Coconut Cake from the Hartwood Cookbook
This is my favorite coconut cake recipe adapted from a cookbook called Hartwood. Hartwood is a restaurant in Tulum, Mexico. While I didn’t have this cake when I visited the restaurant, I did enjoy other amazing dishes. My mom sent me the cookbook this past year and of course I went straight to the dessert section to see what was there.
The texture of this cake is insane. Light, fluffy and moist all at the same time.
The frosting is a classic cream cheese frosting. The trick to a cream cheese frosting that does not become soupy and holds up to icing a layer cake is to first beat together the butter and powdered sugar until light and fluffy using the whisk attachment, scraping down the bowl as needed and adding the coconut cream. Once that looks light and fluffy add the cold cream cheese cut into 1 inch cubes and continue to whisk for about 1 more minute. You do not want to mix anymore as the cream cheese begins to fall apart.
To recap the keys to success:
Room temperature Butter
Cold cream cheese cut into 1 inch cubes
Whisk attachment for stand mixer
Don’t overbeat once you add the cream cheese
Coconut Cake
adapted from Hartwood Cookbook
1/4 cup unrefined coconut oil
1/2 cup (1 stick/8 tablespoons) butter, room temperature
3 eggs + 2 egg yolks
1 cup cream of coconut* (can make a homemade version, see instructions below)
3/4 cup buttermilk or full fat plain yogurt
2 teaspoons vanilla
2 cups sugar
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups toasted coconut for topping the cake with
Frosting
8 ounces cream cheese, cold
1/2 cup butter, room temperature
5 to 6 cups powdered sugar
2 tablespoons coconut cream or cream of coconut
Instructions:
Preheat oven to 350 degrees F.
Butter and flour 2 8 inch round cake pans.
By hand, or using a stand mixer fitted with paddle attachment, beat together butter, coconut oil, and sugar for 3 to 5 minutes, until light and fluffy. Add eggs one at a time, beating well after each addition.
Combine cream of coconut and buttermilk or yogurt and vanilla.
Add flour, baking soda, and salt to the butter, sugar, egg mixture. Begin to stir in the dry ingredients and as you do so, slowly pour in the cream of coconut/buttermilk mixture. Mix until just combined.
Pour into prepared cake pans and bake for 25 to 30 minutes.
Meanwhile prepare the frosting.
In stand mixer fitted with whisk attachment, add butter and beat for 2 to 3 minutes. Add powdered sugar and 1 to 2 tablespoons of cream of coconut. Beat for another few minutes until light and fluffy. Add cold cream cheese. Beat for 1 more minute. Place in fridge until cake is cool and ready to be frosted.
*For homemade cream of coconut - in a saucepan over low heat combine 1 can of coconut cream or full fat coconut milk with 1/2 cup white sugar. Cook for 5 to 10 minutes, stirring, until sugar has dissolved and mixture thickened. Cool in fridge.
