It’s not a birthday without cake. I’d like to elaborate on that concept. I think birthday parties require multiple cakes.
“Smash cakes” seems to be all the rage for children’s first birthdays. Google “smash cake” and be prepared to see lots and lots of images of little babies destroying cakes with their bare hands.
It’s disgusting, yet at the same time, adorably cute. Whenever I’m feeling stressed out, I will Google image smash cake for a good laugh.
I’d like to make it known that I want a smash cake for my 30th birthday. That’s okay, right?
I didn’t have a smash cake for my 1st birthday so it rolls over. Or is it really only acceptable for a one-year-old to have their face covered with cake and frosting on their birthday? I guess we shall have to find out next year!
I am very picky when it comes to cake. It must be moist (nothing’s worst than dry cake, yuck!), the frosting should not be too sweet or overpowering, and there needs to be a good cake to frosting ratio. This coconut cake satisfies all three requirements.
Instead of flavoring the cake with lemon zest like the original olive oil cake, I added coconut milk and unsweetened dried coconut.
I’m not the biggest fan of buttercream. It’s just too much butter, sometimes. I prefer cream cheese based frosting. It provides a nice tart balance to the sweet cake. To make this coconut cake even more special, I decorated the cake with edible flowers.
Coconut Cake with Coconut Cream Cheese Frosting
Yield: makes a three layer 6-inch cake
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted
- 3/4 cup olive oil
- 1/2 cup canned coconut milk, full-fat, well-shaken
- 4 large eggs, room temp
- 1 cup granulated sugar
- 1/2 cup unsweetened dried coconut
Coconut Cream Cheese Frosting:
- 1/2 cup unsalted butter, room temp
- 4 oz cream cheese
- 3 cup powdered sugar, sifted
- 2 Tablespoons canned coconut milk
- 1/2 teaspoon vanilla extract
- pinch of fine sea salt
- edible flowers
Preheat oven to 350 degrees F. Line *4- 6inch cake pans with parchment paper. Lightly grease with butter. Set aside.
Whisk together flour, baking powder, and salt. Set aside.
In a small bowl, whisk together melted butter, olive oil, and coconut milk. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat eggs and sugar until mixture is pale in color and slightly thickened. Scrape down the bowl as necessary to ensure thorough mixing.
Alternate adding the flour mixture and wet mixture, beginning and ending with the flour. Mix on low speed until combined. Fold in dried coconut.
Divide batter between prepared cake pans. Level batter using a spoon or mini offset spatula. Bake for 35-40 minutes until cakes are golden brown and toothpick inserted in center of cake comes out clean. Let cool in pan for 5-10 minutes before unmolding. Allow to cool to room temperature on wire rack.
Coconut Cream Cheese Frosting:
In the bowl of a stand mixer fitted with a paddle attachment, whip butter and cream cheese until smooth. Scrape down bowl as necessary to ensure thorough mixing.
Add sifted powdered sugar, coconut milk, vanilla extract, and pinch of salt. Mix until smooth.
The recipe makes four 6-inch cakes. I only used three to make the cake. The fourth cake was eaten for test purposes!