Pirates of the Caribbean: Coconut Cake

Ingredients:

6 inch cake

• 6 oz / 1 1/2 stick – unsalted butter, softened
• 185g / 3/4 cup – granulated sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 150g / 1 cup – cake flour, sifted
• 1 tsp baking powder
• 1/2 tsp salt
• 60g – coconut, shredded
• 2 tbsp – milk

8 inch cake

• 9 oz – unsalted butter, softened
• 270g / 1 1/2 cup – granulated sugar
• 3 eggs, room temperature
• 1 1/2 tsp vanilla extract
• 225g / 1 1/2 cup – cake flour, sifted
• 1 1/2 tsp baking powder
• 1 tsp salt
• 90g coconut, shredded
• 1/4 cup – milk

buttercream

• 4 cups powdered sugar, sifted
• 340g / 12 oz unsalted butter, softened
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 tbsp milk
• green food coloring
• maraschino cherries

Directions:

1. Preheat oven to 350F.  Grease and line the bottom of a 4″ and 6″ baking tin with parchment.
2. In an electric mixer with a paddle attachment, cream the butter and sugar on medium speed for 3 minutes.  Add the eggs one at a time while scraping the bowl in between each addition.  Add the vanilla extract and mix to combine. Add the sifted cake flour, baking powder, and salt in two to three additions. Mix until just combined. Finally, add the coconut and fold it into the batter.
3. Pour the batter into the prepared baking tins and bake for 45 minutes or until golden brown and cooked through.  Let the cakes cool in the tin until cool before taking it out of the tin.
4. For the buttercream, cream the butter, salt, and vanilla extract in an electric mixer until smooth. Add the sifted powdered sugar and mix until it just about comes together. Add the milk and combine. Set aside 3/4 cup of the cream and add 1-2 drops of gel food coloring.  Mix until combined and add it to a pipping bag with a small round tip.

Assembly

If a dome has formed on the cakes during the baking process, level it off with a serrated knife.  Slice the cakes in half to create two layers. Place the top half of the cake on the bottom and spread with the buttercream.  Place the second layer on top and continue this process with other cake round. Frost the larger cake with the buttercream and stack the smaller cake round on top.  Frost and smooth out the buttercream with an small offset spatula. Pipe the green frosting on the cake.  Use the screenshot for reference.