Print This Recipe

Print
Coconut-Almond Egg-Shaped Cake

Coconut-Almond Egg-Shaped Cake

Although the egg-shaped pans, available as a set at wilton.com, are symbolic of Easter, this cake can also be baked in two 8-inch round cake pans for 25 to 30 minutes.

Martha Stewart Living, April 2009 http://www.marthastewart.com/342177/coconut-almond-egg-shaped-cake
4.30769
Rated
86.1538100(14)14
  • Yield Serves 8 to 10

Ingredients

    • 1 3/4 cups all-purpose flour, plus more for pans
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 1/2 cups packed sweetened shredded coconut
    • 6 ounces (1 1/2 sticks) unsalted butter, softened, plus more for pans
    • 1 1/2 cups sugar
    • 3 large eggs
    • 1/2 teaspoon pure almond extract
    • 3/4 cup unsweetened coconut milk
    • Seven-Minute Frosting (http://www.marthastewart.com/283506/seven-minute-frosting)
    • Piped Spring Flowers (http://www.marthastewart.com/283329/piped-spring-flowers)

Directions

  1. Preheat oven to 350 degrees. Butter and flour 9-inch egg-shaped cake pans, tapping out excess flour. Whisk together flour, baking powder, salt, and 1 cup coconut in a medium bowl.
  2. Cream butter and sugar with a mixer until light and fluffy. Add eggs and almond extract, and beat until incorporated. Beat in flour mixture in 3 additions, alternating with coconut milk, and ending with flour mixture.
  3. Divide batter between prepared pans. Bake until golden brown and a cake tester inserted in the center comes out clean, 40 to 45 minutes. Let cool in pans on wire racks for 30 minutes. Invert cakes onto racks; let cool.
  4. Trim flat sides of cakes with a serrated knife to create an even surface. Dab some frosting in the center of a serving platter or cake stand. Place 1 cake layer, rounded side down, on top of frosting, and spread 1 cup frosting on top. Top with remaining cake layer, flat side down. Spoon 1/4 cup frosting into a piping bag fitted with a small star tip, and reserve. Working quickly, spread remaining frosting over entire cake. Pipe a decorative garland around circumference of cake with reserved frosting. Press piped spring flowers gently into the frosting to decorate if desired. Mound remaining coconut around cake.
  5. Using a wooden skewer as a guide, cut cake into slices about 2 inches thick. Cut each slice in half vertically, and serve.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.