Two days after Daughter Number 3’s birthday we get to celebrate another birthday in our house. The Hubs birthday is on August 14th.
As is tradition, he gets to choose his birthday dinner and cake. Sometimes he opts to eat out. Sometimes he opts for no cake, because we usually have cake left from Daughter Number 3’s birthday. This year, he asked me to pick up some steaks to grill and some potatoes to bake (in my new convection oven). As for the cake, he wasn’t sure I needed to make him one because we had just had a big birthday cake. I acted a bit dejected or let down at not being able to bake him a cake. He said, “Well, you can make whatever you want to make for me. You could make me ‘That Mayonnaise Cake’.”
Hmph. I had just made that cake for Daughter Number 3 for her Chocolate Caramel Cake. http://ortsofsorts.com/2014/08/16/chocolate-caramel-cake-birthday-deliciousness/ I couldn’t make the exact same cake just two days apart.
Still pouty, I started racking my brain to come up with a cake for The Hubs. He isn’t hard to please and I am fairly sure he has not met a cake he doesn’t like, but I wanted to make him something special. As I was doing my brainstorming I went in to the kitchen to make myself some brain juice (aka coffee). I pulled my DD Chocolate off of the lazy susan and noticed the K Mocha Coconut that Daughter Number 2 had purchased for her daddy as a special treat; one of his all-time favorites. I think the bells that went off in my head were loud enough that my 85 year-old neighbor could have heard them at his house. Mocha Coconut Cake.
I decided that I would use the recipe for That Mayonnaise Cake, substituting fresh, hot coffee for the warm water.
I searched for a coconut cake recipe and was disappointed in many of the recipes I found. I found one that seemed like it would work with some changes.
- 1 cup cake flour
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 sticks butter, unsalted, room temperature
- 2 cups granulated sugar
- 3 eggs
- ½ cup cream of coconut
- ½ cup heavy cream
- 1 teaspoon coconut extract
- 2-3 Tablespoons milk, to thin batter
Preheat oven to 350 degrees. Grease and flour 2 round cake pans. Set aside. Sift into a large mixing bowl flours, baking powder, baking soda, and salt. Using an electric mixer or stand mixer cream butter until light and fluffy. Add sugar in small batches until incorporated and fluffy. Add eggs one at a time and mix thoroughly. Reduce speed to low; add in half of sifted dry ingredients. Beat in cream of coconut, cream, and extract. Add in remaining dry ingredients until just combined. If batter seems too thick, add in milk to thin. Do not over mix. Pour batter into prepared pans and bake in preheated oven for 30 minutes until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for about 15 minutes. Turn out of pans onto wire racks and cool completely.
Coconut Butter Cream Frosting
- 1 stick butter, unsalted, room temperature
- 4 Tablespoons Cream of Coconut
- 2 Tablespoons Heavy Cream
- 3 cups powdered sugar
- 1 teaspoon coconut extract
In a medium glass bowl beat butter with an electric mixer until creamy. Add in cream of coconut and heavy cream. Add in powdered sugar ½ cup at a time, until desired consistency. Mix in coconut extract.
- ¼ cup sweetened coconut flakes
- ¼ cup unsweetened coconut flakes
Preheat oven to 250 degrees. Place coconut on a baking sheet. Toast for about 5 minutes until becoming golden. Remove from oven and set aside to cool.
- 16 ounces chopped bittersweet chocolate
- 16 ounces heavy cream
Place chopped chocolate in a large glass or metal bowl, free from any oil. In a large glass bowl, microwave cream for 60 seconds on medium high power. Microwave in 30 second intervals at medium high power until cream starts to bubble. Do Not Boil! Remove cream from microwave and pour over chocolate. Let stand for two minutes. Stir with a rubber spatula until completely mixed. Let stand to cool. The longer it stands, the thicker the ganache will become.
I assembled the Mocha Coconut Cake as follows. Place the cake plate on wire rack. Place an edged baking sheet under the wire rack. Lay parchment or waxed paper on the edges of the cake plate, to just under where the first layer will be. Place one mocha layer on cake platter. Spread top of cake with Coconut Buttercream Frosting, about ¼ to ½ inch thick. Do not frost to the edge or on the sides. Sprinkle with Toasted Coconut. Gently place coconut cake layer on top. Repeat the Buttercream / Toasted Coconut filling. Gently lay the 2nd Mocha layer on top of Toasted Coconut, repeat filling layer. Add the last Coconut layer. Starting at the center of the top layer, pour ganache over the top. It will flow out to the edges and down the side. Using a spoon, pour ganache over the sides to drizzle down. It will flow over the cake plate and into the baking sheet below. Continue drizzling ganache until the sides are covered. Remove parchment or waxed paper from the plate. Wipe the plate edge to remove excess ganache. Place toasted coconut on the edge of the cake plate for decoration.
The Hubs was quite happy with the cake. He laughed a bit when he saw that I had made such a grand cake. It really was something! I have made quite a few three-layer cakes in the past but never a four-layer cake!
This cake was more than a morsel! It turned out even better than I had imagined and was an explosion of Mocha Coconut goodness! MochaCoconutHeaven is more like it! I am thrilled that I got to bake two cakes this week in my brand new oven. I am also thrilled that I don’t have any upcoming birthday to bake a cake for!
A few words of caution: this cake took quite a bit of time, with all of the different components and assembly. The ganache was delicious, but messy.