Monday, April 7, 2014

Coconut Cake

Planning my Easter dinner and came across this beautiful (and I am sure delicious) Coconut Layered Pound cake with Passion Fruit Curd from Sweet Paul.  Coconut, Passion Fruit and Cake.  A triple winner in my book.  Mr. Casco Bay Soap  is not fond of coconut and would say that this "needs more chocolate"  (wink, wink) so I will be sure to find something chocolaty to make as well, but I know that I will enjoy this as well as my mom.   Plus, it's soo pretty! 
Photo and recipe found over at:

A sunny coconut cake that sings with passion fruit curd filling.

3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks butter, softened
2 cups superfine sugar
4 eggs
3 tablespoons cream of coconut (Goya or CocoLopez brands are best)
1 cup coconut milk
1 eight-ounce jar of store bought passion fruit curd (if you can’t find passion fruit curd, lemon curd works beautifully)

8 oz cream cheese, softened
1 stick butter, softened
2½ cups confectioners sugar, sifted (plus ½ cup for consistency)
3 tablespoons canned cream of coconut
½ teaspoon coconut extract
pinch of salt
2 cups flaked coconut

To make the frosting: 1. In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until thoroughly combined. 2. Scrape down sides. 3. Gradually add 2 ½ cups confectioners sugar and beat until smooth. 4. Stir in cream of coconut, extract, and salt. 5. Adjust consistency with remaining ½ cup confectioners sugar, if needed.

No comments: