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.
Cake:
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)
Frosting:
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.
Watch the 1.For the cake: Preheat oven to 350°F. 2.Butter and flour two 9-inch cake pans. 3.In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. 4.In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until light and fluffy, approximately 6 minutes. 5.Scrape down sides of bowl. 6.Add eggs, one and a time, and beat until fully incorporated. 7.Add flour and milk alternately to bowl, beginning and ending with flour beating until just combined. 8.Divide batter in half. 9.Gently stir in food coloring to desired shade. 10. Transfer tinted batters to pans. 11. Smooth tops with a knife and bake for 25 to 28 minutes or until a skewer inserted into the center of the cake comes out clean. 12. Cool 10 minutes in pans, turn out onto cooling racks, and allow cakes to cool completely before assembling. 13. Using a serrated knife, slice each cake in half to create a total of four layers. 14. Place first layer on cake stand and spread with 3 tablespoons of curd. Repeat with remaining layers. 15. Spread coconut crème frosting in an even layer over the top and sides. 16. Before the frosting sets, gently press flaked coconut to top and sides of cake. Serve.
I first learned about Sweet Paul via Pinterst, he just kind-of stumbled into my Pinterst feed. The recipes all looked delicious and the crafts too pretty! Then I heard an interview with him on NPR and I just really liked him! I even sat in my driveway with my car in park and didn't go into the house until the story was finished. Learn more about him here:
http://www.sweetpaulmag.com/about
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