Craving Glazed Coconut Cake

 
 

I’ve been craving anything coconut lately.  It’s odd because I don’t remember EVER craving that before.  Anyway, I made this A.MAZ.ING. coconut cake and wanted to share just incase you need your coconut fix too.  It fed any craving I had and then some.  It’s so delicious!

There are three main parts…
(1) Cake 
(2) Glaze 
(3) Frosting/Topping

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(1) Cake:
 
2 C Cake Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 C Sugar
1/3 C Butter, room temp
2 Eggs
1 (14 oz) can Coconut Milk
1 tsp Vanilla
 
Preheat oven to Sift together flour, bp, and salt.  Whip the butter and sugar (I mean WHIP the butter and sugar) for about 5 minutes.  Add eggs, one at a time.  Alternate adding milk and flour mixture.  Add vanilla.  Pour batter into greased AND FLOURED!!! 8-9″ pans.  Bake  25 minutes. 
Don’t forget to flour your greased pans!
 
Let cakes cool for a few minutes in the pans, then transfer to a cooling rack. 
 
(2) Glaze
 
1/3 C Butter, melted
1/3 C Coconut milk
 
Mix ingredients together in a pourable measuring cup.  While the cakes are cooling on the rack, poke them with a fork about 20 times. Pour a mixture of melted butter and coconut milk over the cakes. They’ll absorb the liquid very quickly so be ready to spread it across the cakes.

(3) Frosting

Here’s the fun part!  I got a little crazy with the icing and it sure payed off!  Instead of making a basic buttercream with just butter, I replaced about half of the butter with coconut oil.  Oh my heavens!  Why have I never done this before?!?  There really isn’t a recipe for the icing.  It’s a mixture of butter, coconut oil, powdered sugar, vanilla, and coconut milk. 
 
Toast about a cup of sweetened coconut in the oven or on the stovetop. – Just until golden.  Refrigerate the warm flakes until they’re cool.  Anything warm will melt the frosting.
 
Frost the cakes with the coconut frosting and top with the crunchy coconut flakes. 
 
 
 
This is officially my new favorite cake.  It’s melt-in-your-mouth-and-make-you-close-your-eyes delicious!  Yes, it’s unbelievably fattening and rich but it’s OH SO GOOD!


 

 

 
 
 
 
Happy 1st day of May!
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9 Responses

  4. Love coconut cake. A lady who used to keep me when I was little made the most amazing coconut cakes. So moist you almost needed a spoon to eat them. I need to try making it this way. Thanks!

  5. Just found your blog – must make coconut cake. I know you said there's no recipe for the frosting, can you tell me the amounts of the ingred. you used, or should I just use a basic buttercream recipe and do your substitutes?

  6. ok, just made the cake. the whole recipe made 3 little 6 inch cakes so I split each layer and made 2 miniature coconut cakes. I must say, they look wonderful and will let you know what the verdict is tonight! The only thing I did differently was to use only 3 cups sugar and coconut extract in the frosting instead of vanilla – very coconutty!

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