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Rating: 3.42 stars
107 Ratings
  • 5 star values: 26
  • 4 star values: 26
  • 3 star values: 29
  • 2 star values: 19
  • 1 star values: 7

Toasted coconut curls give this classic layer cake from "Martha Stewart's Baking Handbook" a truly sophisticated presentation.

The Martha Stewart Show, February 2011, Unknown origin

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Read the full recipe after the video.

Recipe Summary

Yield:
Makes one 9-inch square layer cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter two 9-by-9-by-2-inch cake pans; line bottom with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside.

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  • In a large bowl, whisk together flour, baking powder, and salt. Place shredded coconut in the bowl of a food processor; pulse until finely chopped. Stir chopped coconut into flour mixture until combined; set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until light and fluffy, about 4 minutes, scraping down the side of the bowl as needed. Add whole eggs, egg whites, and vanilla; beat until fluffy and combined. With the mixer on low, add the flour mixture, alternating with the coconut milk, beginning and ending with the flour mixture, mixing well after each addition.

  • Divide batter evenly between prepared pans; smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, about 55 minutes.

  • Transfer pans to a wire rack to cool for 30 minutes. Invert cakes onto rack; peel off parchment paper. Reinvert cakes and let them cool completely, top sides up.

  • Using a serrated knife, trim tops of the cake layers to make level. Place one layer on a cake plate, and spread top with 1 1/2 cups frosting. Top with remaining layer, cut side down. Using an offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls, bending and curling as desired. Cake can be kept refrigerated, covered with a cake dome, for up to 3 days.

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Reviews (5)

107 Ratings
  • 5 star values: 26
  • 4 star values: 26
  • 3 star values: 29
  • 2 star values: 19
  • 1 star values: 7
Rating: 5 stars
11/22/2017
I made these into cupcakes for 70 people as one of the desserts for an engagement party. I can't believe how many compliments I received. They were perfect. You really do have to pay attention to all the steps but the cake is really good. This may not be a beginner's recipe. The texture is perfect and light with a little coconut crunch inside. I found the unsweetened dried coconut for the topping at Sprout's. It's sort of a health food store. The texture of the crisp coconut and the super light cake really made it good! The Seven Minute Frosting makes the whole thing work. The frosting is almost the sweetness. The cupcake itself isn't overly sweet. I've made them twice in the past month!
Rating: 5 stars
05/13/2017
I did not know how to make a cake but with the help of this recipe I made it successfully. It’s taste was marvellous!!!!!!!!!! I would like to recommend this cake to all my friends. http://www.cakengifts.in/cake-delivery-in-noida
Rating: Unrated
05/07/2017
Where do you buy coconut to make the curls
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Rating: Unrated
03/30/2013
I can't imagine this recipe would fit in one 9 in pan.....it is way too much batter.....I tried a similar recipe and it didn't fit in 2 pans....but it sounds good.....
Rating: 4 stars
03/18/2012
Makes great cupcakes, about 42 regular sized. Bake 22 - 25 minutes or until test done. Coconut curls for garnish can be found at some health food stores. I've also used candied coconut purchased in Chinatown. This is a recipe I'll go to again and again.