Butter’s Coconut Cake Recipe
The Vancouver bakery's most popular cake.
1 1⁄2 cup pastry flour
3⁄4 cup coconut flour
1 tbsp baking powder
1⁄2 tsp salt
1⁄2 cup butter, room temperature
1 1⁄2 cup granulated sugar
4 egg whites
1⁄2 tbsp pure vanilla
3⁄4 cup buttermilk
1⁄2 cup coconut milk
1 1/2 cup butter, room temperature
1/2 cup cream cheese, room temperature
4 cup icing sugar
1/2 cup whole milk
2 tbsp pure vanilla
2 – 3 cup sweetened fancy long shred coconut
Step 1: Preheat the oven to 350°F.
Step 2: Onto a large piece of parchment paper, sift together both flours, baking powder and salt. In a liquid measuring cup, whisk together the buttermilk and coconut milk to combine. Set both aside.
Step 3: In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until light and fluffy. Add the sugar, egg whites and vanilla and continue to beat until well combined. Scrape down the sides of the bowl.
Step 4: Turn the mixer to low and add the dry ingredients and milks alternately (begin and end with the dry). Scrape down the sides of the bowl at least twice during the mixing process. Spoon the batter evenly into the prepared pans.
Step 5: Bake in the preheated oven for 25 – 30 minutes or until a wooden skewer inserted into the centre comes out clean.
Step 6: Remove from the oven and allow to cool for about 10 minutes then invert onto wire racks to cool completely. You may need to run a sharp knife around the edge of the pan if the cakes do not easily fall when first inverted.
Step 7: Transfer the cakes to a rotating cake stand and use a large serrated knife to cut each cake in half on the horizontal to create four layers.
Step 8: In a small bowl, combine 1 – 1 1?2 cups Cream Cheese Butter Cream with 1?2 cup coconut to create the frosting. Ice the cake. Then take handfuls of the coconut and press lightly onto the sides and top of the cake. Invite your family and friends over and start slicing!
Cream Cheese Butter Cream:
Step 1: Prepare the cream cheese butter cream frosting. In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until very pale in colour. Scrape down the sides of the bowl at least twice while beating to make sure the butter and cream cheese are evenly combined.
Step 2: Turn the mixer to low and slowly add the icing sugar. Mix until well combined then slowly add the milk and vanilla. Scrape down the sides of the bowl again.
Step 3: Turn the mixer to high and let it run for at least 10 – 12 minutes, until the butter is light and fluffy.
See more recipes from Butter Baked Goods.
Reprinted with permission from Butter Baked Goods (2013, Random House Canada).