To make a Snow White Coconut Layer Cake I doused my super-popular Velvety Soft White Cake with plenty of coconut rum syrup. The cake is filled and iced with a special coconut-rum frosting. This cake is as delicious as it is pretty.
I posted a recipe for Dreamy Coconut Cake the very first year I was blogging. I still love the pairing of coconut cream cheese frosting and tangy passion fruit curd. It’s a delicious flavor combination that I also used to make Coconut Macaroon Easter Eggs.
I was considering updating the fairly awful photos in the Dreamy Coconut Cake post, but, ya know, I just felt like creating a new Coconut Cake. This time I decided to use my Velvety Soft White Cake as the base instead of Vanilla Butter Cake.
I love my vanilla cake, but the white cake recipe has become the most popular page on Baking Sense. Clearly folks really love a good white cake recipe.
Instead of pairing the cake with cream cheese frosting, I made a version of Ermine Frosting. Ermine frosting is an old fashioned recipe that I’ve recently rediscovered.
The frosting starts by making a pudding base. Then you add that base to whipped butter. I adore Italian Meringue Buttercream, but I know there are folks who find it too buttery. Ermine frosting is not as buttery as Italian Meringue Buttercream, and not as sweet as American Buttercream.
For plenty of coconutty flavor, I switched out the whole milk in the frosting for coconut milk. I also added coconut milk to the syrup. I don’t put shredded coconut into the cake batter or between the layers of cake because I don’t like the texture inside the cake. If you want more shredded coconut you can sprinkle some on each layer as you build the cake.
Of course a little (optional) rum make everything taste better. (Remember, alcohol enhances other flavors!)
I found a bottle of Coconut Rum in the back of the liquor cabinet. I bought it years ago for a specific recipe and appreciated the opportunity to use it up, since no one in the house is going to drink it. Frankly, I like the flavor of dark rum better. You can use whichever rum you prefer, or none at all.
With the white cake, layers of white frosting and a coating of white coconut flakes, a slice of this cake is very striking.
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