I’ve been baking a lot this past week and did 2 really awesome things:
- I finally typed up my challah recipe, which can be found here
- I made a coconut cake
Yeah, a coconut cake. I’m sorry to say that I didn’t take any photos and that it was made from a box mix, but it didn’t taste like a box mix at all!
Here’s what I did: one box of Moist Deluxe White Cake Mix, 3 eggs, one can of regular coconut milk (14.5 oz), 2 Tbl AP flour. Combine following the directions on the box (beat on low for 30 seconds and then medium for 2 miniutes). Bake as directed in two 8″ pans (greased, with parchment and greased again). Cool completely and level off the domes with a bread knife.
Place the bottom cake on your cake plate, cut side up, and spread lemon curd (3-5 Tbls thinned slightly with water and warmed in a coffee mug in the microwave) over the entire top. Invert second cake on top (so cut sides are together).
Frost with butter cream spiked with a heaping blob (2 Tbls) of lemon curd. Coat cake in toasted sweetened coconut (aprox 1 c total).