ll know it’s ready when the mixture bubbles and you can see the bottom of the pan as you drag the whisk through it. Remove from the heat and stir in the shredded coconut.

Pour the pastry cream into a bowl and cover with plastic wrap (the plastic wrap should touch the surface of the cream to prevent a skin from forming). Refrigerate overnight.

When you’re ready to fill the cakes, whip two cups of heavy cream until stiff peaks form. Fold the cream into the cold pastry cream until combined.

For the buttercream:

2 cups half-and-half
1 egg yolk
3 tbsp. cornstarch
1 pound unsalted butter (2 cups), at room temperature
3/4 cup sugar
1/4 tsp. salt
1 tbsp. vanilla extract

Combine the half-and-half, the egg yolk and the cornstarch in a saucepan. Cook over medium-high heat, whisking constantly to ensure that it’s smooth. When it comes to a boil it will thicken considerably. Remove from the heat and pass it through a sieve. Refrigerate for two hours.

After two hours, combine the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Beat on high speed for 10 minutes, stopping every once and awhile to scrape down the sides of the bowl. After 10 minutes, the mixture will be almost white in colour and very light and fluffy.

Add the salt and mix.

With the speed on low, add the cold half-and-half mixture, scraping down the sides of the bowl to ensure it’s well incorporated.

Add the vanilla extract and mix.

Use the buttercream right away.

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To assemble the cake:

2 cups sweetened shredded coconut, toasted

Split the two 9-inch cakes in half so that you have four layers.

Place one layer, cut side up, on a cake plate or cake cardboard. Spread about half a cup of coconut pastry cream on the cake layer. Leave about half an inch border all the way around to ensure the pastry cream doesn’t leak out.

Top with a second layer of cake, and once again spread about half a cup of pastry cream on the layer.

Top with a third layer and repeat with the pastry cream.

Top with the final layer and press down to ensure that the cake is firmly in place. At this point I like to refrigerate the cake for about half an hour to give the pastry cream a chance to settle and firm up a bit. I usually make the buttercream while the cake is in the refrigerator.

Remove the cake from the refrigerator and begin icing. There are many different opinions on how to ice a cake. The way I like to do it is to spread a thin layer of icing on the top and the sides of the cake. Don’t worry if you pick up cake crumbs. Once you’ve done this, put the cake back into the refrigerator for about half an hour to firm up the buttercream.

Remove the cake from the refrigerator and this time, add a nice thick layer of buttercream all around. Begin by putting a cup or so of icing on the top of the cake. Spread it evenly across pushing the buttercream all the way to the edges. Once it’s even on top, begin pushing the buttercream at the edges down the sides of the cake, adding more buttercream as needed. Once you’re done, smooth the sides of the cake as best you can. Even out the edges of the cake by placing your icing spatula flat on the edge and smoothly sliding it towards the centre of the cake. This should give you a nice edge all the way around.

Place the cake in the refrigerator for about ten minutes. Remove the cake and carefully apply the toasted shredded coconut all around the sides of the cake and on the top of the cake if you wish. If you have any extra buttercream, feel free to pipe a decorative design on the cake.

Refrigerate the cake for at least 3 or 4 hours before serving.

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52 Comments

Barbara

06/22/07 at 8:50 pm

Beautiful! Today’s my birthday and I might just make this for ME!

Elle

06/22/07 at 10:34 pm

This cake looks like a celebration! And the photo essay on making it is wonderful.

Pat

06/22/07 at 11:21 pm

Ohhhhhh Wow what a lovely looking cake!!! My mouth is definately watering here.

evinrude

06/22/07 at 11:39 pm

I thought you nailed it with the lavender pound cake in the previous post, but coconut cake! My word! As much as I like lavender, I LOVE coconut! Mmm!

aka nik

06/23/07 at 12:29 am

Beautiful! I’ve been reading your blog for a while appreciating all the baking/cooking you do. But I couldn’t pass up the chance to tell you how delicious this looks!

Che bello!

Anne

06/23/07 at 12:46 am

I’m also a big fan of “anything coconut” and I would definitely love to make this cake :)

The Cooking Ninja

06/23/07 at 12:51 am

I’m not a big fan of coconut because I grew up eating them all year round :p …but your cake sure makes me want to have a taste of it. My other half loves coconut.

koffiekitten

06/23/07 at 1:05 am

I LOVE coconut! In any recipe, anytime.

Nazca

06/23/07 at 2:57 am

That must have taken ages! Just think of the washing up! I’m faaaaaar too lazy for that. I’ll just have to get in my private jet and come have a taste!

Lisa

06/23/07 at 3:21 am

Okay YOU need to teach me how to frost a cake, pretty please!! That’s one gorgeous coconut cream cake, for sure =)

I realized I’ve got a couple more days before submission due for SHF - I might have to join in this time! heeee!

