A Beautiful Spring Cake: Speckled Malted Coconut Layered with Fluffy Frosting
This cake holds a special place in my heart, as it reminds me of the vibrant spring afternoons spent in my grandmother’s kitchen. Every year, as the flowers began to bloom, she would whip up this delightful layered cake, filling the air with the sweet scent of coconut and the laughter of family. It was more than just a dessert; it was a celebration of life, love, and the beauty of the season.
What Makes It Special
This cake is not just a feast for the eyes; it’s a symphony of flavors and textures that come together beautifully. Here’s why it stands out:
- Unique Flavor Profile: The malted coconut adds a rich, nutty flavor that elevates the traditional coconut cake.
- Fluffy Frosting: The light and airy frosting perfectly balances the dense layers of cake, creating a delightful mouthfeel.
- Visual Appeal: The speckled appearance of the cake, adorned with toasted coconut, makes it a stunning centerpiece for any spring gathering.
Gather Your Ingredients
Prep Time: 30 minutes | Cook Time: 25 minutes | Servings: 10
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1/2 cup malted milk powder
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For the frosting: 1 cup heavy cream, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
Step-by-Step Instructions
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Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
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In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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In another bowl, whisk together the flour, malted milk powder, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
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Fold in the shredded coconut gently.
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Divide the batter evenly among the prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
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Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
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For the frosting, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
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Once the cakes are cool, layer them with frosting in between and on top. Sprinkle toasted coconut on the sides for decoration.
My Pro Tips
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For an extra layer of flavor, consider adding a splash of coconut extract to the batter.
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To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring frequently until golden.
What to Serve With It
- Fresh fruit salad
- Iced tea or lemonade
- Vanilla ice cream
FAQs
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the layers a day in advance and store them in the refrigerator. Just frost them on the day you plan to serve.
The Heart of the Dish
This cake is more than just a dessert; it’s a reminder of the joy that comes from sharing food with loved ones. Each slice carries with it a piece of my grandmother’s legacy, and I hope it brings as much happiness to your table as it has to mine.
Your Turn
I invite you to try this beautiful spring cake in your own kitchen. Feel free to tweak the recipe to make it your own, and don’t forget to share your experiences and any creative variations you come up with!
A Beautiful Spring Cake: Speckled Malted Coconut Layered with Fluffy Frosting
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup malted milk powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups shredded coconut
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Toasted coconut for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, malted milk powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Fold in the shredded coconut gently.
- Divide the batter evenly among the prepared pans and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Once the cakes are cool, layer them with frosting in between and on top. Sprinkle toasted coconut on the sides for decoration.
Nutrition Information
