Coconut Delight Cake

Ingredients

This adaptation of the classic American Coconut Cake incorporates the flavors and influences of the cuisine of New Jersey. By adding a touch of the Jersey Shore, this recipe infuses the cake with a coastal twist, capturing the essence of the region's culinary traditions and culture. We alse have the original recipe for Coconut Cake, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons (10g) baking powder 2 teaspoons (10g) baking powder
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 3 large eggs 3 large eggs
• 1 cup (90g) shredded coconut, toasted (for garnish) 1 cup (90g) shredded coconut, toasted (for garnish)
• For the coconut cream filling: For the coconut cream filling:
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 3 tablespoons (24g) cornstarch 3 tablespoons (24g) cornstarch
• 1/4 teaspoon (1.25ml) coconut extract 1/4 teaspoon (1.25ml) coconut extract
• For the coconut buttercream: For the coconut buttercream:
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar 4 cups (480g) powdered sugar
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract
• 1/4 teaspoon (1.25ml) coconut extract 1/4 teaspoon (1.25ml) coconut extract

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 22g (Saturated Fat: 15g)
• Carbohydrates: 61g (Sugar: 43g)
• Protein: 3g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. 3.
   In a separate bowl, combine the coconut milk and vanilla extract. Set aside.
4. 4.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. 5.
   Add the eggs, one at a time, beating well after each addition.
6. 6.
   Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk mixture. Begin and end with the dry ingredients, mixing just until combined.
7. 7.
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. 8.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. 9.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
10. 10.
    While the cakes are cooling, prepare the coconut cream filling. In a saucepan, whisk together the coconut milk, heavy cream, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in the coconut extract. Let the filling cool completely.
11. 11.
    To make the coconut buttercream, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, coconut milk, vanilla extract, and coconut extract. Beat until smooth and fluffy.
12. 12.
    Once the cakes and filling are completely cooled, spread a layer of coconut cream filling on top of one cake layer. Place the second cake layer on top and frost the entire cake with the coconut buttercream.
13. 13.
    Sprinkle the toasted coconut flakes over the frosted cake, pressing gently to adhere.
14. 14.
    Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
15. 15.
    Serve chilled and enjoy the taste of the Jersey Shore!

Treat your ingredients with care...

• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.
• Coconut milk — Use full-fat coconut milk for a richer flavor and creamier texture.
• Coconut extract — If you prefer a stronger coconut flavor, you can increase the amount of coconut extract in both the filling and buttercream.

Tips & Tricks

• For an extra burst of flavor, you can brush the cake layers with a simple syrup infused with coconut rum before adding the filling.
• To achieve a smooth and professional-looking frosting, use an offset spatula or a bench scraper to spread the buttercream evenly.
• If you prefer a lighter cake, you can substitute half of the all-purpose flour with cake flour.
• Make sure the cakes are completely cooled before frosting to prevent the buttercream from melting.

Serving advice

Serve each slice of the Jersey Shore Coconut Dream Cake with a dollop of whipped cream and a sprinkle of toasted coconut flakes for an extra touch of elegance.

Presentation advice

To enhance the coastal theme, decorate the top of the cake with edible seashells or a sprinkle of edible gold sanding sugar. Place the cake on a cake stand or a platter adorned with a beach-themed tablecloth or decorative seashells.