Coconut Cake/ Cup Cake with Cream Cheese Frosting

Recipe No: 162

Ingredients                                   Makes 18-20 Cup Cakes or two 8 inch Cakes

• Butter…………………………….....1/2 Cup
• Oil………………………………….....1/4 (very rare, but makes makes the Cake really moist)
• Sugar……………………………......1 Cup
• Egg……………………………….......3 Large
• Vanilla Extract/ Essence….......1 Teaspoon
• All Purpose Flour/ Maida….....1 ½ Cups
• Baking Powder……………….......1/2 Teaspoon
• Baking Soda…………………........1/2 Teaspoon
• Salt…………………………………….1/4 Teaspoon
• Milk…………………………………...1/2 Cup
• Shredded Sweetened Coconut…3/4 Cup

• 3 tablespoon of Sweetened Shredded Coconut for decoration
• Cream Cheese frosting (recipe follows)

Method of Preparation

1. In a dry pan toast 3 tablespoons of Sweetened shredded Coconut until it is crispy and light brown in color. (This is for decoration.) Keep it aside till ready to be used.
2. Preheat the oven to 350˚F/ 180˚C.
3. Grease two 8 inch pans or two Muffin pans (possibly make 18) with Butter and dust a bit of flour (this will prevent cake from sticking onto the pans) or simply use a cooking spray.
4. Sift together Flour, Baking Powder, Baking Soda and Salt and keep it aside till ready to be used.
5. Beat together Butter, Oil, Vanilla Essence and Sugar till light and fluffy.
6. Add Eggs one at a time beating well to combine after each addition.
7. Add Flour mixture and milk little by little alternating with each other starting and ending with Flour.
8. Fold in ¾ Cup of Shredded Sweetened Coconut and mix to combine.
9. Divide it between two 8 inch pans or pour equal amounts in 18 cups (for Cup Cakes)
10. Bake in the middle of the oven for 12-14 minutes for Cup Cakes and 20-25 minutes for Cakes or till the inserted tooth picks comes out clean.
11. Let it cool on a baking rack.

Notes:

• For a good cake the Butter and Egg should be at room temperature.
• Beat the Cake mix really well before adding the Flour. Once the Flour is added, (stop all the mixers at this stage if you are using one) fold with a wooden spatula till it is combined. If beaten too much, the Flour will start developing Gluten which will make the Cake dry and hard.
• Oil is very rare to use in a Coconut Cake but, believe me, its addition makes the Cake very moist.
• Sweetened Shredded Coconut is available in all grocery stores (where the Baking stuffs are kept).
• Don’t open the oven often while the Cake is baking. Sudden lowering of the temperature may cause the Cake to fall in the middle. So if you want to see how it is doing, switch on the light and look through the glass panel (if it is possible). If not, check the Cake only towards the end.
• Over baking will make the Cake dry. So stop baking once it is done.

Cream Cheese frosting

Ingredients

• Cream Cheese………………….One 8 oz packet (at room temperature)
• Butter……………………………..1 Stick/ 8 Tablespoons (at room temperature)
• Vanilla Extract………………….1 Teaspoon
• Powdered Sugar………..………2 cups (sifted)

Method of Preparation

• Beat together Cream Cheese, Butter and Vanilla Extract till light and fluffy.
• Add the powdered sugar slowly. When the sugar is almost combined, beat everything on a medium speed until fluffy.

To frost and serve the Cup Cakes/ Cakes

• When the Cup Cakes are cooled, spread  frosting on top and sprinkle some toasted Sweetened shredded Coconut on top.
• For Cakes, cut off the dome (the most risen parts in the middle, if any) and spread frosting in the middle and all around the cake as you wish. Decorate with toasted Coconut.

 Notes:  

• Always use room temperature Butter and Cream Cheese.
• The toasted Coconut will add a good crunch (if fresh) when you eat which I felt very satisfying!
• This frosting will be on the softer side if made in a warm temperature. In that case put it in the refrigerator for 5 minutes rather than adding more Sugar to make it stiff (This  increases the sweetness of the frosting that will reduce the flavor of Cream Cheese).

Make it enjoy the deliciousness and 

serve it to your family with love…