A Blue Coconut Birthday Cake for the BOYS in my life!

DSC_0415This weekend we’re celebrating Joe’s birthday and we both got the best present ever on Friday at the doctor’s office when we learned that we’re having a BOY! I was convinced it was a girl because both of our families are full of girls but I’m thrilled!  Having a son is going to be a whole new world and I’m happy to remain the only woman in the house.

To celebrate Joe and the the little man on the way, I made a decadent blue coconut cake that looks disastrous (how’s that for honesty on a food blog?)DSC_0409 but thankfully still tastes pretty good.   The trouble started after I planned to make coconut cupcakes but realized at the last minute that my muffin tins didn’t make the trip from VA to NC.   I used a bundt cake pan instead but didn’t vary the recipe.  I promise I sprayed the pan well but half of the cake stuck when I tried to flip it out.  I did some surgery to cover the uglier bits with icing and served already sliced to hide my handiwork.

Admittedly, I’m a huge cheese ball so I also wanted to dye the cake according to baby news but my Target didn’t have food coloring so I picked up some blue jello mixDSC_0387 and using the zebra cake technique I found here, tried to give the cake a marbled look.  It sort of worked (!?)DSC_0423 and the cake has a slight blue tint and subtle blueberry flavor.  I sprinkled the top with edible gold stars to make it festive and served with blueberries.  I hesitate to share the recipe as the finished results aren’t beautiful but decided to post anyway because it tastes great.  If you decide to make this recipe I’d recommend making cupcakes or using 9 inch cake pans to make a layer cake instead of a bundt pan.

What to buy:

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 eggs at room temperature
  • 2-3 tablespoons food coloring or jello mix
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk (I used 2%)

for the frosting:

  • 8 ounces cream cheese, at room temperature
  • 1 cup sweetened shredded coconut
  • 4 tablespoons unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup confectioners’ sugar
  • 3 tablespoons coconut milk

What to do:

  • preheat the oven to 325 degrees
  • cream the butter and sugar on high speed with a mixer until light and fluffy, about 5 minutes
  • with the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition
  • add the vanilla and almond extracts and mix well
  • in another bowl, sift together the flour, baking powder, baking soda and salt
  • alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry
  • spray or butter and flour pan
  • set aside half the batter and to the remaining half add food coloring or jello mix, stir until blended
  • using an ice cream scooper, pour two scoops of vanilla batter into pan and then pour one scoop of colored batter on top of vanilla
  • continue to alternate between vanilla and colored layers until pan is filled
  • bake cake for 50-60 minutes at 350 degrees or until a cake tester inserted into the center comes out clean
  • cool cake in the pan on a wire rack for 15 minutes, invert the cake onto the rack and cool completely
  • to make frosting, using a mixer, cream together the cream cheese, butter, vanilla, salt, and coconut milk
  • add the confectioners’ sugar and coconut flakes, mix until combined
  • frost the cake and sprinkle with the remaining coconut if you like

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