February 25, 2012 § Leave a Comment
My dad’s reaction to this cake cracked me up! I made this taro coconut cake for my husbands birthday and when I took it out of the cake box my dad said “did you bake it yet??”. Hahah, I guess I should have decorated it a bit more, but I love homey looking cakes. His next comment after taking a bite was “it tastes good, not like how it looks!”. Again, next time more decoration. He was looking for the borders and rosettes, etc like the cakes in the stores, which I personally am not a fan of.
Anyway, this cake got really good reviews and was really moist and not overly sweet. It looks like it takes a lot of time because of the separate parts, but just make the buttercream and filling the day before and set it out to get to room temp before assembling. Easy peasy.
Also, you can definitely make double to triple the buttercream to use it as icing instead of the whip cream, just know it will be a pretty sweet cake. Whip cream makes a light, slightly sweet frosting.
Coconut Cake (adapted from black dog food blog)
- 2 c all purpose flour
- 2 c sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 c buttermilk, shaken
- 1/2 c vegetable oil
- 2 extra-large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- 1 c hot coconut milk (microwave it for 30 secs)
Preheat oven to 350 degrees.
In a bowl, mix dry ingredients.
In another bowl, whisk together all wet ingredients except the coconut milk.
Whisk dry ingredients into the wet.
Stir in coconut milk.
Divide mixture between two 9″ pans lined with parchment paper.
Bake for 25-30 mins or until inserted toothpick comes out clean.
Let cool in pan for 30 mins.
Taro Meringue Buttercream (adapted from lulu at home)
- 3 large egg whites
- 1/2 c granulated sugar
- 2 sticks unsalted butter, softened
- 1 tsp vanilla extract
- 3 tsp taro powder
- pinch of salt
In a mixing bowl over a pot with simmering water, beat eggs and sugar until the sugar is dissolved and the eggs are hot to the touch.
Remove from heat and continue beating with mixer until soft peaks form.
Beat in butter, a few tablespoons at a time, until all incorporated and smooth.
Add the rest of the ingredients and beat until incorporated.
Set aside or refrigerate to use later.
Taro Paste Filling (adapted from Corner Cafe)
- 1 lb taro root
- 1/2 c sugar
- 1/4 tsp salt
Wash, peel, and cut the taro into thin slices.
Boil the taro in a pot/pan filled with just enough water to cover all pieces entirely. If the water dries up before the taro is soft you can just add more water.
If it is soft and there is still water in the pot/pan, pour out the water or cook it to dry out.
Mash taro with a fork until you get the consistency desired. (I did this in the pot with the heat off.)
With heat on medium, add sugar and salt, cook until sugar dissolves.
Set aside until ready to use. (I cooled and refrigerated this the day before making the cake part. Same with the buttercream.)
Whipped Cream Frosting
- 1 c heavy whipping cream
- 1/4 c powdered sugar
- 1 tsp vanilla
- 1 tsp unflavored gelatin
- 2 tsp cold water
Place mixing bowl and beaters in the fridge at least 15 mins before starting.
Beat cream in bowl until foamy.
Add sugar and beat until soft peaks form.
Mix gelatin with the water.
Add gelatin mixture and vanilla, beat until fluffy and whip cream-y.
Run knife along the sides of the cake pan to loosen cake before taking them out.
Cut each cake in half horizontally so you get two full circles out of each cake. (Obvious I know, but just incase someone gets mad at me because they cut their cakes in half and have two half circles. :))
Place one layer on your plate.
Spread half of the buttercream on top.
Top with another cake layer.
Spread taro paste on top of that layer.
Place another cake layer on top of that.
Spread remaining buttercream on top.
Top with the last cake layer.
Frost with whipped cream frosting.