Outstanding cake.. I want a slice. Please???

xoxo

cakebaker

06/23/07 at 6:25 am

this is a gorgeous cake…a real celebration cake.
thanks for the tutorial:):)

Paz

06/23/07 at 9:03 am

Oh, wow! Thanks for baking this for us!

Paz

Casey

06/23/07 at 11:55 am

Those step-by-step photos are exquisite.

Rosa

06/23/07 at 5:47 pm

Oh my God, that looks to die for! I love coconut…

I like the step by step shots…

Tea

06/23/07 at 5:59 pm

I knew you were a girl after my own heart, three cheers for coconut!

My best friend hates the stuff and it always makes me feel sad for her.

Sonya

06/23/07 at 8:15 pm

Your post reminded me of the coconut syrup I had in Hawaii. The syrup was thick and opaque. It was sweet and very cocounut-y. Wow. It was on each of the tables next to the maple syrup for pacackes. Of course, when my pancakes arrived, I reached for, you guessed it, the coconut syrup. I haven’t been able to find that syrup since. Ivonne, I know you’d eat the syrup by the spoonfuls.

peabody

06/24/07 at 12:05 am

That is my favorite coconut cake too! I love Caprial’s Desserts, it is one of my most used cookbooks of all time. You’ve done an amazing job of recreating it and a good job of making me now crave it.

Kat

06/24/07 at 1:10 am

Thank you for the lovely slice of cake! I took a look at that book and I probably would have bought it from the looks of the cover too ;)

Kieran

06/24/07 at 3:35 am

That sure looks lovely. And I haven’t yet congratulated you on your new blog design!

Lydia

06/24/07 at 3:40 am

Wow! I’m not really a coconut person — by which I mean that my own favorite cake would always have to be chocolate — but this cake looks and sounds so delicious that I might, just, have to rethink my position.

Emily

06/24/07 at 10:43 am

Just beautiful! And I love the photo series of making and assembly.

Anita

06/24/07 at 11:18 am

Ivonne,
Somehow I missed SHF this month - it’s been a little crazy for me! But I will happily adopt your gorgeous cake as one of my favorite desserts! Spectacular decorating! And thanks for the blog mention;) - your cake frosting technique looks flawless!

Figs Olives Wine

06/24/07 at 2:01 pm

Does it get any better than eating coconut out of a fountain in Italy? What a beautiful memory. I love coconut cake so much, I even used it as the base for my wedding cake!

Gigibird

06/24/07 at 2:15 pm

Put the kettle on I’ll be over in a minute for a coffee and a BIG slice of cake:)

Belinda

06/24/07 at 2:54 pm

Gosh, I don’t even LIKE coconut, let alone love it, but your cake looks sooooo beautiful, and enticing, I could almost change my mind about my years long non-love of coconut! All of your creations look amazing. I love reading your blog, and after recently finding it, I’ve read every post from beginning to present, and so enjoyed it. :-)

Jen

06/24/07 at 5:01 pm

Holy coconut! That is one beautiful cake - I like how it used coconut milk instead of extract. Yum-o!

Jenny

06/24/07 at 6:33 pm

Looks divine to me!

Carol

06/25/07 at 2:17 am

This is embarrasing, I’m actually salivating

steph

06/25/07 at 2:45 am

your cake is truly a thing of beauty! coconut is a favorite flavor of mine, too. this is going on my “to bake” list, for sure!

MyKitchenInHalfCups

06/25/07 at 4:39 am

Well Hello My Coconut Cake! That does just do the eyes good now how about a little slice for the tummy!
Beautiful Ivonne.

Cheryl

06/25/07 at 6:00 am

I refuse to let my husband see this post. He would divorce me immediately and run right over to you with flowers and diamonds. He shares your love of coconut. This is truely a gorgeous cake.

Lisa (Homesick Texan)

06/25/07 at 11:24 am

What a beautiful memory–I love the image of your family plunging the cut coconut in the fountain. And such great photos of the work in progress–very inspiring. There’s nothing like the sweet crunch of coconut in the summer.

Mandy

06/25/07 at 11:50 am

I love coconut milk! And I use it in savory dishes whenever I can. I definitely have to try out your coconut pastry cream!!! It sounded irresistible.

Alicia H.

06/25/07 at 12:55 pm

We’re coconut nuts here. This looks so good I may have to make it for my daughter’s birthday tomorrow. How long is too long to refrigerate the cake? I’m thinking of making it tonight and serving tomorrow for dinner. Cheers! Can’t tell you how much I enjoy your blog!

Deborah

06/25/07 at 1:15 pm

I think this has got to be the most beautiful cake I have ever seen!!

Maria

06/25/07 at 3:01 pm

That is what I call a cake!! I love coconut and this one looks loaded! I have to try it!! Thanks for the step by step pictures. You are amazing!

breadchick

06/25/07 at 8:09 pm

Ivonne, first Lisa makes me crave butter cream frosting on deep chocolate cake and now you do this to me…make my all time favourite cake, coconut cake with the most incredible frosting I’ve ever seen. Can I have two pieces of cake (one of Lisa’s and one of yours) for dinner tonight??!! Please!!! I’ll bring the milk.

