April 18, 2013
I’m thrilled to be partnering up with VIETRI for a giveaway! Anyone who has poked around here knows how much I love VIETRI’s beautiful Italian dishes. They’re timeless, beautiful and can be dressed up or down, depending on the occasion. One of my favorite pieces that I use all the time is the Incanto Cake Stand.
Today, you have the chance to win a cake stand of your own! VIETRI is giving away a small Incanto Cake Stand (valued at $122.00) to one lucky Eat Drink Garden reader.
What good is a cake stand without a cake? For the first time on the blog, I’m sharing my favorite coconut cake recipe. It started out with a Paula Deen recipe. I’ve tinkered with it forever; bring a bit of California influence to this Southern staple. Guess what I always serve it on? My VIETRI Incanto Cake Stand. See, it’s all coming together.
First, here’s how to enter the VIETRI giveaway:
Get your fingers moving between now and Wednesday, April 24th at 11:59pm PST.
Just leave a comment below telling us how you would use your VIETRI cake stand. Our winner will be chosen at random from all the entries we gather and announced here next Thursday.
And now, the cake:
Now, just leave a comment below telling us how you would use your VIETRI cake stand to enter the drawing. Please note, as much as we love all our international readers, this particular giveaway is open to readers in the United States only.
Valerie’s Coconut Cake
Makes one 9-inch round layer cake
For special occasions, this coconut creation is by far my most requested cake. It’s the one everyone hints/asks/begs me to make for birthdays, holidays and dinner parties. The cake and frosting recipes are both pretty basic and standard. What makes this cake shine is the tangy coconut filling. I’m a fan of cakes that aren’t too sweet; the unsweetened coconut used gives authentic, natural coconut flavor rather than sugary overload.
For the cake:
1 cup butter, softened
2 cups sugar
3 cups flour
5 teaspoons baking powder
1 teaspoon salt
1 cup coconut milk
1 teaspoon coconut extract
1 teaspoon vanilla extract
Preheat oven to 350.
Prepare two 9-inch round cake pans with butter and a dusting of flour.
In a mixer fitted with the paddle attachment, mix butter and sugar until light in color and fluffy in texture, about five minutes.
Next, add eggs one at a time, incorporating after each addition and being sure to scrape down the sides of the bowl. Combine milk, vanilla and coconut extract in a measuring cup. In a separate bowl, whisk flour and baking powder and salt. Add both mixtures to the bowl of the mixer alternating the flour and milk mixture (beginning and ending with the flour.)
Pour batter evenly into pans. Bake at 350 degree for 35 minutes or until cake pulls slightly away from the sides of the cake pan and center is solidified. Place the cakes on a baking rack until cool.
1 cup Greek yogurt
1/3 cup sugar
1/4 cup coconut milk
½ cup shredded coconut (unsweetened)
Mix all ingredients together in a small bowl. Once cake has cooled, this will be the center filling for the cake.
8 Minute Frosting:
This frosting is usually called 7 Minute Frosting, but the real key to success is the 1 minute of mixing before putting it on the stove.
1 ½ cups sugar
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/3 cup water (I just tried using coconut water and it was awesome)
2 egg whites
Prep the bottom part of your double broiler by filling with water and setting it over medium-high heat, you want a hearty simmer, not a rolling boil.
Using a handheld electric mixer beat the sugar, cream of tartar, salt, water and egg whites in the top part of a double boiler for a minute before placing on the stove.
Place the pan over boiling water, make sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes over the heat. If you feel like it’s getting too hot take pan off the heat for a minute but continue beating. Cool before frosting the cake.
1 ½ cups unsweetened coconut flakes
Note: If you really want to go all out, you can toast the flakes prior to garnishing the cake. Spread out in a single layer on a cookie sheet and toast in a 350 degree oven for about 8-10 minutes, or until golden brown.
To assemble the cake:
You can make this in two layers, but I prefer slicing the cake in half to make four layers. A great hint to make this easier: Bake your cakes the day before and freeze after cooling. Let them thaw for about thirty minutes and then they will easily slice with a serrated knife.
Place the first cake layer on a serving or cake plate upside down and poke holes with a fork throughout the cake. Pour on 1/2 of filling mixture spreading evenly over the cake. Add the next layer and repeat.
Frost with the 8 Minute Frosting over the entire cake and then push the toasted flakes on with your hand— if you cup your hand slightly it will hold the flakes and go onto the cake nicely.