It started with a coconut birthday cake ~ just a sweet little present for a best friend on her mid-week birthday (on a cute cake plate, too). The perfect size for a small party (or for hoarding away for yourself with out too much gluttonous guilt), this 6" cake is about as tall as it is wide done in three layers. I adapted the recipe from Rose's Heavenly Cakes, Southern Manhattan Coconut Cake, a delicate white cake made with cake flour, egg whites, and thick coconut milk.
The frosting is a fluffy, coconut buttercream with just a hint of cream cheese. The cream cheese keeps it from being two sweet, which when paired with the natural coconut flavor keeps it from putting the sweet glands on lockdown like some coconut candies sometimes do. The layers were first brushed with a coconut simple syrup then a generous layer of buttercream with extra flake coconut added. Keeping the focus on the cake itself, it is finished with subtle upward strokes that mimic the infill of flaked, sweetened coconut on the crown. An petite triple ruffle borders the bottom.
Because 6" cakes don't just happen, and the smell of that delectable batter begged for immediate consumption, a dozen cupcakes came out of the mixing bowl. They received the same treatment as the cake with a brush of coconut simple syrup before being topped with a generous dollop of coconut buttercream and a dip in flaked sweet coconut. They are the kind of delicious that makes me want to break up short sentences with periods: they. are. that. good. If ever there were a time for scratch and sniff computer screens, this would be one. But for now, a picture will have to do.
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