Peeps, Coconut Snacking Cake with Coconut Buttercream is basically a combo of my two favorite things: snacking cakes and coconut. And although I have been saying to myself for kind of forever that I’d like to develop a recipe for a snacking cake of the coconut variety, and share it with all of you, that has not happened – until now. With Easter almost upon us, “now” actually seems like the perfect time – and not to mention the fact, that as I write this, many of us (actually, I hope ALL of us (that are financially able to do so)) are social distancing – and snacking cakes are THE perfect cakes for when running to a specialized market to buy a particular ingredient is 100% out of the question.
This cake does require coconut oil – which you may not have at home – but will work just as well with a light olive oil (or even a medium-bodied one, if that is all you have) or vegetable oil. It also requires coconut extract – which you may not have. If that is the case, and you do not want to go to the grocery store just for this cake (nor should you!), leave it out. Hopefully you have a bag of sweetened shredded coconut in the cupboard – or even unsweetened flakey coconut! – and that will give your cake a nice coconut vibe even sans extract.
Now, once you have all of your ingredients, the beauty of this cake is not only its deliciousness, but the fact that you assemble it so quickly! Although not exactly one-bowl, it is certainly one-bowl-ish and in my experience, simple prep (ie: prep requiring a single bowl) is always faster. Moreover, because it calls for oil, you do not need to wait for your butter to soften or take time to cream it in your stand mixer. The cake bakes up in about a half an hour and can be brought to room temp after a quick stint in the freezer and then frosted within about 10 to 15 minutes of leaving the oven (you’re welcome). And when you turn to the sink after enjoying your first (or second) slice of this coconut yumminess, there will be very few dirty dishes greeting you due to the simplicity, mentioned above, with which it was assembled.
I am well aware that cake cannot solve all our problems, but it can certainly make things just the tiniest bit sweeter. Snacking cakes always bring a smile to my face – even the name alone does that. And here’s to hoping that it has the same affect on you.
Coconut Snacking Cake with Coconut Buttercream
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 2/3 cup coconut oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp coconut extract
- 1/4 tsp pure vanilla extract
- 2/3 cup ice water
- 1 cup sweetened shredded coconut
- For the frosting:
- 1 cup unsalted butter room temp
- 4 cups confectioners' sugar sifted if lumpy
- 1/3 to 2/3 cup of heavy cream room temperature
- 1/4 tsp pure-vanilla extract
- 3/4 tsp coconut extract or to taste
- 1/2 tsp white wine vinegar
- 1/2 tsp salt
- 1 cup sweetened shredded coconut
- Toasted sweetened shredded coconut for sprinkling
- Preheat the oven to 350 degrees. Grease an 8x8x2-inch cake pan with cooking spray or softened butter. Line with parchment.
- In a medium bowl, whisk together the flours, baking powder and salt.
- In a large mixing bowl, whisk the oil and sugar until smooth, about 30 seconds. Add the eggs one at a time, whisking after each. Add the extracts and whisk again until just combined.
- Add the dry ingredients in three additions, whisking after each and alternating with the water in two.
- Fold in the coconut. Transfer the batter to the prepared pan and bake for 25 to 30 minutes, rotating the pan at the halfway mark. The cake is ready when a cake tester inserted in the middle comes out with a moist crumb or two.
- Let cool to room temperature before frosting. You can speed this up by placing the cake in the freezer.
- To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on low to medium-low until smooth, about 2 minutes. Begin slowly adding the sugar, about a cup at a time, alternating with the heavy cream, and keeping the mixer at the same low-ish speed.
- Continue slowly mixing in this fashion (adding sugar and cream, scraping with a spatula periodically, and taking time to let the mixer run between additions), until most of the sugar and cream has been incorporated. Add the extracts, vinegar and salt and mix again.
- Add the remaining sugar and cream and continue mixing on medium-low (at the highest) for at least 5 to 10 minutes, if not longer. The frosting will be quite light, creamy, and fluffy when it is done. Gently fold the coconut into the frosting.
- Generously frost the cake, either right in the pan, or remove it before doing so. Sprinkle with the toasted coconut and serve.
There are plenty more cake recipes where this came from!