Weekend Recap and a Coconut Cake Recipe

 

How was your Easter spent?  Did you go to church?  Did you spend it at home or did you go out?   My Easter was quiet and relaxing and spent at home with my family.   I watched my son explore the contents of his first Easter basket and no, 6 months old is not too young for an Easter Basket.   I skipped the candy for obvious reasons; he can’t eat them and I would have been the one inhaling the contents.  Instead I gave him things that he can use like pajamas, toys and a book.    I snapped a few photos of him then I headed downstairs to start on lunch.

 

I didn’t want to spend all day in the kitchen so I prepared a simple menu that was light and fresh.   Grilled New York Strip Steak with Chimichurri, Caprese salad, Potato and Asparagus Tart and Tropical Fruit Salad was what I settled on. 

I made a Coconut Cake the previous day and we had that as dessert.  What did you have for Easter?  

Coconut Cake

Adapted from The Essential Guide to Cake Decorating

8 oz butter softened

12 oz sugar

4 eggs

1 tsp coconut extract

½ cup sweetened coconut flakes plus 2 cups for garnish

3 ¼ cup self rising flour

½ cup buttermilk

Preheat oven to 350 degrees.  Grease and flour 2 8inch baking pans.  Beat butter and sugar until light and fluffy.  Add eggs one at a time, making sure to mix until incorporated into the mixture.   Add coconut extract and flaked coconut to batter.   Add flour and buttermilk alternately until combine.  If using a mixer, use it on the lowest setting.    Divide the batter evenly between the two baking pans.   Bake for 45 minutes or until golden brown and the top springs back when touched.    Remove cake from oven and set aside to cool.  Make sure cake is cooled completely before frosting.

To frost the cake, place one cake on serving plate.  Spread 1/3 of the frosting over the cake.  Place the second cake on top then cover the top and sides with remaining frosting.    To finish the cake sprinkle coconut flakes over the top and lightly press into sides.

Coconut Buttercream

Loosely adapted from Demolition Desserts

8 oz butter, softened

5 cups powdered sugar

2 tbsp plus 2 tsp milk

1 tsp coconut extract

Place butter in mixer and whip until smooth.  Add powdered sugar and mix until combined.  Add milk and coconut extract then whip on high speed for 3-5 minutes.  This will make the buttercream light and fluffy.

Follow:

Comments

  1. Tiffers
    April 9, 2012 / 7:13 pm

    Everything looks scrumptious!

  2. April 10, 2012 / 1:32 pm

    This looks delicious! I love coconut cake (though my husband does not) but this looks fairly easy to make.

  3. Bernie Sampson
    April 13, 2012 / 7:30 am

    Jehan, you going hard on this site!! I love it…Did you try the cucumber juice I sent you on facebook? I love coconut cake!! I tried this other one that was straight egg yolks and sour creams.

  4. Bernie Sampson
    April 13, 2012 / 11:51 am

    Oh your little boy looks too adorable!

  5. JehanP
    April 13, 2012 / 6:39 pm

    Hi Bernie, Thanks ;-). I completely forgot about the drink! Thanks for reminding me because I really do want to give it at try.

  6. Bernie Sampson
    April 14, 2012 / 4:06 pm

    I have a pic of it in a green wine glass and it looks so….pretty. The color is very vibrant. Me and my mom spend a lot of time on your page and shared it with a few friends. Keep doing what you do best. I am still waiting for that Chinese fried rice recipe; You know the one with the bora, carrots and that yummy flavors.. 🙂

  7. April 18, 2012 / 5:05 pm

    This looks fantastic! The coconut buttercream alone makes me want to make this 😀