Coconut shag cake

133

PREP TIME

25 min

TOTAL TIME

1 h

Serves

12

* PLUS 40 mins cooling time
Coconut shag cake

Photo, Roberto Caruso.

Coated with crisp coconut flakes, each forkful is light, airy and unbelievably delicious — everything you want in a cake.


Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter , softened
  • 1 2/3 cups granulated sugar
  • 1/4 cup vegetable oil
  • 1 tsp coconut flavoured extract
  • 3 egg yolks
  • 2 eggs
  • 1 cup coconut milk

Frosting

  • 1 cup unsalted butter
  • 1/2 tsp coconut flavoured extract
  • 4 cups icing sugar , sifted and divided
  • 1/2 tsp salt
  • 3 to 4 tbsp coconut milk
  • 2 cups unsweetened flaked coconut , see Kitchen Tip

Instructions

  • PREHEAT oven to 350F. Spray 2 8-in. round cake pans with oil and line bottoms with parchment.
  • CAKE: Stir flour, baking powder and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium, until light and fluffy, 3 min. Beat in oil and coconut extract. Beat in yolks and eggs 1 at a time, scraping sides of the bowl after each addition.
  • ADD coconut milk and beat on low speed until just combined. (Don’t worry if batter looks scrambled; it will come together with flour.) Use a wooden spoon or spatula to gradually stir in flour mixture until just combined.
  • DIVIDE batter between prepared pans and tap on counter to eliminate air bubbles. Bake until golden and a cake tester inserted in centre of cake comes out clean, 30 to 35 min. Cool in pans on a rack for 10 min, then run a paring knife around edge of pans and invert onto rack. Remove parchment and cool completely, about 40 min.
  • FROSTING: Beat butter in a large bowl with an electric mixer on medium, until creamy, 2 min. Add coconut extract and 1 cup of the icing sugar and beat 1 min. Reduce speed and beat in remaining sugar in 3 parts, alternating with coconut milk in 2 parts. Beat on medium-high, scraping down sides of bowl as needed until fluffy, about 2 min.
  • ASSEMBLE cake on a cake stand. Place 1 cake layer, slipping 3 or 4 short strips of parchment paper under edges of cake to protect the stand. Spread 1 cup frosting evenly over first layer. Place second cake layer over frosting. Spread a thin layer of frosting on sides and top of cake. Spread remaining frosting on top and around the cake. Gently press flaked coconut on top and sides. Remove parchment strips.

 

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Nutrition (per serving)

  • Calories
  • 808,
  • Protein
  • 7 g,
  • Carbohydrates
  • 91 g,
  • Fat
  • 49 g,
  • Fibre
  • 3 g,
  • Sodium
  • 340 mg.
  • Excellent source of
  • vitamin A

Kitchen Tip: We like Bob’s Red Mill unsweetened flaked coconut; it’s a thinner coconut chip but heavy on coconut flavour. Bulk Barn’s variety is another good option.

Kitchen Tip: To avoid a mess while adding flaked coconut, place frosted cake and cake stand on a baking sheet. Pick up fallen coconut from baking sheet and press to adhere.

Kitchen Tip: Cooling cakes top-side down on the rack will flatten the tops if there is doming.

Make-Ahead Tip: This cake can be baked and frosted a day ahead. Refrigerate overnight. Let stand at room temperature 2 hours before serving.

Variations: Classic Yellow Cake: Replace coconut extract with 2 1/2 tsp vanilla, and replace coconut milk with 3.25% milk.

 

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