I’m not a huge coconut fan, but my dear husband is and it’s his birthday so there you have it. I had visions of a beautiful two-layer cake with fluffy white frosting and loads of golden toasted coconut sticking out in curly spikes. Well, this is nothing like that but man alive, it’s the best darn coconut cake I’ve ever tasted.
Now I’m not making any claims that this is the cake it was intended to be. Let’s face it, it looks nothing like the picture. I cut the recipe in half and used a 9″ round pan, so I’m guessing mine is a thicker version of its Martha Stewart self. Oh, and there’s the matter of frosting (specifically, the fact that mine has none).
I’ve never made 7-minute frosting, but they sure did make it sound easy. Not so much. I started by scrambling the eggs. Now I know this wasn’t in the instructions but I was not deterred! So as not to waste six eggs and a whole lot of sugar, I put it through a sieve and kept going. I cooked and cooked and cooked those strained eggs until they almost reached the appropriate temperature. Then I threw them into the stand mixer and went to town on high speed for 10 minutes (as instructed). That was where the volume was supposed to quadruple, producing a light, fluffy, and highly stable frosting with a lovely sheen. Or, in my case, marshmallow fluff.
Meanwhile, I cracked, peeled, and shredded a fresh coconut and toasted it to a lovely shade of tan, only to find that it had very little flavor and a somewhat bark-like texture. With no frosting to adhere it, it just didn’t make the cut.
A little powdered sugar and a lovely cake stand to the rescue – by the time we dug in, the cake’s appearance was the last thing on our minds. Tender crumb, delicious coconut flavor, and a slightly crispy and chewy outside edge – heaven.