Thanks to Karen of Karen's Cookies Cake & More for this week's SMS pick - Fluffy Coconut Cake with Passion Fruit Filling!
At first glance this recipe is quite intimidating. Three components and massive amounts of butter and eggs make this recipe appear more complicated than it actually is. The separate components lend themselves nicely to spreading out the tasks but I was able to make everything over a few hours. I decided to halve the recipe and make cupcakes rather than a layer cake.
I'm not sure why Melissa calls this Fluffy Coconut Cake when there isn't any coconut in the cake. This is a basic white cake which I normally find pretty boring but the texture of the crumb gives it oomph - light yet still dense. The coconut comes from the cream cheese frosting. The addition of cream of coconut in the frosting is genius! My husband doesn't like coconut because of the texture so this little trick is perfect to get the coconut flavor I love so much without him complaining. I didn't use all of the butter called for in the frosting because I'm not a fan of buttercream and this allowed the cream cheese to stand out. The passion fruit curd is amazing! I could easily lap it straight out of the bowl. I had a little trouble finding passion fruit juice and picked up a can of mango nectar to use instead. At the last minute it occurred to me that the supermercado near my house might have passion fruit juice so I hopped over there to find the juice and cream of coconut for quite a bit less than my regular grocery. The passion fruit flavor is milder than I was expecting (this is a good thing) but still added a slightly tangy, exotic flavor. I scooped out a plug of cake and plopped in a spoonful of the intensely yellow goodness for a sweet surprise in the center of each cupcake. A modest icing with the coconut frosting and my cupcakes were finished!
Thanks to Karen for hosting this week. You can find the recipe on her blog. You can also check out how the other bakers did this week, here!
At first glance this recipe is quite intimidating. Three components and massive amounts of butter and eggs make this recipe appear more complicated than it actually is. The separate components lend themselves nicely to spreading out the tasks but I was able to make everything over a few hours. I decided to halve the recipe and make cupcakes rather than a layer cake.
I'm not sure why Melissa calls this Fluffy Coconut Cake when there isn't any coconut in the cake. This is a basic white cake which I normally find pretty boring but the texture of the crumb gives it oomph - light yet still dense. The coconut comes from the cream cheese frosting. The addition of cream of coconut in the frosting is genius! My husband doesn't like coconut because of the texture so this little trick is perfect to get the coconut flavor I love so much without him complaining. I didn't use all of the butter called for in the frosting because I'm not a fan of buttercream and this allowed the cream cheese to stand out. The passion fruit curd is amazing! I could easily lap it straight out of the bowl. I had a little trouble finding passion fruit juice and picked up a can of mango nectar to use instead. At the last minute it occurred to me that the supermercado near my house might have passion fruit juice so I hopped over there to find the juice and cream of coconut for quite a bit less than my regular grocery. The passion fruit flavor is milder than I was expecting (this is a good thing) but still added a slightly tangy, exotic flavor. I scooped out a plug of cake and plopped in a spoonful of the intensely yellow goodness for a sweet surprise in the center of each cupcake. A modest icing with the coconut frosting and my cupcakes were finished!
Thanks to Karen for hosting this week. You can find the recipe on her blog. You can also check out how the other bakers did this week, here!
Thanks for baking along with me! I've been such a slacker/blogger.
ReplyDeleteYour cupcakes look great! You are right on the recipe sounding complicated. It was a tad intimidating for me when I read it and honestly that is one of the reasons I didn't join you guys this week.
ReplyDeleteBeautiful! Reading everyone's comments, I wish I'd baked this cake. I passed because of the coconut but now I realize there's no coconut in the recipe! :)
ReplyDeleteI have those liners too and love them - they look great with these cupcakes! I'm jealous you found the passion fruit juice, I'm curious about the flavor. Hopefully before I make it again I'll track some down :) I really enjoyed the cake part of the recipe so there will definitely be a next time!
ReplyDeleteYours look delicious! I loved this.
ReplyDeletegood call on the passion fruit juice - i checked my asian grocery store but did not think to check the supermercado. love those cupcake liners!!! :)
ReplyDeleteThe cupcakes look especially adorable in those pretty liners! I didn't make the filling and reading your review I definitely want to try it. Hopefully I'll be able to find passion fruit juice.
ReplyDeleteO....yum. Those look and sound divine.
ReplyDeleteLove your blog soooo much!! Please follow or visit my blog:)
ReplyDeletewww.abitofeverything-nicoline.blogspot.com
we DID use the same liners! I used orange ones to compliment the apricot in the cupcakes. You know what they say about great minds ... ;)
ReplyDelete