This cake is being devoured by the boys and one of their friends as I write this. I’m not sure there’s going to be any left by the time I finish this post.
This is a one-bowl cake that takes no time at all to make. It has a faint coconut taste and it’s quite moist. It’s a bit heavier than a typical layer cake, and has a slightly larger crumb. For me, the glaze pushes this delicious cake over the top; I’m a sucker for a good frosting.
I was happy to make this today because earlier this morning I made some healthy oatmeal bars (I hope to post them soon) that called for 1/2 cup of coconut milk. I then had most of a can of coconut milk sitting around. I didn’t want to toss it, so I decided to try this cake. I had bookmarked it a while ago. The remaining coconut milk was almost enough for the cake, so I added a bit of heavy cream to top it up.
If you’re having company and need a quick, delicious dessert, this is it.
Today was a beautiful day. I took a free walking tour of Central Park with one of my sons this afternoon, and it was great. It was run by the Central Park Conservancy. I highly recommend their tours. They offer a number of tours of different parts of the park. I’ll definitely take another one.
Plush Coconut Cake
Adapted slightly from Smitten Kitchen
2 cups plus 3 tablespoons (285 grams) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 cup (200 grams) granulated sugar
1/2 cup (110 grams) coconut oil, warmed just enough to liquefy
1 1/2 cups full- or low-fat coconut milk
1 tablespoon (15 ml) plain vinegar
1 1/2 cups confectioners sugar
2 Tablespoons melted butter
1/2 teaspoon vanilla extract
1 Tablespoon milk or cream (or more to achieve your desired consistency)
Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.
Whisk together flour, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add coconut oil, coconut milk, and vinegar and whisk until batter is smooth.
Pour into prepared pan. Bake for 25 to 30 minutes [updated to note: it’s sounding in the comments like it’s taking some people a bit longer — it’s not done until the center is set, even if it’s longer than it took me], or until the top is springy and a tester inserted in the center comes out batter-free. Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.
For the glaze: Whisk together 1 1/2 cups powdered sugar with 2 tablespoons of melted butter and the vanilla. Add the milk or cream, a tablespoon at a time until your desired consistency is reached. You don’t want the glaze to be too runny. You want to be able to pour it on and have it slowly start to slide towards the edges of the cake. You can use a knife to spread the glaze as well. I used some orange sprinkles on mine for decoration.
Yield: 8 slices
One year ago: Burrata with Lentils and Basil Vinaigrette
Two years ago: Cake Batter Truffles
Three years ago: Stuffed Cookie Dough Bites
Four years ago: Gnocchi Verde (Spinach and Ricotta Dumplings)
Five years ago: Lemon Scones
Six years ago: Chicken and Rice Soup
Seven years ago: Cajun Jambalaya
Eight years ago: Red Velvet Cupcakes
Nine years ago: Parmesan Cheese Crackers
Ten years ago: Cardamom Spritz Cookies
Eleven years ago: Turkey Meat Loaf