There is a line in a Beyoncé song where she says/sings with power and major badassness “Bow Down Bitches”, and its amazing, I don’t have time to explain that this is a song about empowerment and confidence in woman who hold power in this male dominated world, so I won’t. I know you must be asking what does this song have to do with one of the most delicious cakes I have ever made?? Well the answer is Martha “bow down bitches” Steward. When is comes to food, especially baking I have so much respect for this icon. She is fierce and so is the coconut cake she recently had in the latest issue of her magazine Living. Now, I’m not a huge fan of coconut, I like the oil and milk for certain things in cooking but that’s really where it ends for me with coconut. I wish I liked it more since the health benefits are through the roof with good stuff for your body. But this cake looked so friggin good that I NEEDED to try it, and good thing I did because this cake is so good, so delicate and so perfect. Its like a coconut macaroon and a cake all in one. There are 3 separate elements; the cake, the shredded coconut topping and (my favorite) chocolate ganache. This can also make a great coconut cupcake! Ill be making this again and again!! As always, enjoy!
Coconut Crunch Cake Cake
1/2 cup unsalted butter, room temperature
1 1/2 all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup of cream of coconut ( I used Trader Joe’s brand extra think coconut milk)
1 teaspoon of pure vanilla
1/4 cup coconut oil
1 cup sugar
3 room temperature eggs
2 egg whites
1/8 teaspoon salt (a pinch)
1 14 ounce can of sweetened condensed milk
2 teaspoons vanilla
3 cups shredded coconut
1 cup semi sweet chocolate 1/2 cup heavy cream
1. Preheat oven to 350 and prepare a springform cake pan by rubbing butter all over the pan or spray with baking spray. Dust with a little bit of flour. In a bowl mix the dry ingredients together (flour, baking soda/powder and salt). In another bowl mix the cream of coconut and vanilla together.
2. In a standing mixer beat the butter and coconut oil together. Slowly add sugar. Beat until pale and fully, about 3-5 minutes (this is important!!) Reduce speed and add eggs one at a time. Then on low add the flour mixture in 3 additions alternating with the cream of coconut/vanilla. Mix until just combined.
3. Spread the cake batter into the cake pan. Now make your topping: Add egg whites to the mixer and attached the whip attachment. Whip until frothy. Mix in the sweetened condensed milk and vanilla. Then fold in the coconut.
4. Dollop topping on the cake batter, carefully spread the topping evenly. Put cake in oven and bake for 1 hour. Test with a tookpick to make sure cake is baked all the way through.
5. Make chocolate sauce: Heat heavy cream in a saucepan and heat until its starts to simmer and turn off. Pour hot cream over chocolate chips and let sit for a few minutes, then mix with a spoon. When cake is done and cooled drizzle chocolate sauce over cake. When you cut the cake use the extra sauce for individual slices!