Elements:
for the cake:
1/3 cup sugar
1/4 cup butter, at room temperature
1 egg
1/2 teaspoon vanilla
1/3 cup coconut milk
1/2 tsp baking powder
1 cup flour
pinch of salt
for the icing:
4 oz brick cream cheese, at room temperature
3/4 cup confectioners sugar
1-2 teaspoons darkish rum or vanilla extract
1 cup sweetened, flaked coconut
Instructions:
for the cake:
Preheat oven to 350 levels. Beat butter and sugar till gentle and fluffy. Beat in egg and vanilla.
In a separate small bowl, combine dry substances. Add the dry substances and coconut milk alternately, starting and ending with the coconut milk. Pour evenly into two buttered and floured four-inch pans. Bake for 15-20 minutes till golden brown and a toothpick comes out clear.
Let cool 5 minutes within the pan. Take away from pan and let cool fully on a rack. If the tops are very domed, slice the highest off one to make it flat and use it to make the underside layer of the cake.
for the icing:
In a big bowl, beat collectively the vanilla/rum, cream cheese, and confectioners sugar till easy. Add extra confectioners sugar in 2 tablespoon increments if you’d like or want a stiffer or sweeter frosting. Take out 1/3 of the frosting and blend with 1/3 of the coconut flakes. Unfold high of 1 cake and place the second cake on high. Unfold the remaining frosting over the cake and coat with coconut.
My ideas:
We had been going to purchase Matt’s birthday cake at a bakery this 12 months so we might give attention to selecting crabs and never baking however we realized that since his birthday is Memorial Day this 12 months and the day earlier than is a Sunday, each bakeries we thought of ordering from can be closed. Since it’s simply the 2 of us, I ordered this set of tiny cake pans and made a teeny-tiny layer cake. It was slightly tough to determine the proportions (and also you would possibly discover you could have a little bit of icing leftover however higher an excessive amount of than too little proper?) however mainly it’s a common cake scaled down by almost 3/4.
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