Feature Post LIVE, LOVE & EAT IN SAYULITA: Coconut Cake with Coconut Cream Cheese Icing
April 14, 2022 sayulitablog 0Comment

In Mexico, coconut is a very popular flavor. Palmas are everywhere.
It can be coconut milk, coconut cream, shredded coconut, coconut water and many more. I love to make coconut shrimp & recently I discovered a most delicious coconut cake with a coconut cream cheese icing.
It has a wonderfully moist, very delicious texture and the taste is fabulous.
I love it after dinner for a bit of a sweet treat!

I made this recipe today, iced and put in the fridge so that the flavors can meld and the texture gets nice and moist. When I tried the cake the day it was made, I thought that it was a bit dry. I was disappointed, left it in the fridge overnight and the next day it was perfect. My new favorite cake is on it’s way to you! I sure hope that you love it as much as I do!!!

CAKE INGREDIENTS:

  • 1/2 cup softened butter
  • 1/2 cup sugar substitute or regular granulated sugar.  For this cake I used a sugar substitute…erythritol
  • 5 eggs, separated
  • 1/2 teaspoon pure vanilla
  • 4 Tablespoons coconut milk
  • 2 teaspoons coconut cream…refrigerate your coconut milk and then (Remove 2 teaspoons of the cream that hardens at the top of the can.)
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking powder. (* if your baking powder has been in your pantry for a year you definitely should replace it so that your baking rises properly.)
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened shredded coconut.

FROSTING INGREDIENTS:

  • 12 ounces cream cheese softened to room temperature
  • 1/2 cup unsalted butter softened to room temperature
  • 3 Tablespoons coconut milk. Add 1 Tablespoon at a time to lightly thin out the icing
  • 2 Tablespoons powdered erythritol or icing sugar…I used erythritol
  •  A bit of shredded coconut

INSTRUCTIONS:

1. Preheat oven to 400 degrees

2. Line an 8x8 baking pan with parchment paper.

3. In a standing mixer or a hand mixer,  beat the butter and erythritol till well combined.

4. Add the separated egg yolks, vanilla, coconut milk and coconut cream. Mix thoroughly
* it will look curdled at this point but please don’t worry. This is how it should be.

5. Add the coconut flour, baking powder, salt and the shredded coconut. Combine well. This will be a fairly stiff batter.

6. In a separate bowl whisk the egg whites just until they are stiff. After the whites are  foamy Add 1/2 teaspoon  of cream of  tartar to help stabilize the whipped whites.
* the creme of tartar is not in the original recipe , but I find that it really does stabilize them.

7. Add 1/4 of the whipped egg whites  to the batter and  stir well  to help lighten the batter.

8. Then gently fold in the remaining whipped whites.

9. Fill the prepared 8x8 pan with the finished batter and

10. Bake for 20-30 minutes until cake is golden and firm. This is not a very high cake.
* please check with a toothpick to be certain that the cake is baked thru.

11. Cool a bit and remove from the pan.

12. Slice cake in half so that you now have 2 rectangular layers.

13. Beat the softened creamcheese, butter and erythritol together until very smooth.

14. Add the coconut milk a small amount at a time to thin out a bit.

15. At this point I like to add some of the shredded coconut to the icing.

TO ASSEMBLE:

1.  Place 1/2 of the cake onto  your serving plate.

 2.  Spoon some of the icing over this layer, about 1/4  to a  1/2” thick.

3. Place the other 1/2 on top

4. Cover the top and sides of the cake with the remaining icing.

5. Sprinkle some coconut onto the icing.

6. Refrigerate until icing is firm and then cover with plastic wrap and refrigerate at least overnight. Slice and Enjoy!

I sure hope that you love this cake as much as I  do!

If you have any questions or comments please contact me through my web page Live Love and Eat in Sayulita. I would love to hear from you!!!

Written by Karina Shecter