Memories From A Far Gone Kitchen

Coconut Cake

One of my most rememberable desserts from my childhood is a coconut cake on a sunday evening. Growing up my mother was no where close to being a chef or any kind of cook at that, so my grandmother found it as her duty to teach me. My childhood years where the only year I spent time in the kitchen; with my grandmother every sunday late afternoon.

Today, once and a while I find the excitement to bake and once that day comes mental recordings of my grandmother are played. The first memory that always plays first is the day I baked a coconut cake for the very first time. We always tried to bake desserts from scratch, but this day was different. I mixed up a box of Betty Crocker's yellow cake mix and prepared the round cake pan for the smooth batter. I baked the cake as directed on the box. Once the cake was cooled down to room temperature  my grandmother and I perfectly frosted the yellow cake with a jar of vanilla frosting. At this point I figured we were baking an ordinary cake with frosting, until my grandmother said, "pass me the coconut flakes in the cabinet there." We then sprinkled and softly pressed coconut flakes on every surface covered in frosting. I was amazed at the beautiful, delicious creation my grandmother and I had created. Now that I'm older, the majority of my memories of grandmother have disappeared but that one memory of baking a coconut cake that sunday afternoon will stay with me for a lifetime.

Here is a recipe of a Coconut Cake from scratch. Hopefully you try it and create your own memories with someone special to you:

Coconut Cake

Ingredients:
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans2 cups sugar5 extra-large eggs, at room temperature1 1/2 teaspoons pure vanilla extract1 1/2 teaspoons pure almond extract3 cups all-purpose flour, plus more for dusting the pans1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon kosher salt1 cup milk4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature1/2 pound (2 sticks) unsalted butter, at room temperature3/4 teaspoon pure vanilla extract1/4 teaspoon pure almond extract1 pound confectioners' sugar, sifted6 ounces sweetened shredded coconut

Directions:
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

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