As a 1930s wife, I am
Very Poor (Failure)
And I am reminded again of my many failings. And though I don’t put too much stock in this one – Nick took the husband version of the test and was also slapped with a big fat FAIL – it does remind me that I do suck at a great many things. This does, and the cake I made for Sooin.
The cake was delicious: coconut, sweet, and frosted with goat cheese icing. But it was fugly as all get-out, and by now, I’ve run through all the different ways in which it was not my fault (I lost my round cake pans, my apartment was too hot and the icing didn’t set, there was not enough time, there’s never enough time). Tasty though it was, if we’re judging on appearance, I get another big fat FAIL. I wish I made cakes that look like this:
But I make cakes that look like this:
My cake has personality. And character. That other cake is probably made with Splenda and ground-up babies. And it will probably give you cancer. It’s too pretty – you can’t trust it.
Make my cake. Use your round cake pans, cut each layer in half and stack them together, and ice the thing when the weather is cooler. As I mentioned, I made a frosting with goat cheese, and it was lovely – just make cream cheese icing, but instead of cream cheese, use goat cheese. It’s tart and wonderful and will make a rich, delicious frosting that you’ll want to eat with your fingers. But I was thinking about it today, and I think it would have been even better as a layer cake frosted and filled with whipped cream. It would have been effortless, and beautiful if sprinkled with a smattering of toasted coconut.
Coconut Layer Cake
(Two 8-inch round cake pans. Or one 9×13 slab.)
- 1 cup butter
- 2 cups granulated sugar
- 4 large eggs, separated
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup unsweetened coconut milk
- 1 tsp. vanilla extract
Preheat your oven to 350°F.
In a large bowl, cream together your butter and sugar until the mixture is lighter in colour and fluffy. Drop in your yolks (reserve your whites in a separate bowl), and continue to beat.
Mix together the flour, baking powder, and salt. While still beating the butter/sugar/egg mixture, add the flour in by the cup. After the first cup of flour, add in about half of the coconut milk. And then add another cup of the flour, and then the other half of the coconut milk. Add in the vanilla, and then the final cup of flour. Beat it.
In that other bowl, whip your egg whites until they form stiff peaks. Once these are all ready to go, fold these into the batter.
What’s folding? It’s easier than maybe it sounds. You’ll literally be folding the batter over the egg whites, combining the two substances gently until one is integrated into the other.
Pour into your cake pans, which you will, of course, have lined along the bottom with perfectly fitted parchment paper. Bake for 30 minutes, or until a toothpick comes out of the centre clean. Let rest in pans for five minutes, then turn onto racks to cool. I really think you should frost this with too much whipped cream.
Serve. Enjoy. Personality goes a long way.