I don’t know where you are reading from, I am in Minnesota and I am going to take a risk and say…hey I think spring is here. The sky is blue and the sun is shining and the air is warm. My tulips are halfway out of the ground and the day lilies are are starting to strut their stuff.
Yeah, I love spring. That is why I am so excited to share this recipe with you. I also am sharing in the Sunday Supper Movements Spring Recipes.
Please take a look at all the fabulous spring recipes and visit the other amazing sites. There are so many recipes, you could try something new everyday. I already have a few picked out to try. Amazing choices for a Mother’s Day brunch or dinner.
On to the Amazing Coconut Cake. This cake is full of good coconut flavor but not overly so, sweet, moist with a delicate crumb. The Coconut Cake is also versatile, so many ways to finish it off. I used a plain buttercream frosting with a rustic finish. You could also use coconut extract or flavoring in your frosting instead of vanilla. You could fill with a lime curd if you wanted a little tang. Cover your frosting with fresh coconut shreds. The possibilities are endless. Let your imagination go wild.
- 2 cups granulated sugar
- 3 egg yolks...save whites you will use themlater
- 1/2 cup crisco
- 1 tsp vanilla or coconut extract
- 2/3 shredded coconut...sweetened or unsweetened
- 3 cups cake flour or softasilk...sifted twice
- 3 tsp baking powder sifted with flour
- 1 pinch salt
- 1 cup coconut water
- 3 1/2 cups powdered sugar
- 1/2 cup of butter,softened
- 1 egg yolk
- 1/4 tsp salt
- 1 tsp vanilla extract or coconut
- 3/4 cup flour
- water as needed.
- in large mixing bowl place granulated sugar,egg yolks,crisco,vanilla and coconut. Cream together for 5 minutes. Add sifted flour mixture alternating with coconut water and mix together. In separate bowl beat egg whites till stiff then fold into batter. Pour batter evenly between 2 round 9x2 cake pans that are greased and floured...can put parchment on bottom. Bake for 30minutes in preheated 350 degree oven. Cake is done when tester comes out clean. I use a tooth pick.Cool for ten minutes then remove from pans. Cool completely before frosting.
- Place all ingredients into medium bowl and beat until smooth, adding water in little amounts till is at desired frosting consistency..
- Put desired amount of frosting on bottom layer and then place top layer on and finish frosting as desired. Optional...garnish with coconut.
- Cake cooks quickly...was done in exactly 30minutes,,,so keep an eye on it. Might want to peek at in 27 minutes. This is a very versatile cake. So many possibilities to change it up. Sturdy, large, you can make it rustic or elegant. I used double the amount of frosting, mine is very rustic looking. Decorating cakes is not my forte. But I love a good cake.
Check these recipes out!
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
- Chive and Cheese Quiche by An Appealing Plan
- Lavender Scones by Feeding Big and More
- Lemon Raspberry Baked Donuts by Grumpy’s Honeybunch
- Matcha Donuts by The Ninja Baker
- Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom
- Artichoke Lemon Hummus by Food Done Light
- Asparagus and Goat Cheese Tart by Baking Sense
- Butter Lettuce and Spring Radish Salad by Hardly A Goddess
- Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
- Roasted Strawberry Popsicles by Brunch-n-Bites
- Rustic Wrapped Tart with Ramps by Delaware Girl Eats
- An Unconventional Mojito by Monica’s Table
- Caribbean Cream Cocktail by Cosmopolitan Cornbread
- Lavender Lemon Cocktail by The Crumby Cupcake
- Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
- Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
- Vanilla Lavender Limeade by The Tip Toe Fairy
- Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
- Violet Hour by Wholistic Woman
- Cheese Ravioli with Morel Cream Sauce by Palatable Pastime
- Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
- Chopped Shrimp Salad with Lemon-Shallot Dressing by The Weekend Gourmet
- Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
- Grilled Pork Chops with a Dijon Balsamic Herb Glaze by Recipes Food and Cooking
- Lebanese Fattoush Salad by Curious Cuisiniere
- One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
- Orecchiette with Peas, Pecorino and Onions by Cooking Chat
- Pasta with Peas by Manu’s Menu
- Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
- Ramp and Mushroom Frittata by Pies and Plots
- Sesame Ginger Seared Ahi Coconut Tacos by Simply Healthy Family
- Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
- Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
- Veggie Pasta Primavera by Momma’s Meals
- Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
- Green Peas with Onion and Bacon by Magnolia Days
- Minty Pea Farro Spring Salad by She Loves Biscotti
- Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips
- Amazing Coconut Cake by A Baking Legacy
- Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
- Carrot Cookies by What Smells So Good?
- Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
- Colorado Crème by Cooking on the Ranch
- Honey Blossoms by Get the Good Stuff!
- Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
- Lemon Blueberry Pound Cake by Angels Sweet Homestead
- Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
- Meyer Lemon Bars by The Chef Next Door
- No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
- Rhubarb Meringue Pie by Jane’s Adventures in Dinner
- Spring Cookie Bouquet by The Freshman Cook
- Strawberry Cheesecake Puffs by Moore or Less Cooking
- Strawberry Chocolate Chip Cake by Sweet Mornings
- Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
- Strawberry Moscato Sorbet by Seduction in the Kitchen
- The Black Beast by That Skinny Chick Can Bake
Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement
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