My Coconut Easter Cake for King Arthur Flour

When King Arthur Flour contacted me to work on their Cake Decorating Promo, I asked them if they were sure they had the blogger.   But as it turned out they were serious, and I got a great little care package complete with their Cake Essentials  DVD   that covers everything from ingredients to decorating techniques.

Not only did I get the DVD, but I also got a set of offset spatulas to add to my kitchen tools.   If you’ve never used an offset spatula on your cakes, you don’t know what your missing. The Cake essentials DVD answered a lot questions I had about baking cakes, and I got to see their master baker Susan Reid in action.  She makes everything look so easy, and unfortunately that’s what caused my over confidence….sigh

You see I’m not really a baker by trade, I bake because I enjoy it, not so much because I’m good at it.   There’s a reason I never became a pastry chef, or for that matter a garde manger Chef……I just don’t have the patience or the dexterity to do that type of intricate work.    My joy comes with the first 6 courses, not the last course.

Now somewhere along the line I did teach myself enough baking to have fun with it, but  I knew better than to try to get too fancy.   But after watching Susan’s DVD, I was inspired and thought I’d make a cake and decorate it.    If nothing else I get a gold star for trying.

Yellow Layer cake with mascarpone butter cream with coconut

I did learn a lot from the Cake Essentials DVD about why my cakes didn’t always come out the way they should and what I needed to do to ensure that they started coming out better.   So armed with that knowledge I began a classic yellow butter cake.   The batter failed….sigh    But the good news was I realized it failed and didn’t keep going on. So I started again, and got it almost right the second time.

I think the problem was with butter, it was not at that sweet spot, where it was soft enough without being too soft.   One thing I will share with you is that all of the refrigerated ingredients need to be at room temperature (and they do mean all of them, not most of them).

My second attempt was much better but still a little short of the mark.   As Susan would put it, the structure of my Batter was not right, and when the structure isn’t right, the cake can’t support it self while rising which causes a myriad of problems, one being a bit too dense.   That is what this cake suffered from slightly.   I didn’t get quite the rise I should have, but it wasn’t a complete failure either.   I will say the flavor was excellent and the cake wasn’t dry, so those points are in my favor…..maybe a silver star.

Easter Cake

I did attempt using the Cake Decorating set that KAF sent me, and I loved the Parchment Circles!  Never again will I trace out the cake pan and cut my own circles, this has to be one of life’s simple pleasures!    I am definitely ordering more of those parchment circles!

While thinking about the crumb coat, I forgot to put enough frosting in the center of the cake but we’re going to pretend I did that on purpose to cut down on the calories…. at least that’s my story and I’m sticking to it!

5.0 from 5 reviews

My Coconut Easter Cake for King Arthur Flour
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
Cake
  • 12 tablespoons (6 ounces) butter -softened
  • 1¾ cups (12¼ ounces) sugar
  • ¾ teaspoon salt
  • 2½ teaspoons baking powder
  • 2 teaspoons vanilla
  • 4 large eggs, 2 yolks – room temperature
  • 2¼ cups (11½ ounces) all-purpose flour
  • 1½ cup ( 12 ounces) milk – room temp
Mascarpone frosting
  • 12 ounces mascarpone – room temp
  • 6 ounces butter – room temp
  • 1 tablespoon vanilla
  • 6 cups 10 x sugar
Topping
  • 4 ounces flake coconut
  • green food coloring
  • your favorite robin egg candy
Instructions
Cake
  1. Preheat oven to 350 degrees F
  2. In a large mixing bowl, cream together the butter, sugar, salt and baking powder until light and fluffy, about 5 minutes
  3. add the eggs in one at a time to the butter mixture, beating well after each addition. (make sure to scrape down the bowl between each step)
  4. Add ⅓ of the flour, then half the milk, and repeat the process until you’ve added the last third of the flour. (scrape down the bowl frequently)
  5. Pour the batter into greased and floured or parchment lined 9 inch baking pans and smooth out batter.
  6. Bake for 25 – 30 minutes or until the cake begins to pull away from the sides of the pan.
  7. Allow to cool on wire racks for 10 minutes, then turn out the cakes and continue cooling on wire racks until completely cooled.
Frosting
  1. mix together mascarpone and butter and whip until light and fluffy (about 5 minutes)
  2. Slowly add the 10 x sugar, one third at a time, mixing well and scraping down the bowl after each addition.
  3. Add vanilla and mix until fully blended
Topping
  1. mix 4 or 5 drops of green food coloring to the coconut (or more if you want it darker) and mix until all the coconut is the same shade of green
Assembly
  1. Put together cake layers with one cup of frosting in between each layer.
  2. Spread a small amount of frosting over the entire cake making a light coating, this is your crumb coat. Refrigerate for 20 minutes then apply frosting to the entire cake with an even coat.
  3. Place frosting into a pastry bag, and using the star tip make little flour shapes by squeezing out the frosting and pulling up. Go around the top of the cake with large flowers, and around the bottom of the cake with smaller flowers
  4. Place green coconut on the top of the cake inside of the circle of flowers.
  5. Place candy robin eggs on top and refrigerate for 30 minutes before serving.

