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Recipe of the Day: Coconut Cake

Raspberry Jam Filled Coconut Cake with Buttercream Flowers

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Sahara Bohoskey
Savory and Sweet

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                                                                                              Photo by @studiobaked

I have one ride or die kitchen ingredient, something I cannot imagine the culinary world without, something that is a TRUE food chameleon: behold the coconut!

Now, I have supporting facts for this statement, and yes you need to hear all of them. You ready? Facts: coconut is a star in both sweet and savory dishes, it makes soups and stews super creamy and luscious, it’s absolutely delicious in cocktails, and it shines in mouthwatering cakes. You can cook with its oils, flesh and milk. I mean come on!

Still not convinced? Well, I don’t believe you. But if you aren’t TRULY moved by my motion, then please see exhibit B - Studio Baked’s Raspberry Jam Filled Coconut Cake with Multi Colored Buttercream Flowers. YESSS queen, we are now diving DEEP into this recipe, because…. It took me a LONG time to make this and it was worth every second.

This cake has three fundamental acts.

Act one, make the cake, this is a three layered vanilla cake with coconut shavings and extract. Pretty much a magical tropical party in your mouth.

Act two, make the lemony cream cheese frosting. Now, you may think coconut and cream cheese is an odd combination, but believe me it’s a total dream flavor combination. The floral coconut and tangy cream cheese goes SO well, I’ll definitely be making more recipes like this. Now the frosting calls for a zest of half a lemon, I would argue that we can up the ante and do the whole thing, the zest balances the sweetness of the cake and adds a beautiful brightness.

Act three, the climax, the swiss meringue buttercream! This was the scariest of all the acts because any kind of meringue buttercream scares me, and to be honest I pretty much exclusively pair my cakes and desserts with unsweetened whipped cream. But the instructions were clear and easy to follow and guess what - I made a posh AF buttercream! Nothing feels as good as making an impressive show stopping dessert as a home baker - am I rite?!

Would I do it again? Yaassss and I urge you to always be open to try new things, even the daunting task of making a three layered cake with buttercream roses!
-- Sahara Bohoskey, Community Manager

Raspberry Jam Filled Coconut Cake with Multi Colored Buttercream Flowers by @studiobaked

For the Triple Coconut Cake
21/4 cups cake flour, or 2 cups all-purpose flour plus 1/4 cup cornstarch
11/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup buttermilk, shaken well before measuring
1/3 cup coconut milk, shaken well before measuring
3/4 cup (12 tablespoons) unsalted butter, softened
1/4 cup vegetable oil
11/2 cups granulated sugar
5 large eggs, separated, at room termperature
1 teaspoon coconut extract
1 teaspoon vanilla paste or extract
11/2 cups sweetened shredded coconut, plus more for decorating

For the Cream Cheese Frosting
18 ounces cream cheese
1 stick unsalted butter, softened
2 cups confectioners' sugar
1/4 teaspoon coconut extract
1/2 lemon, zested
A pinch of salt

For the Swiss Meringue Buttercream
3 egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
A pinch of salt
1 cup (2 sticks) unsalted butter, softened and cubed

To Assemble the cake
1 cup sweetened shredded coconut
Raspberry jam
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