Thursday, March 21, 2013
COCONUT LAYER CAKE WITH COCONUT FRENCH BUTTERCREAM FROSTING
What could be more Southern than coconut cake? This is my own recipe and it's rich and filling, so two 8" layers go a long way. Expect to serve 12-14 with this moist, tender and tight-crumbed cake that resembles poundcake.
The French buttercream frosting is silky smooth and ultra rich. If you've never heard of French buttercream, it's a vintage recipe, and it's not hard to make. Back in the 60's we used to make it with shortening, and we called it "mock whipped cream frosting," but it's so much better made with butter. Some people call it "custard frosting," because you make a pudding first, then beat it into the whipped butter/sugar mixture.
Everyone has their own idea of what coconut cake should be. Actually, I like them all, and I'm throwing mine in the ring as another option. A perfect Easter dessert....I'm just sayin'. Get the recipe....