Monday, April 9, 2012

Coconut Praline Cake

My own creation, based on a yellow cake. This came out REALLY well. I used a 9 x 13 pan, but you could easily make this a layer cake.

2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 3/4 cups sugar
1 1/2 teaspoons coconut extract
2 eggs
1 1/4 cup milk
4 oz coconut flakes, untoasted (toast the rest of the coconut for topping).

Grease and lightly flour two 8" or 9" round pans or 1 9x13 pan and set aside. Stir together flour, salt and baking powder in a small bowl, set aside.

In the bowl of your mixer, beat butter on medium to high speed until well combined. Add sugar and coconut extract; beat until well combined. Add eggs, one at a time, beating 1 minute after each. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition until just combined. Pour batter into pan(s).

Bake in 375 degree oven for 30 to 35 minutes until a toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes and then remove from pans and continue to cool thoroughly on wire racks. Cool 9 x 13 cake in pan on wire rack; do not remove from pan.

Frost with:

1/2 cup butter, heated in pan until medium golden brown
4 cups sifted powdered sugar
2 Tablespoons milk
1/2 tsp vanilla
1/2 tsp coconut extract

Whip in mixer, adding sugar gradually until texture is right. Frost cake, and then top with toasted coconut.

No comments: