Dessertscountryliving
Coconut Cream Gingham Cake
Is gingham your thing? Check out this checkered masterpiece!
👥 16 Servings⏱️ Prep & Cook: 4h 40m⏳ Prep: 1h 5m👤 Torie Cox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●food processor
- ●whisk
- ●oven
- ●spatula
- ●knife
📝 Preparation Steps
1
Make cake: Preheat oven to 350°F. Line 4 (8-inch) round cake pans with parchment paper. Lightly grease pans and parchment. Whisk together flour, baking powder, and salt in a bowl. Pulse shredded sweetened coconut in food processor until finely ground, 10 to 15 pulses.
2
Beat butter with an electric mixer on medium speed until creamy, about ⏱️ 1 minute. Add sugar, coconut oil, vanilla, and coconut extract and beat until fluffy and light in color, 4 to ⏱️ 6 minutes, scraping sides as needed. Add eggs and egg yolks, 1 at a time, beating until combined after each addition. Reduce speed to low and beat in flour mixture and coconut milk alternately, beginning and ending with flour mixture, just until incorporated. Fold in shredded coconut. Transfer batter to prepared pans, dividing evenly; smooth tops.
large eggs, plus 6 large egg yolks, at room temperature6
3
Bake until a toothpick inserted in center comes out clean, 30 to ⏱️ 35 minutes. Poke holes with a wooden skewer all over cake tops. Use a pastry brush to brush cream of coconut on layers, dividing evenly. Cool cakes completely in pans on wire racks, about 1 1/⏱️ 2 hours.
4
Make buttercream frosting and assemble: Beat butter with an electric mixer on medium speed until creamy, 1 to ⏱️ 2 minutes. Reduce speed to low and gradually beat in confectioners’ sugar until combined. Beat in salt, vanilla, and coconut extract. Increase speed to medium-high and beat until fluffy, 1 to ⏱️ 2 minutes. Reduce speed to low and slowly beat in coconut milk until incorporated. Increase speed to high and beat until fluffy, about ⏱️ 1 minute. Reduce speed to low and slowly beat to remove air bubbles, ⏱️ 1 minute.
5
Place 1 cake layer on a cake stand or plate. Top with 1/2 cup buttercream, spreading to the edge. Sprinkle with 1/3 cup toasted coconut, leaving a 1-inch border all around. Repeat two more times. Top with final layer. Set aside 2 cups buttercream. Frost top and sides of cake with remaining buttercream. Chill ⏱️ 30 minutes.
6
Tint 1 cup reserved buttercream with a tiny amount of green gel food coloring. Tint 1/2 cup buttercream with more green gel food coloring for a slightly darker shade of green. Leave 1/2 cup buttercream white. Spoon each color into individual piping bags fitted with #2 or #3 size piping tips. Use a wide spatula or ruler to make 1-inch-thick vertical lines from top to bottom around the entire cake. Use a spatula or ruler to make 1-inch-thick horizontal lines from top to bottom around entire cake, for a total of 4 horizontal lines. Starting with 1 vertical line, pipe the darker green buttercream into 3 squares, skipping 1 square in between. Pipe lighter green buttercream into remaining 2 squares in the same vertical line. Use a small offset spatula or palette knife to smooth icing in each square. Move to the next vertical line, piping the light green buttercream into the 3 squares diagonally positioned from those in the first line. Pipe remaining 2 squares in the same vertical line white. Repeat these 2 alternating vertical patterns all around cake. Top with flowers just before serving.
Green gel food coloringFresh flowers, for top
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