 

Thanks to King Arthur Flour for sending me all of those goodies and for being part of my Food Bloggers Community on Google+.  They’re a great group of people and its been a lot of fun working with them.

Although KAF did send me product and equipment, all of the opinions expressed in this post are my own.  I have used KAF for most of my life and love their products, it’s a name you can depend on.

Comments

  1. Nice! That cake looks so soft and fluffy. I may have to use this for our Easter cupcakes. I have been undecided on a cake recipe. Thanks for sharing!

    • Thank you Vicki, even though I didn’t get the batter exactly right, it still came out really well, with excellent flavor and a good crumb. It should make outstanding cupcakes! You probably won’t need that much frosting though.

  2. how fun and i think it looks beautiful! happy easter, anne

  3. Chef!! This looks phenomenal!!! So good! I just love Easter, it is always the start of new things!

  4. This is such a gorgeous, festive cake Dennis! You did a beautiful job!

  5. Mascarpone icing? I gotta try that. Supreme decadence.

  6. Oh my gosh, what a divine Easter cake. I wish you lived closer ~ I’d buy this for you right now! Thanks for sharing such a festive and beautiful cake. Have a great Easter weekend, Chef Dennis!

  7. Thank you Betty Ann! Happy Easter to you and your family!

  8. You may not think it perfect but I sure do! And very easy on the eyes!

  9. Beautifully done, I love the mascarpone frosting!

  10. What a beautiful cake for Easter, Chef Dennis! I am not at all surprised that King Arthur contacted you, because you are one of the most down to earth, appealing, and entertaining professional chefs in the blogosphere. Hope you have a lovely Easter weekend!

  11. Nothing says Easter better than coconut cake! This one looks so yummy! it would be a huge hit at Easter dinner with the pretty decorations on top!

    • Thank you Laura, not being a professional baker, I’ve always hid imperfections with decorations, the coconut did a great job of hiding my not real even top!

  12. Chef Dennis: I think you’re too hard on yourself. I would love to have a taste. It is beautifully decorated and would look stunning on any Easter table. Have a lovely holiday. P.S. The Au Gratin Potatoes seem to have turned out fine. Thanks again for the advise.

  13. Delicious coconut cake, I love anything with coconut, I am debating whether to make cookie or cake, Looks like I will go for this cake, Very beautiful cake Chef. By the way love that parchment circles.

  14. HELLO!
    I found you via King Arthur Flour and raced as soon as I spotted mascarpone..I love. What delicious flavor combo and I love how festive your cake is for Easter.

  15. I am a HUGE fan of KAF. My pantry is loaded with the baking tools and ingredients. LOVE their parchment circles, and I don’t know what I’d do without my offset spatulas. I think you made a very nice cake, thank you very much. I just received the same DVD and am looking forward to watching it. By the way, baking because you enjoy it is what counts. I’ve seen your pumpkin crunch cake. It’s beautiful!

  16. Looks like just the right amount of icing in the center! I prefer cakes to be subtly frosted so yours fits my bill. Well done with your cake decorating – it’s no easy feat but yours looks lovely and very seasonal. How thoughtful of KAF to include some handy tips!

  17. They have pre-cut parchment paper?! Where have I been???

    Gorgeous cake, friend. And I bet that DVD was very educational. Cakes seem so easy when we find some recipes on the web, but when something vital is altered it can be such a disaster. (sigh)

    I love sweets. I could limit the first courses for dessert!

  18. You have outdone yourself!

  19. I think you did great— it’s not easy making cake, and that’s coming from a pastry chef! butter and eggs need to be at room temp for sure, but I also find that if the butter is still slightly cold and you begin creaming it, and you do too much by accident (which happens!) then it’s not such a tragedy. And man how awesome is it that you got all these awesome KAF goodies? Jealous! Btw, it’s been a while since I’ve been immersed into the food blogosphere, and I’m so glad yours was the first blog I wanted to get reacquainted with. Thanks for being great!

  20. Thank you Dennis. Your recipe shows that decoration of a cake is, at least, as important as taste of it.

Trackbacks

  1. [...] finally, Classic Yellow Cake with Mascarpone Frosting and Coconut from Chef Dennis. I love his honesty about his challenges – and as a fellow terrible-cake baker, [...]

  2. […] My Coconut Easter Cake For King Author Flour by Ask Chef Dennis […]

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