Happy Summer!! Here’s some cake for you.
Have you been doing lots of fun things so far this summer? Because let me tell you, this has definitely been a summer for the books and it’s only the middle of July. I’ve been gone most weekends (think Boston, Jersey Shore, St. Louis, the Hamptons, Westport) and during the week I’ve been home, I’ve been in NYC, and I’ve been getting in some good time with family, friends, and most importantly my dog, Molly. Upcoming, I’m currently still in Westport with family for the week and then on the 27th I leave for Sweden for two and a half weeks!
It’s been so nice having some time to do what I want, when I want basically. I’m still working and making some money to pay the bills that I have, but this summer has been a much needed vacation after 3 years of working like crazy plus however many years of education came before then. My advice for anyone graduating soon – take some time after school ends, even if it’s just a month.
Okay. Now that I gloated about my summer (sorry), I have a confession:
I’m actually embarrassed about how long it took me to post about this cake, considering the cake itself is the vanilla cake recipe that I typically use here on the blog and the coconut whipped cream was also the easiest thing in the world to make. For some perspective, I made this cake for my going away party with work friends. Back in end of March/beginning of April.
And that doesn’t even include the other recipes I made before I moved as well as what I’ve made since I’ve moved home. I’ll make it up to you!
Now, about this cake. It’s a perfect cake to make now because it’s perfect for summer! Isn’t that great how that works out? It’s a simple cake – the vanilla cake is light and dense at the same time. The coconut whipped cream has just enough coconut flavoring and it really is creamy – without the dairy. And the toasted coconut flakes on each layer add just enough texture!
Like I mentioned above, I brought this to my going away party with work friends and they devoured it. Yes, I’m that person that bakes for my birthday and for my going away party, but it was nice to get to share one last thing (for now) with all of the coworkers who ate most of the baked goods that I made during my time in LA.
If you’re having a backyard picnic, celebrating a birthday, or just want some cake (the best reason), this cake is perfect for you, provided you like coconut.
Now, before you scroll down further to read the recipe, I would like to share a fun tidbit. I need to thank one of my best friends, Lindsey, who just moved across country as well, for being the hand model in the first picture! Poor girl. She walked in the door right as I was taking these blog pictures so I threw an apron on her, instructed her where to stand, snapped a couple of pictures, and then said hello.
Love you Linds.
Coconut Whipped Cream Cake
makes 1 – 3 layer 6″ cake
For the Cake:
1 cup + 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs, separated
1 teaspoon vanilla
1/2 cup sour cream
For the Coconut Whipped Cream:
1 can coconut cream, refrigerated *
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar
1 cup coconut flakes, toasted
For the Cake: Preheat oven to 350 degrees. Prepare 3 6-inch round pans by buttering the bottom and the sides. Line the bottom of the pan with parchment paper.
In a large mixing bowl, sift together flour and cornstarch 3-4 times so it is well blended. This will make a homemade cake flour. Add in the baking soda, baking powder, and salt and sift one more time.
In the bowl of a stand mixer, cream together butter and sugar for 2-4 minutes until butter is light and fluffy. Add in egg yolks one at a time, mixing well between each addition. Add in vanilla and beat until just combined. Add in dry ingredients and sour cream alternating between each and ending with the dry ingredients. Mix until just combined.
In a small bowl, add the two egg whites and use a hand mixer to beat the whites until stiff peaks form. Fold egg whites into the batter until incorporated.
Pour the batter into the 3 pans evenly. Bake in the oven for 15 to 25 minutes, or until a toothpick comes out of the center clean.
Let cool in cake pans for 10 minutes. Remove from pans and let cool completely.
For the Coconut Whipped Cream: Open can of chilled coconut cream and transfer to a mixing bowl. Using a hand mixer or a stand mixer, whip the cream until light and creamy. Add in vanilla and powdered sugar and mix until smooth.
To Assemble the Cake: Place one layer down on the plate. Spread coconut whipped cream on top and sprinkle 1/3 of the toasted coconut. Add next layer and repeat. Place final layer on top and frost cake as desired with remaining coconut whipped cream. Sprinkle toasted coconut over the top and serve.
Note: I used coconut cream in a can from Trader Joe’s – worked perfectly! If you can’t find a can of pure cream, you can use two cans of full fat coconut milk. Refrigerate them overnight, open them, pour out the liquid, and spoon out the coconut cream that’s left.
[source: cake is my vanilla cake, coconut whipped cream made up by me]