Let’s be real, is there anything prettier than a homemade coconut cake from scratch set out for a Spring gathering? Those pure white coconut flakes on the frosting remind of a newly born little bunny tail or a spring lamb in the field – fluffy white and pure. To complement the freshness, bring nature to the table by filling a clear glass vase tucked in the center of the bundt shaped cake with yellow Tulips for an unexpected pop of color.

Yes, baking a homemade Coconut Cake from scratch takes just a bit longer but the results, and sense of pride, make the extra time in the kitchen all worth while. Place your fluffy beauty on a raised white china cake plate, but keep the rest of the desert buffet clean with bone china cake plates, Hampton Forge etched polka dot flatware and two simple Wedgwood White miniature french inspired garden urns to mirror the natural feel of the tulips.

This look is perfect for indoors luncheon for girlfriends or an outdoor Mother’s Day gathering on the patio – however be sure to keep your cake chilled until serving time to ensure the frosting doesn’t melt.

HOMEMADE COCONUT CAKE FROM SCRATCH

INGREDIENTS

3/4 pound {3 sticks} unsalted butter, room temperature, plus more for greasing pan
2 ½ cups sugar
5 extra-large eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour, plus more for dusting pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup coconut milk
4 ounces unsweetened shredded organic coconut

METHOD

Preheat the oven to 350 degrees F. Grease 1 round bundt cake pan, dust lightly with flour – tap upside down to remove excess flour.

In a large bowl cream room temperature butter and sugar until mixture becomes light yellow and fluffy. In a separate small bowl crack eggs. Add eggs into butter sugar mixture 1 at a time making sure each egg is full combined before adding the next. Add the vanilla and almond extracts – mix.

In a clean medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda and salt. Add half of the dry mixture and half the milk to the butter egg bowl, mix to combined. Continue adding the remainder of the dry mixture and milk, mix well to combine all ingredients. Using a spatula scrape any remaining batter from the edges and fold in shredded coconut.

Pour the batter into greased and floured pan. Bake at 350 for 45 to 55 minutes, until the top has browned – do not worry if it puffs up and/or cracks – and a cake tester comes out clean. Place pan on a baking rack to cool for 30 minutes, then flip over to remove cake from pan and allow to cool completely before frosting.

See frosting recipe below.

HOMEMADE COCONUT CREAM FROSTING

INGREDIENTS

8 ounces cream cheese, at room temperature
1/2 pound {2 sticks} unsalted butter, at room temperature
3/4 cup sweetened cream de coco
1/2 teaspoon pure vanilla extract
3 cups confectioners’ sugar, sifted
1 cup unsweetened shredded coconut

2 cups sweetened shredded coconut, to be used on outside of frosting

METHOD

In a large mixing bowl combine the cream cheese, butter, cream de coco and vanilla extract until just blended – do not over mix. Add in 1/2 the confectioners’ sugar, mix then add the remaining until smooth.

To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve chilled to room temperature – due to the butter content in this frosting it must be kept cool to hold its consistency.