The cake is from Carole Walter’s wonderful Great Cakes, but I modified it (as I am Wont to Do) by making it a mild coconut cake thusly:
- 1 stick (1/2 cup) unsalted butter
- 4 oz (1/2 cup) coconut oil (solid but not hard)
- 2 cups sugar (14 oz)
- 3 cups cake flour, sifted (13 oz.)
- 1 Tablespoon baking powder
- ¾-1 teaspoon fine sea salt, to taste
- 4 large eggs
- 1 teaspoon vanilla
- ½ cup whole milk
- ½ cup coconut milk
- Preheat the oven to 350F.
- Prepare either 1 8″x3″ pan or 2 8 or 9 inch pans with parchment circles in the bottoms. Spray with pan spray and set aside.
- Cream the butter and coconut oil together until they are smooth and creamy.
- Add the sugar and cream for 4-5 minutes until very light and fluffy. Scrape down the sides of the bowl 2-3 times during beating. Turn off mixer first, or you will Make a Mess.
- Whisk the flour, baking powder and salt together. Set aside.
- Add the eggs to the batter one at a time, mixing well between each addition and scraping down the sides and bottom of the bowl as necessary.
- Alternately add the flour mixture and milks and vanilla, starting and ending with the dry. I usually add half of the total amount of the dry for the first addition, then half of the milk. Follow up with one half of what is left of the dry then the rest of the milk. Lastly, add the rest of the dry. Do this on low speed, and only mix about 10 seconds for each addition. Don’t over-mix.
- Finish folding the batter together with a spatula, scraping the bowl. Spread the batter into the prepared pan/s and bake in the lower third of the oven until deep golden brown and a tester inserted in the center of the cake comes out clean.
- If baking in an 8″x3″ pan, after the first 40 minutes, you will have to turn the heat down to 310-320F and cover the cake during the last 20-25 minutes of baking to keep it from over-browning. Total baking time with be around 70 minutes. If baking 2 layers, expect the baking to take around 35-40 minutes.
- Let cake/s cool in the pan/s for 10-15 minutes before turning out, wrapping tightly in plastic wrap, and refrigerating until cooled to room temperature.
I frosted it with my newly-minted Seriously Citrus Buttercream in key lime and baked it in an 8″x3″ pan. Then, I torted, filled and frosted him before covering with fondant. Here’s a link to the torte/fill/frost video.
Have a lovely day.