Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon coconut extract
- 1/2 cup toasted coconut flakes
Special equipment needed:
- 3 (8-inch) round cake pans
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour the cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk. Stir in the shredded coconut.
5. Divide the batter evenly among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
7. In a large bowl, beat the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
8. To assemble the cake, place one cake layer on a cake plate. Spread a layer of whipped cream on top. Repeat with the remaining cake layers and whipped cream, ending with a layer of whipped cream on top.
9. Sprinkle the toasted coconut flakes on top of the cake.
10. Chill the cake for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Chilling time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 485
Fat: 32g
Saturated Fat: 22g
Cholesterol: 123mg
Sodium: 266mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 26g
Protein: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have coconut milk, you can use whole milk instead.
- Instead of sweetened shredded coconut, you can use unsweetened shredded coconut and add more sugar to the cake batter.
- You can use whipped topping instead of making your own whipped cream.
Variations:
- Add a layer of sliced bananas or pineapple between the cake layers for a tropical twist.
- Use chocolate cake instead of vanilla cake for a chocolate-coconut combination.
- Add a layer of lemon curd between the cake layers for a tangy contrast to the sweet coconut cream.
Tips and tricks:
- Make sure the cake layers are completely cooled before assembling the cake to prevent the whipped cream from melting.
- To toast the coconut flakes, spread them out on a baking sheet and bake at 350°F for 5-7 minutes or until golden brown.
- If the whipped cream is too soft, chill it in the refrigerator for 10-15 minutes before using it to assemble the cake.
Storage instructions:
Store the cake in the refrigerator for up to 3 days.
Reheating instructions:
The cake is best served chilled, but you can bring it to room temperature before serving if desired.
Presentation ideas:
Serve the cake on a cake stand or platter. You can also decorate the top of the cake with additional toasted coconut flakes or fresh fruit.
Garnishes:
Toasted coconut flakes, fresh fruit, or edible flowers.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake layers are too thin, you may have overmixed the batter or not used enough batter in each pan.
- If the whipped cream is too runny, you may have overwhipped it or not chilled the bowl and beaters before whipping.
Food safety advice:
Make sure to use pasteurized eggs and store the cake in the refrigerator to prevent bacterial growth.
Food history:
Stack cakes are a traditional Southern dessert that originated in the Appalachian Mountains. They were typically made with layers of apple butter or dried fruit and were often served at weddings and other special occasions.
Flavor profiles:
This coconut cream stack cake is sweet, creamy, and coconutty with a hint of vanilla.
Serving suggestions:
Serve the cake chilled for the best texture and flavor.
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