Einkorn Coconut Layer Cake
Instructions
Make the cream of coconut:
- Combine coconut milk, sugar, and a pinch of salt in a saucepan. Cook on low heat for 15 minutes, stirring occasionally. Transfer to a clean bowl and set over ice to cool to room temperature.
Make the frosting:
- In the bowl of a standing mixer fitted with a paddle attachment, beat cream cheese and butter on medium speed for about 2 minutes until completely smooth. Sift in the powdered sugar and salt. Beat until fluffy.
- Refrigerate the frosting.
Make the cake:
- Preheat the oven to 325° F. Butter one 8-inch round cake pan. Line the bottom of the pan with parchment paper. Butter the parchment.
- In a large bowl, sift the flour, baking powder, salt, and baking soda.
- In the bowl of a standing mixer fitted with a paddle attachment, beat butter and sugar until combined. Increase speed to high and beat until light and fluffy, about 2 minutes. Reduce speed to medium. Add eggs and the egg yolk one at a time, beating well after each egg and scraping down the sides of the bowl with a spatula.
- In a small bowl, combine cream of coconut and buttermilk.
- Fold half of the dry ingredients into the egg mixture, then fold in half of the coconut mixture. Repeat.
- Transfer the batter to the cake pan. Allow the batter to rest in the pans for 5 minutes so the flour has a chance to hydrate, then place cake in the oven.
- Bake for 50 to 55 minutes or until a toothpick inserted in the centers comes out clean.
- Cool in pan on wire racks for 10 minutes. Invert the cake on the racks. Cool the cake for 1 ½ hours before frosting. You may wrap the cake in plastic wrap and refrigerate for up to 4 hours.
Assemble the cake:
- Slice the cake in half horizontally with a long serrate knife. Place the bottom layer on a cake plate, placing strips of parchment under the edges to keep the plate clean. Spread the frosting evenly over the bottom layer with an offset spatula.
- Dust the frosting with 2 tablespoons of coconut flakes.
- Place the second layer on top. Frost the sides and top. Dust completely with remaining coconut flakes. You may use parchment paper to adhere coconut to cake.
- The cake should be served within a few hours at room temperature. The cake can be stored in an airtight container for up to a day.
11 comments
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Yes, this can be refrigerated for longer, but the frosting will dry out and the cake may begin to change color because of the cold.
Better yet would be to make your cake, store at room temperature for up to 2 days, then frost it the day you plan to serve it.
jovial foods on
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Hi,
Can’t this cake be refrigerated and served the next day or a day later? It looks absolutely delicious but served within a few hours?
That’s not reasonable if you’re planning a dinner party for the weekend and make food on a Thursday or Friday. :((
Joanne on
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Gray color is from oxidation and can be avoided a bit by making sure there is minimal air getting to the crumb of the cake. Plastic film pressed up against the cut pieces will help prevent it.
Jovial foods on
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Why can the cake only be stored for 1 day in the refrigerator when other einkorn cakes are able to store for longer? I tried this cake and it was very delicious and moist!! Stored the leftovers in the fridge and then when we went to eat the rest 3 days later, noticed the cake had a greyish tinge. What is that from? I haven’t noticed that with past einkorn cakes.
Cheri on
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This recipe is for a whole cake, but offers instructions for 2 versions: 2 layers or 4 layers. For either version, when you slice the cake in half horizontally, you will cut the cake in half, separating the top from the bottom. Like a hamburger bun :)
jovial foods on
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Probably silly question, the photos show a whole round circle cake but the directions make it seems like it will end up being a half circle, is that correct?
Dani on