coconut cake

I saw this recipe for coconut cake in a cookbook I received as a Christmas present this last Christmas, and I have been wanting to make it since then. As it has eggs in it, I figured my sister's bridal shower was the perfect opportunity for me to try this recipe.

Coconut Cake
1 cup butter, softened
2 cups sugar (I used 1 cup dark brown sugar and 1 cup coconut sugar)
4 large eggs
2 3/4 cups unbleached all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup milk (I used coconut milk)
1 tsp. vanilla
1/2 cup toasted coconut

In a mixing bowl, cream together the butter and sugar. Add the eggs one at a time beating well after each addition. Add in the vanilla. In a separate bowl combine the flour, baking powder and salt. Add the flour mixture and the milk alternately to the butter mixture. Stir in the toasted coconut and pour the batter into 3 greased 9 inch cake pans.* Bake at 350* for 18-20 minutes. I started with 15 minutes and then added another 3, but mine came out a little dry, so they may have been slightly over cooked.

Buttercream Frosting
1 cup butter, softened
4 cups confectioner's sugar
1 tsp. vanilla
1-2 Tbsp. milk (I used almond milk, but alternately you could use coconut milk)
1 tsp. coconut rum

Combine the butter and sugar and then add the vanilla, milk and rum. Beat until smooth and the consistency to frost the cake. To frost: Place the bottom layer on the cake plate, brush with coconut milk and a layer of frosting. Continue with the layers in the same way and top with toasted coconut.

As I said above, this turned out a little drier than I really wanted it to be, but that may have been due to being a little overcooked. I also would like to try this with just two layers instead of three because I think the layers were a little thin which could also have caused it to be a little drier. All together, though, I liked this cake fairly well and with a little tweaking I think it could be really fantastic, but then I do have a slight obsession with coconut.

*Note: I have trouble getting my cakes to come out of the cake pans easily, so I cut a paper towel the size of the bottom of the pan and place that in the bottom and then spray the pan with cooking spray. The cake comes out easily, and then the paper towel just peels off the bottom.

prepare yourselves. . .

. . .for some cupcake madness. It is March after all. The NCAA has basketball, why shouldn't I have cupcakes? A friend put me onto this website: Ming Makes Cupcakes and I may or may not have gotten slightly obsessed with it.

*Note: these are not all recipes that I am making so they fit with my roommates dietary needs. This is something I am doing more for the fun of baking than for experimenting with changing recipes, although I am still doing that. My roommate also happens to be gone right now, so I am baking to give away.

The first recipe I tried was the Coconut Rum Cupcakes with Coconut Cream Cheese Frosting. Here is my recipe with changes to the original. I actually also decided to use a different frosting because I already had mascarpone so I decided to try her recipe for mascarpone frosting instead.

Cupcakes

2 cups flour (I did use unbleached all purpose)
1 tsp. baking soda
1/2 tsp. salt
3/4 cup brown sugar (I used dark brown)
1 stick butter
1 egg
1 cup buttermilk
1/3 cup coconut rum

For the cupcakes, start by combining the dry ingredients in a bowl. I added cinnamon to the mix because I love cinnamon. The end. In another bowl cream together the butter and sugar.

Add the egg and mix well.


Then alternately add the dry ingredients and the buttermilk.



This was the point where I realized that the recipe did not call for chocolate. WHAT?! Cocoa powder was immediately added to the dry ingredients. Who makes a coconut rum cupcake without chocolate? Seriously.


Then add in the coconut rum. Now, I don't like to advertise for companies, but this is my favorite brand of rum. Cruzan is made in the US Virgin Islands on the island of St. Croix, and I have been there. I may be slightly biased, but this is good rum. Use whatever kind you want; I just like this kind.


When you finish mixing it up, this is what it should look like. Deliciousness!

Fill cupcake wrappers about 2/3 full. I was taught by my mum that whenever you had a cupcake pan that wasn't completely full you should fill the other cups with a little bit of water, so that's what I do. I cannot explain or justify it to you, that's just what I do.


Look at those little beauties!! All ready for frosting and garnish.

Frosting
8 oz. mascarpone
1/2 cup heavy whipping cream
1/2 cup confectioner's sugar

For the frosting, combine all the ingredients and beat until smooth. I used triamisu mascarpone, so it had a slight coffee flavor to it.

The frosting makes this cupcake. I tried one without frosting and one with frosting. The frosting makes the cupcake. Trust me. And let me just tell you, this frosting is to die for. . .I may or may not have cleaned the bowl out with my fingers. Yum!



Let's talk about garnishing for just a moment. Garnishing is what makes a cupcake. It's the little flourish on the top that says: I'm delicious. . .eat me! It makes a cupcake look professional as well. I took these in for my small group and others at my favorite coffeeshop, and everyone kept asking if I made them. Yes, I did, but they look professional, no? Garnish away! And stay tuned for more cupcake madness.