Snacking Coconut Cake

I know that some of you were expecting to come here and see all the pretty pictures of the tea party that I hosted this past weekend.

And instead you are getting a post about coconut cake.

Life is unpredictable guys!

The tea party is a sponsor post, which means that I’m on a schedule set by Donsuemor and that post will not go up until the first week of May.

But, I promise that this cake is totally worth it.

It all started with a dream.  Seriously.  I dreamed of coconut and woke up with the thought of sweet coconut scenting the house.

Then I was craving chocolate.

The things is that my usual coconut cakes are a bit light and with white frosting like the Coconut Cake with Lime Frosting or the Southern Coconut Cake with Silk Meringue Buttercream.

But this time I wanted a snacking cake.  Like a pound cake – and I was still on the fence with the frosting.  But as you can see by the picture, I opted for a chocolate frosting.

I think I was trying to channel a Mounds candy bar.

Was it a success?

The cake was, the frosting not so much.

Would it be a repeat?

The cake will, the frosting not so much.

But, like any food blogger, I’m already re-thinking it and the repeat performance will totally be a hit.

Coco Lopez Snacking Cake

  • 1 ¼ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ sticks unsalted butter – at room temperature (softened)
  • 1 ½ cup sugar
  • 5 eggs
  • 1 teaspoon pure vanilla extract
  • ¾ cup cream of coconut – Coco Lopez

Preheat oven to 350°F. Grease a 9-inch round pan.

Combine the dry ingredients – flour, salt and baking powder in a medium bowl

In a mixer, combine the sugar and butter and cream on medium high, until fluffy, scraping down the sides as necessary.

Lower the speed of the mixer to medium low and add the eggs, one at a time.

Stir in the vanilla extract at this point

Turn the mixer to low speed and add half the flour mixture. Follow with the cream of coconut and then the rest of the flour mixture until combined.

Scrape the batter into the baking pan and smooth the top with a spatula.

Bake for 45 to 55 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.

You can stop here and serve as is.

To do the glaze I simply mixed the reminder of the cream of coconut with 40 grams of melted chocolate (60% cocoa – dark chocolate) until nice and smooth.

It was a complete fail – the glaze was good in flavor, but it overpowered the cake.  And frankly the cake all by itself was just perfect; it really did not need anything at all.

I’m thinking the next time a lemon cream will do the trick that the chocolate glaze failed to do.