All photos courtesy of Spectrum 1 News |
1 cup softened butter
1 1/2 cup granulated sugar
4 large eggs
1/2 cup canned coconut milk
½ cup buttermilk
1 tablespoon coconut extract
5 ounces white chocolate, melted
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon salt
Directions for the batter:
1) Beat together the butter and sugar.
2) Next mix in the eggs one at a time.
3) Mix in the coconut milk, buttermilk, coconut extract, and melted white chocolate.
4) In a separate mixing bowl combine the dry ingredients: flour, baking soda, and salt.
5) Fold in the dry ingredients, 1/4 at a time, into the wet ingredients. Mix just until incorporated.
6) Pour into a large buttered bundt pan [or 2 buttered 9" cake pans if you wish].
7) Bake in a preheated 350 degrees F oven for 45 - 55 minutes or until the center of the cake produces a crumb when tested with a toothpick.
8) Cool for about 15 minutes before removing from the pan(s) while still warm. If you make the bundt cake, you'll flip it over. The bottom becomes the top.
Ingredients for the Frosting:
14 ounces of flaked coconut (toasted if you wish to toast it) for the top and sides of the cake.
Directions for the Frosting:
2) Spread it on the cake. Professional bakers put the cake in the refrigerator, then frost it a 2nd time.
3) Finish with the shredded coconut -- padding it on the sides and top of the cake.
Will you make a bundt or 2-layer cake?🎂
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