The first cake I posted this week (Lemon Rosemary Naked Cake, click the link to check it out), had all the bells and whistles, as far as naked cakes goes. So I wanted to make something even simpler. Hence this beautiful, understated coconut cake. I know coconut is hit or miss on people taste preferences, but I am a BIG fan. I have always enjoyed the taste of coconut. And I will confess my mind was racing with pairings. I could make a mango curd to fill this with. Maybe pineapple, I’ll make it tropical. I’ll toast the coconut. My head was racing with ideas. I could have went wild. But something in my mind said: restraint. Restrain yourself for once Brittany. Let the cake stand on its own, you don’t need all those extra things. Just make a GOOD, simple cake.
And that is what I have done. A nice pairing to go with the lemon cake I made for Easter. You are free to add more to this recipe, this is what I chose. Feel free to toast the coconut. Drip some caramel on the top. Dress it up with fresh flowers. Fill the layers with mango or pineapple. Let your creativity run free. Design cake representative of you, your tastes, and soul-fitting. Do just make the coconut cake, though, it really amazing (and that is coming from a cake skeptic).
Naked Coconut Cake
- 1 cup coconut oil, melted
- 1 cup maple
- 1 cup unsweetened coconut flakes
- 1 tbsp vanilla
- ½ tsp vanilla
- 1 tsp baking soda
- 8 eggs, room temperature
- ¾ cup coconut flour
Swiss Meringue Frosting:
- 3 egg whites
- 1/2 cup honey
- 1 cup butter, room temperature
- 2 cups unsweetened coconut flakes
- Mango curd (optional)
- Caramel sauce (optional)
Let’s Make it Happen: Preheat oven to 325.
Shift together the coconut flour, sea salt and baking soda. Beat together the maple sugar, coconut oil, vanilla, and eggs. Gradually add in the dry ingredients. Beat until just mixed. Fold in the coconut.
Pour into a greased cake pan. Bake for 30 minutes or until a toothpick comes out clean. Cool for 5 minutes. Place on a wire rack. Cool further.
Swiss Buttercream: Whisk the egg whites and honey in a metal bowl over a simmering heat for several minutes (until it reaches 160). Transfer to a stand-up mix, continue beating using a whisk attachment. Beat until you get soft peaks and the bowl is cooled. Add in butter a little at a time. Beat until it is glossy and pretty.
Assembly: cut cake into 2-3 layers. Dollop a bit of frosting on a cake round. Place a layer of cake on top and secure. Smooth on a layer of buttercream. Stack and repeat. Once it is built, frost the whole thing, it doesn’t have to be perfect, which is the beauty of this whole thing. Pat coconut around the outside of the cake (you can toast the coconut as well). Maybe place a few fresh flowers on top and you are ready!