He also serves as the chief taste tester for my catering business. (A job that I've NEVER heard him complain about.) 😂 He doesn't ever critique my food. He is an expert at finding something positive to say about even the most dried out, vegetable based, paleo brownie that looks like it's been regurgitated. With that being said - it can be a challenge to figure out what foods he really likes and and what he eats out of marital politeness.
I do take notice of the desserts that he orders when we go out to eat, because I figure that's a pretty good indication of his favorites. One thing that I've never seen him pass up is a slice of freshly made coconut cake. I certainly don't discourage him either, because I'm assured a taste of it and I'm just a big a fan of coconut cake as he is. 😋
I feel like we've sampled coconut cake at enough different establishments that I'm pretty much a coconut cake expert. Not at baking it - at eating it. 😂 I'm a big fan of coconut cake made with coconut milk and real coconut in the batter. I can spot a coconut cake imposter in one bite. A white cake layered with shredded coconut and vanilla frosting is NOT a coconut cake.
In honor of my coconut cake loving husband, I'm trying my hand at a new coconut cake recipe. A delicate white cake made with coconut milk, coconut extract and shredded coconut. A cake frosted with a creamy, fluffy, buttery frosting packed with even more coconut milk, coconut extract and shredded coconut. This cake is absolutely LOADED with coconut flavor. It's the perfect birthday cake for this special guy.
2 and 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, softened to room temperature
1 and 2/3 cups granulated sugar
5 large egg whites, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk, at room temperature
1 cup sweetened shredded coconut
Coconut Cream Cheese Buttercream
1 cup butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
5 cups confectioners’ sugar
2 Tablespoons canned coconut milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/8 teaspoon salt
2 1/2 cups sweetened shredded coconut
Press coconut onto sides and top of cake. I used desiccated coconut on the top and toasted coconut chips to cover the sides.
Refrigerate 30 minutes before slicing.
Happy Birthday Ben!!!
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