Company's Comin' Coconut Cake

Company's Comin' Coconut Cake - made December 3, 2019 from The Brown Betty Cookbook by Linda Hinton Brown

I so loved the Sweet Potato Cake from the Brown Betty Cookbook that I had to try another cake recipe from it. Although I already have two favorite coconut cake recipes, one from Mrs Fields and one from Gonna Want Seconds, every once in awhile, I try out a new recipe, especially from a cookbook that's already proven itself.

When making a layer cake, I always reserve a little of the batter and bake a separate taste test in a cupcake size. That way, I can try the cake without having to slice up the finished 3-layer product for the taste test. Can't really present a cake with a slice missing or hand it over unproven and untasted.

Like the recipe from Gonna Want Seconds, this doesn't have any coconut in the cake itself. Which initially I always think is odd for a coconut cake. It's coconut cake. Where's the coconut?

In this recipe, the coconut is in the filling. And I have to admit, that works. The filling itself is delicious and when you're eating the finished product of cake, filling, frosting and coconut garnish, you get plenty of coconut.

My sloppy, unfrosted cake that makes it look like I have an enormous amount of filling is misleading as that high level of filling is only around the edges. Unfortunately, I forgot to use my magi-cake strips around the cake pans so the middle of the layers rose higher while the edges remained relatively flat. Hence, the more filling I needed to make the layers even and not tilt. Rookie error.

Not using the magi-cake strips also meant the edges baked faster and more than the middle so they were a little dry compared to the center.

Despite that, this was a pretty good cake. The texture of the cake was slightly dense, not quite as dense as a pound cake but not airy like a chiffon. For people who like a little more substance without too much heaviness to their cakes, this is a good one to try. The coconut provides the sweetness and chewiness while the cake serves as a good texture background, like a flavorful vanilla pound cake.

I think it would have been better had I baked it with magi-cake strips lining the cake pans but that's for next time.

3 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 cups plus 2 tablespoons granulated sugar
5 large eggs
2 large egg yolks
1 cup heavy cream
1/3 cup evaporated milk
1 tablespoon pure vanilla extract
1 recipe filling (below)
1 recipe Cream Cheese Frosting
4 cups sweetened flaked coconut

1. Preheat oven to 350 degrees F. Coat three 9-inch round cake pans with vegetable shortening, line the bottoms with parchment paper, and spray with nonstick cooking spray.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy; add the sugar on low speed until smooth, about 3 minutes. Add the eggs and egg yolks, one at a time, beating until blended and scraping down the sides of the bowl as necessary.
4. Reduce the mixer speed to low. Add the cream, milk and vanilla and beat until smooth. Add the flour mixture and beat until blended. Increase the mixer speed to high and beat until smooth, about 1 minute.
5. Divide the batter equally among the prepared pans. Bake until a wooden pick inserted into the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. Remove the parchment paper.
6. To assemble and frost the cakes: place 1 cake layer, bottom-side up, on a cake plate. Use an offset spatula to spread half of the filling on top. Add the second cake layer, bottom-side down, and spread with the remaining filling. Top with the third layer, bottom-side up. Use a large offset spatula to spread the frosting over the top and sides of the cake. Use the palm of your hand to gently press the coconut onto the sides and top of the cake.

Company's Comin' Filling
2 tablespoons cornstarch
2 tablespoons water
1 1/2 teaspoons pure vanilla extract
1 cup heavy cream
1/4 cup evaporated milk
1/2 cup granulated sugar
1 stick (8 tablespoons) unsalted butter
2 1/4 cups sweetened flaked coconut
1/4 cup sour cream

1. In a small bowl, stir the cornstarch, 2 tablespoons water, and vanilla until the cornstarch has dissolved.
2. In a medium saucepan over medium heat, stir the cream, milk, sugar and butter until melted and smooth. Add the cornstarch mixture to the cream mixture and bring to a boil. Remove from the heat and stir in the coconut. Cool to room temperature.
3. Stir the sour cream into the cooled coconut mixture. Cover and refrigerate for 4 hours or overnight.

Cream Cheese Frosting
Two 8-ounce packages cream cheese, room temperature
1 stick (8 tablespoons) unsalted butter, room temperature
2 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, scraping the bowl as necessary, about 3 minutes.
2. Reduce the mixer speed to low and beat in the confectioners' sugar and vanilla until blended, scraping the bowl as necessary. Increase the mixer speed to high and beat until fluffy. Set aside until ready to use.