exclusively Skirt in the Kitchen
This is the center of the cake, the best part. If one of my children does not request the center square of the cake that I cut to serve first, it usually goes to my husband. And this was his idea from the moment we first got together. He’s a little spoiled now! Once in a while, in a big while, I might get the center of the cake– and they’re right– “It’s awesome”, and it’s all mine for a moment! If it’s a large cake to serve to guests, I won’t do this for it appearing to be messed up a bit; you know, like one of my kids dove into it without my knowledge before I could serve it! Isn’t cake suppose to be enjoyed, anyway? Isn’t life suppose to be just like cake? To me, cake symbolizes joy, complete fulfillment, the epitome of a picnic on a sunny day— the highlight of any day. It used to bring families together in a good way, like something in the 50’s, those get-togethers that families had. Let it remain a tradition, simple homemade cake no matter how fancy it can be made, baked, and served. Always make it from scratch. Not only does it taste better from scratch, it is better. Made with good quality ingredients, you put your heart into it more because you care more; therefore, it’s the most satisfying that any cake could be.
Before baking, bring to room temperature 4 jumbo-size eggs and 1 stick (1/2 cup) unsalted butter. Preheat the oven to 350º. Butter 2 round cake pans and line the bottoms with parchment paper; butter the parchment, also; initially both sides.
Sift together 2 cups cake flour, plus 1/4 teaspoon kosher salt, and 3 teaspoons baking powder. Briefly set aside.
Whisk pure coconut milk, blending the settled solid coconut into the clear coconut liquid. This will be somewhat thick, and it’s what you need, 1/2 cup plus 1/8 cup to 1/4 cup to make the frosting with. Measure 3/4 cups miniature semi-sweet chocolate chips [more condensed and better tasting for moist cake as opposed to standard-size chocolate chips] and 1/2 cup shredded coconut. Also, set aside. You will have these portions of ingredients ready.
To begin, in a stand mixer, whisk the butter and 1 cup powdered sugar. Remarkably, the powdered sugar helps the body of the cake to be softer in texture for this cake rather than using granulated sugar. It sort of melts in your mouth with each bite. Try this, you won’t go wrong; use the powdered sugar. In this cake, the ingredients work together harmoniously to make the baked batter a bit of a mouth-melting effect– not only does the powdered sugar work hard and consistently, but so does the vodka, the butter, the coconut; and of course, the eggs. It’s not, at all, a coarse cake.
Continuing on, scrape down the sides of the work bowl. Whisk again, then switch attachments; use the paddle attachment for remainder of mixing. Add 1 1/2 tablespoons vodka-vanilla extract, found in this post of Skirt in the Kitchen. Scroll to the very bottom of the post to see how it’s made. It happens to be very good for this recipe; ideal.
Separate 3 jumbo-size eggs; only add the whites, one at a time, mixing on medium speed. Turn down the mixer speed to a low setting to add a third of the cake flour… half of the blended coconut milk… another third of the dry ingredients, then remaining half of the coconut milk… Lastly, add last third of the cake flour, along with 1 whole jumbo-size egg (the 4th one brought to room temperature). Scrape down the sides of the bowl and mix a final time on medium speed to incorporate well.
Take the work bowl of batter off the stand and fold in the miniature chocolate chips
and the shredded coconut. Bake for 20 to 25 minutes.
For the frosting, bring 8 ounces cream cheese to room temperature and 1 stick salted butter. With the whisk attachment, beat both ingredients. Add a pinch of salt and 1 tablespoon vodka-vanilla. Beginning with 3 cups powdered sugar, on low speed, mix into frosting batter. Accompany with 1/8 cup to 1/4 cup coconut milk that is blended evenly. Get the right consistency of frosting needed whether more powdered sugar is necessary or coconut milk. This is a delicious creamy frosting, and the coconut cream-milk makes it much better. There is no flavor in coconut milk or in its “fat” but when put in baked goods, it seems to do its magic.
When the cake has been frosted, sprinkle with miniature chocolate chips and shredded coconut.
— Susan Nuyt, Skirt in the Kitchen
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