Spiced Coconut Cake

Coconut Cake Recipe: Here is a tropical twist on an old favorite. Rich with coconut, sweet spices and nuts, this will be your new favorite. Serve with sorbet or soft whipped cream.  

Helpful Hints
Avoid overbeating to achieve a dense moist texture

Have the eggs, butter and sour cream at room temperature

Be careful not to overcook the coconut cream/egg mixture or it will curdle.  If it does, pour the hot mixture into a blender and puree at high speed until smooth

To toast the coconut for the outside of the cake: Spread coconut out on a baking sheet and toast in a 300F degree oven for about 10 minutes or until golden brown.  Stir often.  Cool before applying to cake

Spiced Coconut Cake
Makes one 9-inch cake, about 12 servings

1 2/3 cups all-purpose flour

1 teaspoon ground cardamom

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 1/2 teaspoons baking powder 

1/2 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 cup sour cream

2 cups (7 ounces) sweetened grated coconut

2/3 cup chopped toasted macadamia or cashew nuts*

*Preheat oven to 350F.  Spread nuts out on a baking sheet.  Toast until golden, about 5-7 minutes.  Watch closely, do not burn

Coconut Buttercream Frosting

1 cup canned coconut cream

2 eggs

2 sticks unsalted butter

2 tablespoon white rum

2 teaspoons vanilla extract

2 cups (7 ounces) sweetened grated coconut

Two 9-inch layer pans, buttered, bottoms lined with parchment or wax paper

Preheat oven to 350F.  Set oven rack at the middle level.

Into a medium-size bowl sift together the flour, cardamom, cinnamon, cloves, nutmeg, baking powder, baking soda and salt.  

In a large bowl of an electric mixer, beat the butter with the sugar until fluffy.  Beat in the eggs one at a time, beating until smooth after each addition.  Beat in the vanilla extract.  

Beat half of the flour mixture into the butter mixture and continue to beat until smooth.  Beat in the sour cream, then the coconut and finally the remaining flour mixture.  Stir in the toasted nuts until well distributed. 

Divide the batter evenly between the prepared pans.  Bake for about 25 minutes or until the cake are firm in the center.

Cool in the pans for 5 minutes, then remove layers to a rack, remove paper and let cool completely.

For the Buttercream
In a small saucepan, bring the coconut cream to a boil over low heat.  Meanwhile, beat the eggs together in a bowl.  Whisk the boiling coconut cream into the eggs a little at a time and return the cream/egg mixture to the saucepan.  Cook over low heat, stirring constantly until the mixture is slightly thickened.  Strain into bowl and cool to room temperature.  

In the bowl of an electric mixer, beat the butter until soft and light.  Beat in the cooled coconut mixture, a little at a time, until smooth.  Mix in the rum and vanilla, a few drops at a time. 

To Finish the Cake
Place one cake layer on plate, smooth the buttercream on the top surface.  Place the other cake layer on top.  Cover the top and sides of the of the cake with the coconut buttercream.  Press the grated coconut all over the cake (toasting optional)