Valentine’s Day Cake

Tim and I really don’t do anything for most holidays, especially Hallmark holidays.  But, I did want to bake up a treat for us since we were out of homemade baked goods.  I decided on a coconut cake that I have had my eye on for quite some time.  It did not disappoint!  It tasted like sweet coconut-y clouds!  Amazing! 

Just a warning, this makes a very tall cake.  Too tall to fit under my cake dome so I just used plastic wrap held up by toothpicks.  We had some issues with it drying out in the fridge after it was cut into since it wasn’t air tight.  But not too bad.  I would recommend this for a party where it would all be consumed right away. 🙂







Coconut Cake (adapted from Paula Deen and Swans Down cake flour)

1-2-3-4 Cake Ingredients

1 cup butter, softened

2 cups sugar

3 cups cake flour, sifted

3 tsp baking powder

1/2 tsp salt

4 eggs

1 cup canned coconut milk

1 tsp coconut extract

1/2 tsp vanilla extract



Grease and flour three 9″ round cake pans. Preheat oven to 350 degrees.

Cream butter with mixer until fluffy.  Add sugar gradually and continue to cream until light and fluffy (about 6 minutes).  Add eggs one at a time, beating well after each addition.

In another bowl, sift (or whisk) flour, baking powder, and salt.  Add flour mixture alternately with the milk to the butter mixture.  Add extracts last and beat to combine.  Batter should be smooth and fairly thick. 

Pour evenly into prepared pans.  Bake for 25-30 minutes or until toothpick comes out clean.  Cool in pans for 10 minutes.  Remove to wire racks to cool completely before decorating.

Filling (optional)

3/4 cup sugar

1 cup sour cream (I used the remaining canned coconut milk and enough sour cream to equal 1 cup)

4 tablespoons milk (I omitted)

1/2 cup flaked sweetened coconut

Combine all together and set aside.  Filling will be very thin.  I added about 1/2 cup of powdered sugar to try to thicken it.  Overall, it is very sweet and I wasn’t too impressed with the filling.  I probably won’t use it again.

Coconut Buttercream (my own recipe)

2 pounds of powdered sugar

1/2 cup white Crisco shortening

2 sticks of butter, soft

2 tablespoons meringue powder

pinch salt

3 tablespoons water (or milk)

1 teaspoon coconut extract

Cream butter and shortening in mixer with salt, extract and water.  Slowly add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.  Scrape sides of bowl a few times.  Blend an additional minute or until creamy.

This yielded enough for the cake and about 12 cupcakes.

See the following pictures for assembly instructions.








Place one cooled cake on serving stand, plate, or cardboard round.  Pipe a thick outline of buttercream around perimeter to create a dam.






Spread filling inside the dam.





Repeat with the middle layer.





Place the final layer on top.





Frost entire cake with buttercream and press coconut flakes on the sides or as desired.





Using a large heart shaped cookie cutter for an outline, fill with red tinted coconut.





Finished Cake! Pardon the shadow and somewhat sloppy decorating.  It was 10 at night!

This makes delicious cupcakes as well.  My coworkers loved them!



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