Got a wonderful call a few weeks ago! A delightful couple, Alysha and John, were getting married. It wasn’t a surprise – 12 months in the making. It was scheduled at a lovely venue in Kleinburg, but circumstances changed – corona and all, so the wedding would need to be postponed. But you can’t keep love apart. A May wedding was planned a May wedding would happen. With a few days notice, a lovely backyard wedding was planned and a union was formed. The backyard looked spectacular – her mum’s middle name is Martha, with white tablecloths, glasses, flowers – so many flowers, candles and glasses. All social distancing requirements were met – the grandma’s were in the house looking through a window, the parents of the bride and groom 6’ apart, guests here and across the world, waited for the pictures to start coming in so we could confirm that she looked radiant and he, handsome.

When their parents told us of the new plans, I knew I had to make a cake for this beautiful couple for the weekend. It wasn’t intended to be their wedding cake, just a “so happy for you cake”. It takes more than a few days for me to plan a decorated cake, and not the easiest thing to do – for me anyway. And the idea of a wedding cake – nope, not now not ever, would I attempt. So I baked a Coconut Cake for them. It is filled with coconut flavor from the coconut oil, coconut milk, coconut extract and coconut sugar as base ingredients, and just to make sure there no mistake about it being a coconut cake – large flake sweetened coconut for decoration.

The coconut sugar was a medium brown color, and this gave the cake a delightful toffee taste. It also colored the interior of the cake to look something like carrot cake. If you don’t have coconut sugar, just use white sugar – cup for cup, you won’t get that toffee taste or carrot cake color, but it will be delicious!! I like the Aroy D brand of coconut milk (not a paid advert, I use it for any application where I want that hit of coconut) and used it in the cake and the frosting. It is one of the few brands that only contains coconut and water – no scientific gobbledygook (oh my gosh, spellcheck just corrected gobbledygook for me – woh!). If you don’t have coconut extract just use the vanilla – or live on the edge and try almond or orange extract. These coconut flavored products obviously ramp up the coconut taste. The cake also called for buttermilk which although I love using in cakes, I wanted additional flavor and decided to use equal amounts of vanilla yogurt and sour cream (full fat of course, you really had to ask?!).

Baking time for this cake works – check at 25 minutes. The top browns a bit, but no worries as the cake gets covered with an amazing cream cheese frosting. By the way, I have tried and used many cream cheese frosting recipes – this is by far my favorite recipe. (If you have ever made cream cheese frosting, you know it can be difficult). For assembling, I split each cake into two layers and painted all 4 layers with Grand Marnier flavored simple syrup (guide to making this is in the instructions below) before frosting and assembling. For the layers, I combined cream cheese with some Seville orange marmalade and spread it between the layers. It didn’t need the marmalade and cream cheese frosting, but oranges are a symbol of good wishes so I had to put them in the cake.

I was told the combination of tastes – coconut, Grand Marnier, orange and toffee was perfect. You know by now, I don’t have patience for fiddly decorations. Oh I’ve tried, but it takes more than practice. I’ve concluded you need patience, oh yes – and an artistic flair, to be good at it. But lucky for me, my wife remembered the bride liked “naked” cakes. You know, where you can see the cake layers on the side – so happy to hear that was her preference. I can do naked – cakes that is!

Make this cake, I have no doubt you will add it to your keeper file. To Alysha and John! If you handle all the curve balls life throws at you with as much optimism, enthusiasm and respect for each other as you handled the impact corona had on your big day, you have discovered the secret to a long and happy life together! God Bless you both! As always – stay safe, social distance and enjoy!

¼ cup coconut oil
½ cup unsalted butter, room temperature
3 eggs + 2 egg yolks
1 cup coconut milk – I used Aroy D brand
¾ cup buttermilk or equal amounts of sour cream and vanilla yogurt to make ¾ cup
2 tsps vanilla
1 tsp coconut extract
1 cup white sugar
1 cup coconut sugar
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Frosting
8 ounces cream cheese, cold
½ cup unsalted butter, room temperature
5 to 6 cups powdered sugar
½ – 1 tsp coconut extract
Pinch of salt
2 tbsp. coconut milk

Preheat oven to 350f
Butter and flour 2 x 8 inch round cake pans – set aside
By hand or with a stand mixer fitted with the paddle attachment, beat together butter, coconut oil, and sugars for 3 to 5 minutes – this is to mix well and breakdown the sugar – this will not get light and fluffy
Add eggs and yolks, one at a time, beating well after each addition – set the butter/egg mixture aside
Combine coconut milk, buttermilk or the sour cream/yogurt mix and vanilla extract – set the coconut mixture aside
Combine the flour, baking soda, and salt mixture in a bowl and add it to the butter/egg mixture
Begin to stir in the dry ingredients and as you do so, slowly pour in the coconut mixture – mix until combined
Pour into prepared cake pans and bake for 25 to 30 minutes – test at 25
Test with a toothpick – remove when ready – let cool for about 15 minutes until you can flip the cake over onto a baking rack to cool completely
While the cake cools, make the Grand Marnier simple syrup – 1 cup sugar, 1 cup water – when the sugar is completely dissolved, add about ¼ cup Grand Marnier, stir – set aside to cool
Prepare the frosting using your stand mixer with the whisk attachment (or hand mixer)
Beat the room temperature butter for 2 to 3 minutes (about 5 minutes if using a hand mixer)
Add powdered sugar and start on low speed and mix to blend
Add the coconut extract and 1 to 2 tablespoons of coconut milk
Beat for another few minutes until light and fluffy
Add the cold cubed cream cheese – beat for 1 more minute
Leave at room temperature if you are icing as soon as the cakes have cooled, otherwise cover and place in the fridge
Cut each layer in half, before spreading with the some of the cream cheese/marmalade mix, paint each layer
Finish frosting the cake and sprinkle the sweetened coconut flakes on top.