I try to have weekly themes for the recipes I share. This week it’s all about coconut cake. You may wonder how coconut cake could be a theme. Won’t they be quite similar? The answer is no. Each has its own purpose (and time commitment). So, be sure to try today’s and then come back and give Thursday’s version of coconut cake a try as well.
The original post from February 2016
I truly enjoy cake. Well, certain cakes. I adore wedding cake and carrot cake. I can skip on every piece of chocolate cake or chocolate-frosted cake. The one thing that holds true for all cakes that I enjoy is their frosting. I do love a strong ratio of frosting to cake.
Being a fan of anything but chocolate, I tend to make either cream cheese or buttercream frosting for cake. Between the two of them, I find that I can frost any cake I make. Recently I decided that perhaps I should expand my repertoire and give a classic frosting a try: 7-minute frosting.
All of the descriptions made it sound like a lovely marshmallow-y topping that I would enjoy. I was wrong. While my sweet tooth can tolerate the utter sweetness of white chocolate, this frosting threw me for a loop. It was so painfully sweet that I actually discarded the entire batch and didn’t finish my slice of cake.
Which brings me to the title of this article: No Need for Frosting Coconut Cake. I chose a coconut cake, as many people suggested it as the perfect pairing for 7-minute frosting. One bite of the cake (on its own), and I was hooked. It was moist, had a delightful taste of coconut, and just the right amount of sweetness. However, for this cake I didn’t need a frosting. Definitely not the 7-minute version.
This cake was the perfect end of the meal treat (perhaps topped with a dollop of whipped cream). Even if you are a frosting addict, as am I, I am pretty sure you’ll love it as.
Give it a try; you won’t be disappointed.
No Need for Frosting Coconut Cake
Ingredients
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon coconut extract
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups all-purpose flour
- 1/2 cup coconut milk
Instructions
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Preheat oven to 350.
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Butter and flour a 9-inch cake pan.
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In a stand mixer beat butter for 30 seconds.
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Add sugar and beat for a minute.
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Add eggs, one at a time, beating after each.
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Add extract, baking powder, and salt, beating well.
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Turn mixer to stir and add half of flour.
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Add coconut milk and stir.
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Add remaining flour, stirring until blended.
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Add batter to prepared cake pan.
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Bake for 30 minutes or until toothpick inserted in center comes out clean.
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Cool for 10 minutes in pan; remove cake from pan and cool completely.
