Tuesday, September 10, 2013

Happy Birthday to Me! {Coconut Cake}

Today is my birthday.  My favorite day of the year. Minus maybe Thanksgiving. I really do love Thanksgiving.  But I digress. 

Every year for my birthday I ask for four things from Mr. J.
  1. I want a cake
  2. I want a birthday card with something written in it from him.
  3. I don't want to make dinner.
  4. I don't want to do any dishes, laundry, chores, etc. 

Easy enough right. Well this year, we are busy with the house, packing, and work.  My birthday is probably not going to be the most relaxing of days. So instead of Mr. J going out and buying me a cake...he always gets a really good one from bakery right next door. I thought I would make one myself. After all I do love to bake. What could be a better present to myself? And yes, I buy myself lots of presents in September. Hello Sephora!

As soon as I had the idea to make myself a cake I knew I wanted coconut.  After spending hours (yes, hours) on Pinterest I had a list of about twenty coconut cakes to pick from. Piecing a bit from most of the recipes I came up with this....

Happy Birthday to me!
Coconut Cake

by Emily Morris
Prep Time: 15 minutes
Cook Time: 60 minutes
Ingredients (serves 12)
For the Cake
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter (at room temperature)
  • 2 cups sugar
  • 5 eggs (at room temperature)
  • 1 cup coconut milk
  • 1 tsp coconut extract
  • 3½ oz sweetened, shredded coconut
For the Glaze
  • 2 tbsp unsweetened coconut milk
  • 1/2 tsp coconut extract
  • 1/2 – 1 cup confectioners sugar
Preheat oven to 325°F. Grease and lightly flour a 9X13 inch cake pan. 

In a large bowl, whisk together flour, baking powder and salt.

In a separate bowl, use an electric mixer to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well.

Stir in the milk, coconut extract and shredded coconut. Finally, add the flour, baking powder and salt mixture, and stir to combine.

Pour batter into prepared pan and bake until golden brown, about 1 hour.

Meanwhile, prepare the glaze. Whisk together the coconut milk, coconut extract and confectioner’s sugar until smooth, adding more sugar as needed to thicken.

Cool cake in pan for 5-10 minutes before removing. Drizzle with glaze while cake is still warm.
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  1. This is fantastic! I am SO in love with coconut. I always make my own cake, because then I can post it, lol. This year I'm making cupcakes and my husband and daughter are going to decorate them. Happy Birthday!

  2. HAPPY BIRTHDAYYYY!!! I know things are crazy with the move but I know you'll be so happy once you're settled.

    This cake looks FAB by the way, I love the coconut!

  3. What a wonderful cake!! Coconut is always a great choice :)

    Happy Birthday!! And I hope after the move you will be able to celebrate with a relaxing day. For now...shop away!!

  4. Coconut is always a great choice for a cake! Happy Birthday!!

  5. Happy Birthday Emily! What a great cake to celebrate with! I adore coconut. Thank you so much for sharing yet another delicious post. I'm hungry now! I hope you are having a great Tuesday!

  6. Hope you had a wonderful birthday!! The coconut cake looks like a party for your mouth. :)


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