The Baking Owl

A blog written by an aspiring 14 year old baker…..

Vanilla Bean Coconut Cake

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Finals were a thing all last week for me, so what better way to end it with a vanilla bean coconut cake?

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Is it not the most heavenly thing you’ve ever seen?

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I may call myself a chocoholic, but this I could definitely go for any day, any time. The cake itself is incredibly light and so so soft with beautiful specks of vanilla bean seeds in each slice. The coconut buttercream accompanies the cake perfectly and the coconut flakes covering the whole thing makes it complete and will have you wanting more…

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I started off with my go to vanilla cake recipe, and took out and replaced a few ingredients. I used a vanilla bean instead of extract for that true vanilla flavor, cake flour instead of regular all-purpose flour for a much finer crumb, and a few other little changes. I ended up with two beautiful six inch cakes.

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So what better would go with the cakes, other than a delicious coconut buttercream? Made from butter, coconut cream, icing sugar, and of course a few seeds from a vanilla bean, nothing could make this cake better.

Well, almost nothing. After frosting the cake, I used a mixture of sweetened and unsweetened coconut flakes to cover the whole cake with.

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I also placed the empty vanilla beans on top as a garnish.

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My whole family continuously raved about this cake and I too was extremely happy with the outcome of the cake and I think you would too if you tried it out!

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Thanks for reading! 😉

Vanilla Bean Coconut Cake

Makes a 2 layer six inch cake

Ingredients:

1 cup of granulated sugar

2 sticks of softened unsalted butter

seeds from 1/2 of a vanilla bean

2 large eggs

1 1/2 cups of cake flour

2 tsp. of baking powder

pinch of salt

1/2 cup of milk

Frosting:

1 stick of softened unsalted butter

1/4 cup of coconut cream*

1 1/2 cups of icing sugar

seeds from 1/2 of a vanilla bean

1 tbs. of milk

Topping:

Coconut flakes (unsweetened & sweetened)

Directions:

1. Preheat your oven to 350 degrees F and grease two six inch cake pans and then line them with parchment paper and grease the parchment paper.

2. In the bowl of a stand mixer or using an electric mixer, beat your butter and sugar for about 2 minutes until the mixture is fluffy and white in color.

3. Beat in your eggs one at a time. Cut a vanilla bean in half and scrape out the seeds from one of the halves. Save the other half for the buttercream. Mix in the seeds.

4. In a small bowl, briefly whisk the flour, baking powder, and salt. Add about 1/3 of the mixture into the butter mixture and mix until barely combined. Add 1/4 cup of the milk and mix. Then mix in another third of the flour and the rest of the milk. Finally, beat in the rest of the flour until just combined. Don’t overmix. 

5. Split the batter between your prepared pans and bake in the preheated oven for about 25 minutes or until the tops spring back when touched lightly.

6. For the frosting, beat the coconut cream and butter together for about 30 seconds. Scrape out the seeds from the remaining half of the vanilla bean and beat it in. For an even stronger taste, you can add a bit of vanilla extract as well. Slowly mix in the icing sugar and milk. Feel free to taste it and adjust the recipe how ever you like by adding more or less sugar and milk.

7. Once cakes are finished baking, let cool in pans for 5-10 minutes before flipping onto a wire rack to cool completely.

8. After the cakes are completely cooled, slice off any domed cake tops and stack the cakes with buttercream in between the layers and then frost the whole cake. Cover the cake with a mixture of sweetened and unsweetened coconut flakes and enjoy!

Notes:

1. If  you can’t find coconut cream, you can get a can of coconut milk and place it into the fridge overnight. When you open it up, the liquid should be separated from the solid. Use the solid part as your coconut cream.

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Author: TheNerdyOwl

Just a teenaged girl with a food blog and a passion for baking.

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