coconut layer cake
Based on the coconut cake from Sally’s Baking Addiction. I love her recipes!
- 137g cake flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 60g greek yoghurt, at room temperature
- 1 tsp vanilla extract
- 127g coconut milk, at room temperature
- 85g softened butter
- 90g granulated sugar
- 75g (2 ½) egg whites, at room temperature
- 40g unsweetened shredded coconut
Preheat the oven to 350F. If using 16-cm diametre cake tins, line the bottom with parchment, butter the tin and the parchment, and lightly flour. If using 16-cm diametre cake rings, butter and flour the rings and then place them on a piece of buttered parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda and salt. In a separate cup or small bowl, whisk together the yoghurt, vanilla extract and coconut milk.
In a large bowl, cream together the butter and sugar until light. Add the egg whites a bit at a time, whisking in each addition until smooth. Add the flour mixture and the coconut milk mixture to the bowl at the same time and stir until just combined. Lastly, mix in the shredded coconut.
Divide amongst the three tins/rings and spread evenly with a small offset spatula.
Bake until an inserted skewer is removed with a few crumbs clinging or clean, about 15 minutes. Let cool. Once cool, place the cakes in the fridge so the layers are less delicate when assembling the cake.
Adapted from this Food.com recipe.
- 250g chopped strawberries
- 1 tbsp granulated sugar if your strawberries aren’t very sweet – if they are quite sweet, I find no sugar is needed
- 8g (1 tbsp + 1 tsp) cornstarch
Place the strawberries, sugar and cornstarch in a small saucepan along with a tbsp of water. Heat up the mixture over medium to medium-high while stirring and crushing the strawberries with the back of a spoon. As the mixture becomes more liquidy, bring the mixture to a boil and let boil for 1 minute while stirring to cook the starch.
The filling will go from cloudy to more clear and deeper red as the starch cooks. Transfer to a dish, cover and chill completely.
matcha ermine frosting
Adapted from Stella Parks ermine frosting recipe.
- 170g milk
- 28g all-purpose flour
- 70g granulated sugar
- 1/4 tsp coarse kosher salt
- 160g butter, softened but still slightly cool (if you can’t be bothered – I’ve found straight room temperature is fine too. The icing may be slightly less voluminous but still fluffy!)
- 1 1/2 tbsp matcha whisked into a smooth paste with 2 tbsp boiling water
Place the milk and flour in a small saucepan and whisk until smooth and no lumps remain. Place over medium heat and cook, whisking constantly, until thickened into a pudding-like consistency, around 5 minutes.
Transfer to another bowl and whisk in the sugar and salt until dissolved. Cover and let cool to room temperature.
Beat the butter in the bowl of a standmixer with the paddle until light, around 5 minutes. Beat in the pudding, a spoonful at a time, and then the matcha paste. Scrape the sides and bottom of the bowl. Switch to the whisk attachment and whip on high speed until light and fluffy, a few more minutes.
Trim the tops of the cakes to level them if needed. Transfer about 1/4 cup of the icing to a piping bag fitted with a ~1cm round tip (I used Wilton 2A).
Place one cake layer on a turntable or plate. Pipe a ring of icing around the edge. Dollop half of the strawberry filling in the centre and spread into an even, thin layer. Top with a second cake layer and repeat the icing ring and strawberry filling. Place the final cake layer on top.
If there is any remaining icing in the piping bag, add it back to the rest of the icing. Dollop icing on top of the cake and along the sides. Use a large offset spatula to smooth the icing over the cake. Garnish with flowers and strawberries as desired.
Store in the fridge, but allow the cake to warm up to closer to room temperature before serving.