The wonderful hub had been wanting a coconut cake and, as my friend Pen-Pen’s mother’s friend says, “It’s just not Christmas without a coconut cake,” so I couldn’t possibly refuse. Due to some slack inventorying on my part, however, I was out of cake flour, and it had snowed (we’re in NC), so I wasn’t likely to be getting any.
So I did an exeriment and made it with the unbleached all purpose called for in the carrot cake. I thought maybe it would work better if I used the creaming method (I thought maybe that’s why all purpose didn’t work as well with Rose’s was the mixing method). I think it worked rather well, on the whole, but the cakes have decent sized dips. I’ve gotten dips with cake flour upon occasion, so I’m thinking perhaps, if I must do it again (1) let the cakes sit about 40 minutes before baking or (2) use 1/8 t. less baking powder per layer. Also made some unfrosted little loaves for ‘just cake.’ You can see the unbleached AP crumb.
The hub says the unbleached AP texture is like ‘an old fashioned cake,’ which is just what he wanted in the coconut cake, but that for cakes, generally, he prefers the cake flour texture and Rose’s mixing method. ‘That woman [Rose, not me, certainly] knows what she’s doing,’ is, I believe, the accurate quote.
This was a ‘home cake’ and a specific sort of frosting was wanted, so I mixed 2-1/2 sticks of butter, 1 can of coconut milk boiled down to 1/2 (boiled with 1/2 c. sugar and vanilla beans), 1c. milk thickened with flour (to lighten everything) and about 3c. unsweetened coconut, and about 1/4 c. raw honey (becuase it’s solid at room temp). It’s very wonderful and not too sweet.
I also didn’t use the coconut extract in either the cake or frosting—didn’t have it, couldn’t find it, and I have a ‘thing’ about extracts, so it is very coconutty without being overwhelmingly coconutty.
Pen-Pen at work said the frsoted was ‘The Bomb,’ and it is very wonderful!