We spent a snowy weekend with family, baking birthday cake. The recipe for Coconut Milk Cake Cockaigne is from our mother's classic Joy of Cooking book. We smothered the three layers of soft, light coconut cake in fresh meringue icing, still warm and gooey like a hot marshmallow. A touch of lemon zest in between the layers balanced the pillowy sweetness.
The finished cake rather resembled a snow-covered hill, we thought...
Thick, gooey meringue icing like this is often easier to spread with your hands - just glob on and sculpt in swirls.
We have made many coconut cakes but this one remains a favorite. The coconut cake recipe includes coconut milk, and it's lightened by three stiff egg whites, folded in gently right before baking. The layers are always delicate, airy and moist. The coconut flavor is light, too - not overpowering. We dusted the final cake and layers with a thick blanket of fresh unsweetened coconut.
Did you bake this weekend?
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so can you post the recipe?? Thanks!
view spossberg's profile
That looks delicious! Its use of coconut milk reminds me of a Filipino cake called bibingka that I grew up with--it used coconut milk and rice flour, and it's incredibly tender.
I baked a lot this weekend: a flourless chocolate torte and lemon meringue pie for a monthly lunch party I host, and a half-batch of American Test Kitchen's classic brownies for a friend. I've long been in search of brownies that suit my taste and liked the ATK writeup for these, and though they sunk in the middle, they were perfect! I think the middle sank because one of my ingredients was off or maybe I baked them a bit too long, but I'm not sure.
view OneWallKitchen's profile
Please, please, could you post this recipe? This was one of our favorites, starting when I made it on the occasion of my daughter's birth 28 years ago. It became the tradition to make the cake during early labor with each of my 4 children. Now, I am expecting a grandchild and can't locate the recipe.
Thanks!
view fouryutes's profile