Last month My Mom and Gramma came to visit, so I made them an early Mother's Day Dinner. We had a delicious dinner of Grilled New York Strip Steak, Seared Sea Scallops, Roasted Vegetables, Quinoa and PopOvers. After a Celebratory Meal you Must have Dessert! My Mom Loves Coconut, so I made the following cake. Mom says it's a winner, so on with the Cake!
*I apologize for the lack of step by step photos - too many backseat cooks in the kitchen*
The Deets for the Cake
3/4 Cup Butter (1 1/2 sticks)
1 1/2 Cups Sugar
3 Eggs
1/2 tsp Pure Almond Extract
3/4 Cup Coconut Milk
1 3/4 Cups Flour Sifted (If you want a light & fluffy cake you must sift your flour!)
2 tsp Baking Powder
1/2 tsp Salt
1 Cup Shredded Coconut
The How To on the Cake
Cream Butter & Sugar until light & fluffy
Add Eggs & Almond Extract
Beat until Smooth and Creamy
Gradually add in Flour, Baking Powder, Salt and 1 Cup of Coconut
Once Dry ingredients ar incorporated, Slowly add Coconut Milk
Mix until Smooth
Preheat Oven to 350 Degrees
Grease and Butter 2 9inch round cake pans
Divide Mixture between pans
Bake for 30-35 minutes or until golden brown
Frosting Deets
1 1/4 Cup Sugar
1/4 Cup Coconut Milk
1/4 Cup Heavy Cream
3 Egg Whites at room temperature
1/2 tsp Cream of Tartar
1 Cup Butter (2 sticks)
1 tsp Pure Vanilla Extract
1/2 tsp Pure Almond Extract
Frosting How To
Bring Sugar and Coconut Milk to a Boil
In Mixer Wisk Eggs until foamy
Slowly add in Cream and Cream of Tartar and Wisk until slightly stiff
With mixer running, Slowly add Sugar Mixture (Slowly as to not scramble the Eggs)
Add Butter and Vanilla & Almond Extracts and mix until Smooth
Assembly Deets
1 Cup Shredded Coconut - Toasted
12 Strawberries thinly sliced
Assembly How To
Trim Cakes
Spread 1/4 of the Frosting on bottom cake
Layer strawberries and sprinkle 1/2 of toasted coconut
Add top layer
Frost Cake and top with remaining toasted coconut and strawberries
Plate, Pray & Enjoy!
