ROSE’S heavenly CAKES: Southern Coconut Cake (page 23) is perfect. but in an effort to invent new takes, i am borrowing my favorite yellow cake recipe and converting it into a coconut cake.
my favorite yellow cake recipe is the Butter Cream Cake from this book. replace the cream with coconut milk and the yolks with whites.
here it is, with ganache and sweetened coconut baker’s flakes:
note: the dense bottoms is due to a mistake i’ve been doing. the butter was too cold when mixing. it is recommended butter be 65-75 oF, but i’ve been using 60-63 oF, thinking my weather is very warm and the lower range would warm up in no time. when the butter is too cold, it won’t mix well, thus the dense bottoms.
in warm weather, regardless, do not use butter lower than 65 0F. the recommendation is:
for colder weather, butter at 75 oF is ideal
and for warm weather, butter 70 oF is ideal