This week’s thirsty and tasty Thursday is all about coconut. Spring has finally decided to visit, in celebration of this grand event, I’d like to share one of my favorite coconut cake and martini recipes.
The cake isn’t a quick fix but it’s ohhhhh so worth it!!!!
Coconut Cream Cake<em>
What you need for the cake:
2 1/2 cups unbleached, all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter, room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 (15-ounce) can cream of coconut
1 cup sweetened, shredded coconut
What you need for the cream cheese frosting:
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 pound powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Sweetened, shredded coconut
What you do:
Preheat oven to 325°F. Grease and flour a Bundt pan.
Whisk together flour, cornstarch, salt, and baking powder. Set aside. In a large bowl of an electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla and coconut extracts. Mix in eggs, one at a time, until incorporated.
Alternating, add in flour mixture and cream of coconut, starting and ending with flour. Add flour in three additions. Mix just until combined. Stir in coconut.
Pour into prepared pan and bake for 65 minutes or so, or until a toothpick inserted in the middle comes out clean, or with a few crumbs. Place on a wire cooling rack for 5-10 minutes. Place the wire rack face down on top of the exposed part of the Bundt cake. Flip over and let it rest for a minute. Gently remove the pan. Let cool completely.
Once cake is cooled, make the frosting. Beat cream cheese and butter together until well combined. On low speed, add in confectioner’s sugar, milk, vanilla extract, and salt. Once combined, increase speed to medium/medium-high and beat until combined and thick. Adjust consistency by adding more milk or confectioner’s sugar as needed.
Spoon mixture into a piping bag or large ziptop bag. Snip off corner or tip, and pipe over cooled cake. Top with shredded coconut and sprinkles, if desired.
Once the cake is done, you will be ready for a cocktail. Now don’t get the wrong idea, I drink this without the cake. It’s actually one of my favorite spring/summer martini.
Coconut Cream Martini
2 oz Cake Vodka
2 oz Cream of Coconut
1 oz Coconut Rum
Toasted Coconut (place on a paper towel or plate, microwave for a few minutes until golden brown)
Mix and enjoy!
Do you have any favorite seasonal ‘flavors’? I’d love to hear them