Coconut Joy Cake

Whenever someone makes a mistake in the bakery, I always ask them if they can fix it. If something can be fixed or turned into something else, then the mistake doesn't really count. I hate wasting food yet sometimes it is necessary or sometimes it happens when you own a bakery, and I cannot avoid it. So, wasting something because of a mistake is something we try to avoid at all costs. Sometimes good things happen by mistake and this cake was one of them. 


Kimi accidentally made double the amount of Almond Frosting we needed for Florentines. She knows the rules so 10 minutes later had the idea for this cake. It's a play off Almond Joy candy bars, which I loved when I was a kid. We altered the frosting slightly and created this amazing cake. It's a Coconut Cake, Chocolate Almond Frosting, Coconut, Almonds and Chocolate Ganache. Hello Spring!






Coconut Joy Cake

Makes 3 Layer 6-inch Cake


Batter

1 stick (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

2 teaspoons organic coconut extract

2 organic large eggs

1/2 cup organic coconut milk

170 grams (1 cup plus 3 tablespoons) all natural cake flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt


Frosting & Filling

2 sticks (226 grams) organic salted butter, softened

397 grams (scant 3 cups) organic powdered sugar, sifted

57 grams (1/2 cup plus 3 tablespoons) organic Dutch cocoa, sifted

2 teaspoons all natural almond flavor (like Frontier Co-Op)

1 to 2 tablespoons organic coconut milk

15 grams (about 3 tablespoons) organic fine shredded coconut


Topping

43 grams (heaping 1/3 cup) organic fine shredded coconut

30 grams (scant 1/4 cup) organic blanched slivered almonds

Chocolate Ganache (find recipe here)


Method Make the Chocolate Ganache ahead of time, you can store in the fridge if you make the day before.

Preheat oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and coconut extract. Mix on low until all ingredients are combined.

Add the eggs and mix on low until combined.

In a separate bowl, add the cake flour, sea salt and baking powder and whisk together.

Add the coconut milk and cake flour mixture into the butter mixture, mix on low until combined into a smooth cake batter.

Line three 6-inch cake pans with parchment paper and measure batter evenly into each cake pan, about 220 grams each.

Bake for 20 minutes or until a wooden pick inserted in center comes out clean.

Once the cakes have cooled, start the frosting. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa and coconut milk. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

On a cake stand or cake spinner, place the first layer of cake and spread frosting evenly. Sprinkle some of the fine shredded coconut and top with Chocolate Ganache (optional – I just put Chocolate Ganache on top, but you can also add into the layers), top with second cake layer and repeat this process.

Crumb coat the outside of your cake and then frost it smooth.

In a small bowl, add the fine shredded coconut and almonds for the topping and mix together.

Place around outside of the cake half way up the sides.

Add a small pile on top of the cake and drizzle with Chocolate Ganache.

Store in a cake dome for up to 3 days.


Gluten Free - Replace the cake flour for 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.


High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.

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