Cream of Coconut Cake With Chocolate-Coconut Glaze |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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One 15-ounce can of cream of coconut is just enough to make this simple, rich cake and glaze. Use coconut extract in the cake if you like a strong coconut flavor, or leave it out if you want a more subtly perfumed coconut cake. Ingredients:
1 1/4 cups unbleached all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
3/4 cup unsalted butter, softened |
1 1/2 cups sugar |
5 large eggs |
1 teaspoon pure vanilla extract |
1/4 teaspoon coconut extract (optional) |
1 1/2 cups cream of coconut, such as coco lopez |
3 tablespoons unsweetened dutch-processed cocoa powder |
Directions:
1. Preheat the oven to 350ºF. Grease a 9-inch round cake pan and dust with flour.
2. Combine the flour, baking powder, and salt in a medium bowl.
3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
4. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla and coconut extract (if you are adding it).
5. Turn the mixer to low speed and add half of the flour mixture. Stir in 1/2 the cream of coconut. Stir in the remaining flour mixture until just combined.
6. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for about 10 minutes; invert it onto a wire rack to cool completely.
7. Make the glaze: Whisk together the remaining cream of coconut and cocoa until smooth. Place the cake, still on the rack, on a rimmed baking sheet. Pour the glaze over the cake, letting it drip down the sides.
8. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.
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