Hope you all had a wonderful Christmas with family & friends.
As always, Christmas was hosted at my sister-in-law and brother’s home, and each year the crowd seems to get bigger. In addition to my immediate family, it’s always fun to meet up with cousins I haven’t seen in a while and play catch up.
Here are my nieces and I being silly, posing. They all wanna be models and I'm just a wannabe!
Christmas kicked off with drinks and presents. Amongst my gifts, my favorite was the Coco Chanel Mademoiselle gift set, it’s a great perfume if you guys are in search of one.
After presents, we enjoyed dinner which included… The Waldorf Salad, Vegetable Enchiladas, Mexican Rice, and Artichoke Pasta Salad.
And of course, dessert made by yours truly.
This year I opted to make a Southern Coconut Cake. Why? Because the coconut flakes represent SNOW.
I can say with the utmost confidence that everyone DEVOURED this cake, including my picky brother who is very critical of ANYTHING I make. He actually told me the cake was very moist.
This Coconut Cake is made with egg whites and generous amounts of butter which results in a light and airy cake. The frosting is a smooth coconut buttercream with cream cheese, also delicious.
It’s only a few times a year I allow myself to let go and bake cakes with a ton of butter, so make this cake before the holidays are officially up.
Hope your Christmas was as special as mine… until next year!
NUTRITION: Coconut is low in cholesterol and sodium, and it is a good source of fiber. Although coconut contains high amounts of saturated fats, not all saturated fats pose as a health problem, especially those linked with coconut. Having said that, coconut is high in saturated fat and should be eaten in moderation. Additionally, this cake consists of high amounts of butter. If weight is a concern, DO NOT MAKE THIS CAKE!
APPROXIMATE NUTRITION PER SERVING (20 slices):
- Calories: 266 cals
- Fat: 17 g
- Saturated Fat: 12 g
- Carbs: 25 g
- Protein: 3 g
- Fiber: 0.8 g
SOUTHERN COCONUT CAKE w/COCONUT CREAM CHEESE FROSTING (full fat)
~ cake recipe mostly adapted from Completely Delicious, frosting is my version.
~ yields 20 slices baked @ 350 degrees in 2 round 9” cake pans
for the cake:
- Egg Whites: 4
- Reduced-Fat 2% Milk – 1/3 cup
- Coconut Extract – 2/3 tbsp
- Cake Flour – 2 cups
- Sugar – 1 1/4 cups
- Baking Powder – 3 tsp
- Salt – 1/3 tsp
- Unsalted Butter – 11 tbsp (room temperature)
- Unsweetened Coconut Milk – 2/3 cup
- Unsalted Butter – 8 tbsp (room temperature)
- Cream Cheese – 8 ounces (room temperature)
- Powdered Sugar – 2 1/2 cups
- Coconut Extract – 1 tbsp
- Vanilla Extract – 1 tsp
- Coconut Milk – 2 to 3 tbsp (as need be)
- Trader Joe’s Sweetened Shredded Coconut – 2 cups (or more)
1. Start by greasing 2 round 9 inch pans and dust them with flour. Dust off the excess flour.
2. Preheat the oven to 350 degrees.
3. Add egg whites to a mixing bowl.
4. Beat until frothy, but NOT until stiff peaks form.
5. Add milk and coconut extract to the egg whites. Mix well and set aside.
6. In another mixing bowl, add the dry ingredients… flour, sugar, baking powder, and salt. Stir until combined.
7. Add the butter and coconut milk to the dry ingredients.
8. Mix well until light and fluffy for about 2 minutes.
9. Add the egg white mixture to the cake batter in thirds.
10. Mix, but do NOT over mix.
11. Pour the batter evenly between both baking pans.
12. Into the oven for 35 – 40 minutes. I baked mine for 35 minutes exactly.
14. Add the butter and cream cheese to a mixing bowl. Cream until light and fluffy.
15. Add the coconut and vanilla extracts along with the powdered sugar. Mix.
16. Add coconut milk and beat some more.
frost the cake & garnish:
17. Once cool, frost the cake as follows:
18. Add the shredded coconut on top and along the sides.
OVERALL RATING: 5 / 5
So, every single person who tried this cake LOVED it, and that’s about 25 people. The cake is light, airy, and moist. The coconut flavor is apparent, but not overpowering. I reduced the sugar quantity in the cake portion of the recipe, and this amount was just right. The shredded coconut adds a slight crunch which is nice. You can use unsweetened shredded coconut, however I do recommend toasting the coconut slightly. An amazing cake and one that I will make on special occasions.
TELL ME: How was your Christmas? What did you make? What was the best gift you received?