I’m getting a bit of baker’s fatigue but…it’s a big birthday and we don’t usually do a lot of special things for one another.
I found this recipe quite sometime ago and filed it away for this week.
My husband’s favourite flavours are: pineapple, lime and coconut. This recipe has two out of three which is pretty darn good. I figure for a 40th that the cake should be super special but next year when he’s officially old (like me) it is carrot sticks all the way.
This recipe says that it serves 10-12 but I’m a bit worried as the writers have never met my family and perhaps our portions are slightly larger, it looks a bit tiny.
As mentioned, this is a nutty week so I’ve been baking whenever possible and as such made this cake Tuesday night (settle down, I froze it so we won’t be eating old cake, although that would be kind of fitting with the birthday number, hee, hee). The baby uncharactistically went to sleep early (she got up a few hours later) so I was able to get a few other things done that require two hands.
I just need to ice this cake tonight and I’ll be all set. The cake itself took VERY little time to make. I would say no more than actually make a cake from a mix. I like the recipe as a whole as between the cake, glaze and icing you end-up using an entire can of coconut milk and don’t have to figure out a way to use up a tiny bit in a can at the end.
I’ll post a photo of the whole shebang tomorrow and give you a rundown on how to create a birthday dinner for 14 after working all day and having little ones that need to be fed VERY early or crankiness ensues.
1 cup butter
2 cups sugar
1 teaspoon coconut oil
2 1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut milk
1 cup sour cream or yogurt
1 cup sugar
2 limes, zested and juicd
1/4 cup coconut milk
1 cup shredded coconut
1/2 cup butter
1/2 cup shortening
4 ounces cream cheese
1 pound box plus 1 cup powdered sugar
1/4 cup coconut milk
1 teaspoon vanilla
2 cups shredded coconut
Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.