Quarantine has not been a piece of cake (pun intended) ...
There's been no flour at my local stores, which means no baking. Worse, now that some rare bags have finally showed up on shelves ... I can't eat anything I bake due to my current health situation.
That doesn't mean, i can't share (and live vicariously) through you though. So, here is one of my favorite cake recipes. P.S. you can use practically any fruit in it.
STRAWBERRY COCONUT CAKE
Makes a 9" Double Layer Cake
CAKE INGREDIENTS:
2 Cups Unsalted Butter, Softened
2 Cup Granulated Sugar
4 Eggs
2 Tbsp Honey
2 Tsp Vanilla
4 Cups All Purpose Flour
1 1/2 Tsp Baking Powder
1 1/2 Tsp Baking Soda
1 Tsp Salt
1 Cup Coconut Milk
2/3 Cup Buttermilk
1 Cup Flaked Coconut
8 Oz Stawberries, Diced
FILLING & FROSTING INGREDIENTS:
8 Oz Strawberry Flavored Jam
1/2 Cup Unsalted Butter, Softened
4 Oz Cream Cheese
1 Tbsp Honey
4 Cups Confectioners Sugar (Powdered)
CAKE PREPARATION:
1. Preheat oven to 350.
2. Combine butter and sugar in bowl, then mix at medium speed until fluffy. Add eggs one at a time, then mix at medium speed until combined.
3. Add honey and vanilla, then mix at medium speed until combined.
4. Add flour, one cup at a time, then baking powder, baking soda, and salt, beating on low until combined then on medium for 3-4 minutes. (Alternative: Mix dry ingredients in a separate bowl then add to wet ingredients).
5. Slowly pour in coconut milk and buttermilk, mixing on low until combined well.
Add coconut and strawberries, folding in by hand until mixed well.
6. Spray two 9 inch cake pans with cooking spray (I use a flour based spray) and pour batter into pans until 2/3 full.
7. Bake 40-45 minutes, until toothpick inserted in middle comes out clean. Let cool completely in dish/pan before frosting.
FROSTING PREPARATION:
1. Combine cream cheese and butter in bowl, then mix at medium speed until smooth.
2. Add and honey and 1/2 of jam, then mix at medium speed until combined.
3. Add confectioners sugar one cup at a time and mix at medium speed until combined.
4. Refrigerate for about 30 minutes while cake bakes to maintain consistency and to keep it from getting ... melty.
ASSEMBLY:
Once cake layers cooled, spread remaining half of jam on top of bottom layer, then add top layer and frost.
4 years
