Part 2: The Dessert
{two 9" round pans} |
A bite of coconut cake always remind me of the holidays. (My Aunt would bake a towering multi-layer coconut cake on Christmas day when I was a child.) This is a much smaller and simpler version. The batter is a variation on a classic yellow cake - but with all brown sugar so the cake comes out very flat!
I was able to stack six layers in all, and put it all together with a sweet white buttercream frosting.
A sprinkle of coconut finishes it off, and reminds me of a gentle dusting of snow. Grated, unsweetened coconut is my favorite.
I'll add the recipes in the comments below!
Hope you enjoyed my behind-the-scenes of Part 2: The Dessert. Read my original December 22 post for this lunch at APPLESandRUBIES: Pure Style Home Inspired Lunch, and come back soon for Part 3: The Buffet!
Loretta
Here are my recipes:
ReplyDeleteLoretta's Brown Sugar Coconut Cake
Mix together 3 cups flour, 2 cups brown sugar, 1 teaspoon baking powder, 1 1/2 cups milk, 1/2 cup butter and two eggs. Bake at 350 degrees for 25 to 30 minutes. Cake will be flat!
Frost with buttercream (1/2 cup butter, 2 cups powdered sugar, 1/2 cup milk). Sprinkle generously with coconut.
Looks delicious. Love all the layers!
ReplyDeleteNow THAT looks as beautiful as it certainly must taste! Do you ship those? ;)
ReplyDeleteLooks fabulous Loretta!
ReplyDeleteAside from looking dangerously delicious, this is such a beautiful cake. Soft, white and perfect for winter and the green goes great with the shades of cream and white!
ReplyDeleteThis is the antidote to my 'healthy' new year's resolution. I suppose as long as I devour it with only my eyes it's allowed. Delicious!
ReplyDeleteLeigha