Bea at La Tartine Gourmande

06/25/07 at 8:44 pm

totally missed the event this month! But what a cake Ivonne. We can feel in your post, that there is a bond between you and “it”. Beautifully executed.

Ellie

06/26/07 at 1:22 am

What a gorgeous cake! And thank you for the wonderful step-by-step icing guide!

Ana

06/28/07 at 10:51 am

Oh my, your cake looks absolutely GORGEOUS!!!
Wow, awesome job! Made me want a slice of coconut cake!!
Your blog is amazing, I found it out through a friend’s blog and am truly enjoying it! You have wonderful pictures here!
Ana

MissK

07/9/07 at 3:28 am

Oh my,that is beautiful!
bet it tastes divine as well.

patricia

10/26/07 at 11:36 am

I love a good coconut cake! This one looks amazing! I worked with Caprial in Seattle at the Sheraton Hotel and not only is she an amazing chef but she is the nicest person you will ever meet. I can’t wait to try her recipe.

Single in the City

01/28/08 at 9:34 am

YOU HAVE TO MAKE THIS CAKE. Seriously, this cake is SO DIVINE. I made this cake this weekend and had many compliments on both the look of the cake and the incredible taste. Just a few changes to the recipe–first, add more than 1/2 cup of the pastry cream between the layers or you will have a ton left. Just divide it equally in 3. Also, with 1/2 cup of corn starch in the pastry cream, the result is very thick. I would reduce it to 1/3 cup. To lighten the pastry cream, add about a cup of the whipped cream and beat it into the pastry cream (I used my kitchenaid) before folding the rest of the heavy cream. This recipe will be made again and again.

Susan (Suzi) Conklin

03/12/08 at 9:12 am

This is the best coconut cake I have ever made. In my restaurant, Capriel’s Dessert Cookbook was well worn. I get more requests for this cake from friends for their special occasions than any other cake I bake. I do, however, reduce the whipped cream for the pastry cream to 1 cup or omit altogether, the filling is much denser and more like cream pie that way. The genius of this recipe is the coconut milk in both the cake and the filling (pastry cream.) Suzi Conklin

Taste T.O. - Food & Drink In Toronto » Blog-A-Log - Sunday, June 24th

04/12/08 at 1:57 pm

[…] so very badly want to eat the coconut cake baked by Sands in Cream Puffs in Venice, which is shown in many stages of construction. Writing […]

Allie Patterson

07/11/08 at 10:46 am

This is the MOST AMAZING cake I’ve ever made! Mine did not turn out as beautiful, but it tasted so good that my guests were asking which bakery I got it from!
Well worth all the hours I put into it. It’s my (and my husband’s) new favorite cake. Thanks Cream Puff for such a fabulous food blog!!! I’m hooked.

Don’t Drop the Cake

10/18/08 at 6:14 pm

[…] If I ever bake anything again, let alone anything this ambitious, I want to make this cake. […]

Maire Graham

11/3/08 at 4:46 pm

I found this recipe a few days ago, after thinking of how I shared my love of coconut cake with my best friend from high schoo. As we live on opposite coasts now, I wanted to do something to feel close to her. Finally over the weekend I had gathered the ingredients and plan to start today, and finish tomorrow, on election day, with hopes to celebrate with it, and think of my dear friend…..

Kristina

02/11/09 at 7:38 pm

Thank you for this exquisite cake. It turned out perfectly. The step by step was so helpful, and in the end I happen to think it’s my best cake to date. I took the Wilton class 1 earlier this year, and even though I didn’t have to pipe much, the class gave me the confidence to try and SUCCEED at this masterpiece. It had a nice light, tight perfectly moist crumb perfumed lightly by the coconut milk in the batter. I took your suggestion of cutting down on the whipped cream to lighten the pastry cream, and might have only used half. Topping it with the thin layer of coconut buttercream and then adhering the coconut gave the outside a nice finish. I copied your stars in the middle center of the top and overall I think it’s a close copy to your beautiful inspiration piece. This cake was a gift for a friend at work and of the 3 cakes that showed up for this birthday, this one was gone in less than 5 min flat. Seriously! They were lined up and coming back for seconds. Thank you again.

ariel

05/19/09 at 2:14 pm

wow…love the full detail on how to make this…

although a lot of work and a beauty at the end…i think i’ll have to pass on makin’ this again…the taste was alright for all the elbow grease put into it…with the great detail on every step, i’m pretty sure everything turned out perfectly…

but in all love this web site, like the cake…just don’t looovvveee it…also this is commin’ from a non-coconut fanatic ;)

THANK YOU…THANK YOU….THANK YOU

thanks for the

hi

10/5/11 at 12:22 pm

wow is all i can say awesome cake

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