Emma’s 18th Birthday will not soon be forgotten. She was stuck at home with social distancing and missing her friends and family, but we made the best of it. The one thing that she wanted was a coconut cake and I needed to deliver. So that being said I scoured the internet, and looked at lots of recipes. The cake I ended up making was a combination of two, and it was the best cake ever. Let me repeat that, it was THE BEST CAKE EVER. I’m going to share some photos and the two links that you need to use, but I am also going to share a few things that I did differently, because sometimes internet recipes leave something out, or can be confusing.
So here goes. The first recipe for the actual cake and cream cheese buttercream is from Taste of Home, and I have to say, it is incredible. Follow the cake and frosting recipe as it is written. However, there is a line that says “stir in coconut and extracts,” and they mean the coconut extract, NOT THE CHOPPED COCONUT. The wording is confusing and luckily I read many reviews before I made it. In fact I did not use the chopped coconut at all because it is meant to be used in between the layers, and I used a second recipe for the filling. If you want to forgo the filling I used, this cake by itself as written is fabulous! I just wanted to take it up a notch.
Here is the recipe:
Next I made a coconut custard whipped cream. This is a two step process, but I promise you can do it. This came from Bobby Flay and the rest of this recipe was not good, but this coconut custard whipped cream is to die for.
COOKS NOTE: The one tweak to this recipe is that I used the entire custard recipe and doubled the whipped cream to make sure that I had enough to fill a three layer cake. You will definitely have filling left over, but it’s so good you’ll want to eat it on a spoon. The recipe as written tells you to use 3/4 cup of custard and 3/4 cup heavy whipping cream, whipped. Use it all with the whipped cream doubled. You will understand what I mean when you read the recipe. (Only use the coconut custard and coconut filling from this recipe, the rest is just not very good especially the buttercream. It’s not buttercream it’s basically butter on a cake. )
When this Taste of Home recipe is combined with the coconut custard whipped cream in the middle, the result is magnificent. It is the coconut cake to end all coconut cakes. If you have any questions please let me know. I decorated the cake with toasted coconut and a fresh gerbera daisy. It turned out beautifully. I hope you give it a try if you’re a coconut cake fan like we are. It’s so worth the time and effort.
*Be aware that this cake must be refrigerated so choose a plate that can go in the fridge. You will layer this cake in three steps: 1.) Gently cut the rounded top off the first cake with a bread knife and place it on your cake plate, 2.) spread on a thin layer of the cream cheese buttercream, 3.) spread on a thick layer of the coconut custard whipped cream, repeat steps 1-3 with the middle layer. Now top with the final cake, leaving the dome on. Spread the entire cake with the cream cheese buttercream, no custard whipped cream goes on this layer. Finish the cake with toasted coconut. I did mine on the sides, but do whatever you like.
Happy baking!! xoxo Deb