I’ve had cake on the brain. Seriously my brain has been piecing this cake together for weeks now. I knew I wanted multiple layers, then I wanted coconut…what goes with coconut? Chocolate! That’s right I didn’t want a simple vanilla cake or a darling little cupcake. I wanted a swirly chocolate coconut cake, with coconut cream filling and light whipped topping. I’m a low maintenance gal after all.
Mind you I am not a baker, so I can’t just whip something like this out of thin air. There have been many times my baking experiments have gone horribly wrong. One time I was asked to make cupcakes for a birthday party. I ended up baking hockey pucks. No joke folks, these things were paperweights. Don’t tell anyone, but I had to stop by the bakery on my way to the party. Baking is nothing like cooking. When you cook you can figure out some point along the way if things are going good or bad and make adjustments as needed. When baking you kind of have to cross your fingers, your eyes, your toes, hop back four times and say a little prayer that you get the right end result. Apparently my little ritual worked because I got a winner this time. No giant hockey pucks for me!
To accomplish this an ambitious idea like this I have to play a little like Frankenstein, by piecing recipes together to get what I want. I decided to use my friend Add a Pinch’s Best Chocolate Cake Ever and Paula Dean’s Basic 1-2-3-4 Cake.
While trying to assemble this cake I did freak out for a minute when I saw how different the batters where. The chocolate cake batter was much thinner than the coconut cake. So, I did the whole crossy-jumpy thing and stuck with it.
I alternated between the batters and then used a butter knife to swirl it and spread it out a bit.
I popped it in the oven and crossed my fingers. To my amazement it worked! It baked a perfect cake.
Don’t fret about the top. I inverted it onto parchment paper and some of the moist top peeled back. Ooops.
Using a serrated knife I cut each cake layer horizontally making 4 layers, spreading coconut cream between each layer. Oooooh yeah!
Frost the cake with whipped cream and coat with toasted coconut.
Time to cut myself a slice and sit down with a huge cup of cold milk.
My Frankenstein creation was a success. I took one bite and cried out, “IT’S ALIVE!” Actually, I cried out, “IT’S DELICOUS!”
I did it! The cake that I had been contemplating for weeks was now on my plate and it was everything I had dreamed. So fluffy, so tender, so coconutty with just a hint of chocolate. It was a cakey heavenly pillow. Mind you not to be confused with an actually pillow, because that would be messy.
This cake is time consuming and a bit high maintenance, but it is oh so fabulous. Split it up over two days and it will be a piece of cake.
Get it! HA!