“He, Mr. Poe, and the Baudelaire orphans were sitting around a bright green table, each with a slice of Uncle Monty’s cake. Both the kitchen and the cake were still warm from baking. The cake was a magnificent thing, rich and creamy with the perfect amount of coconut.”
— A Series of Unfortunate Events: The Reptile Room
115gr salted butter softened
108gr vegetable oil
2 teaspoons coconut extract
6 large egg whites, room temperature
340ml coconut milk
60ml sour cream
360gr cake flour
4 teaspoons of baking powder
½ teaspoon salt
75gr softened butter
500gr sifted powdered sugar
60ml milk, plus extra
1 tsp coconut extract
1/2 tsp vanilla extract
75gr shredded coconut
How to bake
1. Grease three 9-inch pans. Line the bottom with parchment paper.
2. Preheat an oven to 350 degrees F.
3. In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until it is smooth.
4. Beat in the coconut extract and egg whites for 2 minutes until the mixture is fluffy.
5. Beat in the coconut milk and sour cream until it is just combined.
6. Mix in the cake flour, baking powder, and salt until it is all just combined.
7. Divide the batter among the three prepared pans.
8. Bake for 25 to 30 minutes.
9. Let sit in the pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
1. Beat the butter in a standing mixer on medium speed for 1 minute or until it is fluffy.
2. Turn the beater up to high and gradually add in half your powdered sugar.
3. Beat in the milk and extracts.
4. Gradually beat in the remainder of your sugar, scraping the sides of the bowl if necessary.
5. Stop the beater and stir in 3/4 cup of your shredded coconut with a spatula.
6. Beat in a little extra milk until the frosting spreads easily.
7. Place your cake layers on top of each other with frosting in between the layers.
8. Use the remainder of your frosting to give the whole cake a nice, even coating on the outside and sprinkle your remaining coconut shavings on top.