This coconut cake ranks in the top three cakes that I have ever made! Of course that is my not so humble opinion, but at this point it’s the one that counts. I also confess to breaking the major recipe rule that says bake/make the recipe in it’s original form the first time and then make changes the next time. HA! I was feeling adventurous and still in the bake with what you have on hand mode so I said what the heck. Oh I could have baked the cake as the recipe stated, but yummies I had on hand were looking at me with puppy dog eyes, and begging to be a part of my coconut cake adventure. Hmm, I wonder if they had a chit chat with the blueberries that begged and found their way into muffins a couple of days ago?
Any-hoo, I really wanted to use the can of coconut milk I’d bought over a month ago. This was one of those, “I think I should have a can of coconut milk on hand just in case purchases”. I end up with quite a few things like that. I also had a bag of coconut, I feel a tropical cake coming on!!! And what’s more tropical than macadamia nuts. Apricot preserves, yes-no? Of course they can come along for the ride. I threw some salt over my shoulder, and promised the fairy godmother of baking that I would behave next time (if it didn’t work out).
Allow me to share something else with you. As a parent you’re really proud when your children find a job in their chosen field. It’s satisfying to know that they can apply what they learned in school and earn a paycheck at the same time. In the case of our youngest daughter I am especially thrilled that baby girl works in a nice environment that’s close to home, and she has coworkers that love sweets. Woo-hoo!!! Never was I more excited with that prospect as when I made this cake. I’m telling you my surgically repaired shoulder is still sore from me patting myself on the back. I also regret that I didn’t do the happy dance with enough intensity to burn off the calories from the cake that I ate. She sent me a text in the middle of the night to let me know that the cake was a huge hit and there may be an order for one coming my way. Thanks fairy godmother!
I’m presenting the recipe to you in the original form and will list below it, the changes I made.
Coconut Blizzard – adapted from Disney Family Fun
3 cups flour
2 tsp baking powder
½ tsp salt
1 cup (2 sticks) butter, softened
2 cups sugar
1 tsp vanilla extract
1 cup milk or canned coconut milk
3/4 cup strawberry, raspberry, or blackberry jam
3 cups shredded, sweetened coconut
I baked it in a 9 x 13 inch pan rather than 2 9-inch rounds. One cup of coconut was added to the batter along with ½ cup of coarsely chopped macadamia nuts. Not wanting to overpower the flavor of the cake I decided to apply a simple glaze made with 1 cup of powdered sugar, 2 TBS apricot fruit spread, melted and slightly cooled, and 3 TBS coconut milk. If mixture is too thick to brush on cake and more coconut milk or regular milk a TBS at a time until brushable. I then sprinkled the remaining coconut on top of the cake and reluctantly let it sit overnight before cutting it.
Heat the oven to 350º. Grease and flour one 9 x 13 inch pan and set aside. In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, beat the softened butter with an electric mixer until creamy, about 1 minute. Add the sugar gradually, stopping to scrape down the sides of the bowl once or twice, until the mixture is fluffy and fairly smooth, about 2 minutes ( it took 4 minutes for me). Add the eggs, one by one, beating well each time, until you have a thick, smooth batter. Add about one third of the flour mixture to the batter and beat well. Stir the vanilla into the milk, then add about half the milk to the batter and beat well. Continue beating as you add another third of the flour mixture to the batter, followed by the rest of the milk, and then the remaining flour mixture, until the batter is very thick and smooth. This should take a total of about 2 minutes mixing time (more like 3 minutes). Fold in one cup of coconut and the ½ cup of macadamia nuts. Scrape the batter into the prepared cake pan and bake until golden, and a toothpick inserted in the middle comes out clean, about 30 to 35 minutes (actually 45 minutes in my crazy oven). Remove the cake from the oven, and allow it to cool for 5 minutes, and then poke holes across the top with a fork. Brush cake with glaze while still warm and then sprinkle with remaining coconut. When cake has cooled completely cover it loosely and let it sit overnight. Paint your nails repeatedly or go to bed early to take your mind off cutting into it. It’ll be there in the morning, hopefully. Enjoy!