There must be cake. Let there be cake… a Ruby Grapefruit Coconut cake. And let’s just make a big pig mess, let’s play.
But first, let’s bring 2 “large” eggs to room temperature, 2/3 cup unsalted butter, and 3/4 cup whole milk.
Texas Ruby Red grapefruits are the best, a cross between Sweet Orange and Pomelo… Juice citrus for 1/2 cup… We’ll pour the milk into the juice along with 1 tablespoon Tripel Sec. “Triple Distilled.”
Beat softened butter, then add 1 3/4 cups sugar… then the eggs, one at a time to incorporate well.
Now it’s time to add dry ingredients interchangeably with the liquid. We don’t want flour flying all over the kitchen.
For the dry ingredients, we’ve got 3 cups measured sifted cake flour. To that, we shall add 1/2 teaspoon salt and 2 1/2 teaspoons baking powder.
But wait… let’s stir in the last cup or so of flour mixture to prevent over-mixing leading to a toughened batter… plus, we can put in some coconut flakes if we want.
I prefer it that way.
So here we are. The cakes have cooled in their pans after baking in a 350-degree oven.
We get to make frosting!… 7 ounces marshmallow cream, 1 or 2 tablespoons softened butter, 1 1/2 to 1 3/4 cups powdered sugar, a little bit of Triple Sec with a splat of milk…
Because of the marshmallow cream, the sides don’t need to be covered–it’s sweet enough.
Love the frosting!
And I love a good messy cake.
Let’s tear into it.