• Wildflower Coconut Cake

    Hello!! How convenient that my birthday falls on the same day of my Sweet D posts. As a result, I bring you my birthday cake 2019, because yes, I do bake my own birthday cakes! It’s great because I can do whatever flavors or designs I want, and no one can tell me not to! This year I chose a crowd pleaser though, who doesn’t love coconut cake?? This particular recipe comes from Queen Ina Garten herself, because I was looking for the classic flavors of the coconut cake from the bakery by my house: vanilla, almond, coconut, and the sweet tang of luscious cream cheese frosting. And, to pull out all the stops, I tried my hand again at some buttercream flowers, and I get better every time!

    Before baking this year’s cake, I took a trip to Michaels and got some supplies, including some cake boards, baking strips, a wire cake trimmer, a flower nail, and some fancy gel food coloring. The cake board goes on your cake stand or plate, and allows for easy transfer from one surface to another. The baking strips are something I should’ve gotten a LONG time ago- you soak them for 5 minutes before baking, and then wrap them around the sides of the cake pans. This keeps the sides of the pan cooler, and results in a cake that bakes more evenly and flat. The cake trimmer lets me take the uneven top off in one motion, because I am notoriously bad at cutting my cakes evenly. The flower nail and gel food colors are for the buttercream flowers and wow does the flower nail make a difference! It lets you get every side of the flower in one motion, and results in much more even flowers.

    I’m excited about what my 24th year on this earth holds, hopefully many more cakes and a pie or two (or seven). Until then, here are 5 things to be happy about today:
    ONE. Zippy limes.
    TWO. Bike baskets.
    THREE. The glow you get from being outdoors.
    FOUR. Pitchers on the porch.
    FIVE. Strawberry Rhubarb jam.

    Let’s bake!!

    MAKE: 1 2-layer cake
    PREP TIME: 2-3 hours (depending on flowers and decorating)
    BAKE TIME: 45-55 minutes.

     

    COCONUT CAKE INGREDIENTS

    ¾ lb. (3 sticks)  unsalted butter, softened
    2 cups sugar
    5 eggs, at room temp
    1½ tsp vanilla bean paste
    1½ tsp almond extract
    3 cups all-purpose flour
    1 tsp baking powder
    ½ tsp baking soda
    ½ tsp kosher salt
    1 cup milk
    4 oz. shredded sweetened coconut

    CREAM CHEESE FROSTING INGREDIENTS

    1 lb. cream cheese, softened
    ½ lb. (2 sticks) unsalted butter, softened
    ¾ tsp vanilla bean paste
    ¼ tsp almond extract
    1 lb. powdered sugar
    Shredded sweetened coconut (for decoration)

    BUTTERCREAM FLOWER INGREDIENTS

    1 stick butter, softened
    1 lb. powdered sugar
    1 tsp vanilla extract
    3-4 Tbsp whole milk

    CAKE STEPS

    ONE. Preheat the oven to 350°F. Generously grease 2 9-inch round cake pans and line the bottoms with parchment paper. If you’re using baking strips on the outside, start soaking them now.

    TWO. In the bowl of a stand mixer, cream together the butter and sugar until pale yellow and fluffy, about 5 minutes. Scrape down the bow one or two times during this process to make sure it’s all being evenly mixed. Crack the eggs into a small bowl, then add them one at a time to the butter mixture. Once all the eggs are incorporated, add in the vanilla and almond, and mix to combine.

    THREE. Sift together the flour, baking powder, baking soda, and salt into another bowl. You’ll be adding the flour mixture and the milk alternately to the butter mixture in 5 parts, starting and ending with the flour. Mix until just combined. Remove the bowl from the stand mixer and, using a rubber spatula, fold the shredded coconut into the batter.

    FOUR. Divide the batter evenly into the two pans and bake for 45 to 55 minutes, until a cake tester comes out clean. Cool the cakes in their pans for 30 minutes before turning them out onto a cooling rack to cool completely.

    CREAM CHEESE FROSTING STEPS

    ONE. In the bowl of your stand mixer, mix together the butter, cream cheese, vanilla extract, and almond extract on low speed until combined, but do not whipped.

    TWO. Carefully spoon in the powdered sugar a few at a time until it’s all smooth and incorporated. Repeat for a second batch.


    BUTTERCREAM STEPS

    ONE. In the bowl of your stand mixer, mix together the butter, vanilla, and powdered sugar until combined. Add the milk one tablespoon at a time until you’ve reached the desired consistency, but make sure it’s not too wet because it will be harder for flowers to hold their shape. Repeat as necessary for more flower colors.

    CAKE ASSEMBLY

    ONE. Place one cake flat side down on your cake stand or plate. Add a cup or so of frosting to the top and spread evenly. Place the other cake on top so that the flat bottom of this cake is the top. Crumb coat this cake with a thin layer of cream cheese frosting, and chill for 20-30 minutes.

    TWO. Coat the cake with a second, thicker layer of cream cheese frosting and smooth out. Gently press the shredded coconut around the sides of the cake evenly. Top the cake with the chilled buttercream flowers and fill in any gaps with extra buttercream. Now cut yourself a generous slice and enjoy!!

    *Pro Tip #1: for buttercream flower tips, see here.

    *Pro Tip #2: when storing leftover cake (assuming there is any!), press two pieces of sliced sandwich bread over the cut sides. This will prevent the cake from drying out and keep it nice and soft.

    YAY! XoxoxoxoxD