Spring is a time for rebirth and renewal, a time for change. I decided make a change this year with finally reviving this space of mine (yeah, not that profound I know) and in a world where we hardly have control over anything, changing up this little thing makes me super super happy. We have so much to catch up on and gazillion delicious recipes coming your way! But first, THIS! ☝
So end of last year, I bought myself a set of 6-inch cake pans and these are game changers (should have got them sooner!). Small batch baking has always been my thing (here, here and some more) so the smaller size pans were way overdue. I have baked at least 7 layer cakes in these not-so-new-pans-anymore this past 3 months (not hard to believe right?!). It’s just 2 of us in the house and I do like to eat everything I make (you bet it shows) hence small batch baking wins big time in my book so this was definitely long time coming. Not that
we I need any occasion to eat cake around here but guys, these 6-inch layer cakes are so very perfect for small gatherings. Not to mention but they look so dang cute. If you are baking for more people then no problem. Just double the recipe and make 4-layers instead, tall cakes are in and they are here to stay! Well, you certainly don’t need to wait for any gathering to make this one right here. It can totally be you+couch+fork situation, demolishing the whole thing by yourself. Believe me, you would want to!
So let’s talk about this particular cake here. This elegant looking, mildly flavoured, rose scented cake. The flavours will totally make you reminisce about the sweet smell of rose garden. The minimalist, semi-naked look is pristine for the spring season and is bound to make any brunch-table look chic and gorgeous. I have paired three different flavours for this cake but none overwhelms the other and are rather in complete harmony, even complimenting each other. Rose, coconut and cardamom seems to be a match made in spring heaven. So lush! I hope you enjoy this cake as much as we did!
2-Layer Rose Coconut Cake
Prep time: 20 minutes | Bake time: 20 minutes | Total active time: 40 minutes
- 1 cup all purpose flour
- 1/2 Tbsp baking powder
- 1/4 tsp ground cardamom
- Pinch of salt
- 3 Tbsp unsalted butter, softened at room temperature
- 1/2 cup caster sugar
- 1/2 tsp vanilla extract
- 1/2 tsp rose extract or 1 Tbsp organic rose water
- 1 large egg, room temperature
- 1/2 cup coconut milk, room temperature
Coconut Buttercream Frosting:
- 1/3 cup unsalted butter, softened at room temperature
- 4 Tbsp coconut milk, refrigerated
- 1 cup confectioners sugar
- Pinch of salt
- 1/4 tsp rose extract
- 1/4 tsp coconut extract (optional)
- Grease 2 6-inch round cake pans with flavourless oil and line the bottom with parchment paper. Preheat the oven at 180°C/350°F.
- In a small bowl, sieve all purpose flour, baking powder, ground cardamom and pinch of salt. Give it a whisk.
- In another mixing bowl, cream together butter and sugar until light and creamy. Add vanilla extract, rose extract, egg and whisk very well until incorporated.
- Now whisk in dry ingredients to wet ingredients alternating with coconut milk in 3 additions, beginning and ending with dry ingredients. Be careful not to overmix.
- Divide the batter in to the cake pans and bake for 20 minutes or until toothpick inserted in the center comes out clean. Let it cool on wire rack for about 5 minutes before demoulding. Let the cakes cool completely on wire rack and meanwhile get on the frosting.
- Coconut Buttercream Frosting: In a mixing bowl, cream together butter and coconut milk using electric mixer until smooth. With the mixer on low-speed, add confectioners sugar and salt and beat until just combined. Once incorporated, turn up the speed to medium-high and beat until fluffy (about 5 minutes). Adjust the sugar until your desired consistency achieved. Briskly whisk in rose extract and coconut extract (for like 10 seconds).
- Assembly: Once the cakes are completely cool, place one layer of the cake onto the serving plate (bottom side up). Spread about 3 Tbsp of frosting on this layer, spread it uniformly and top it with the second layer (bottom side up). Spread about 2 Tbsp of frosting on top, spread uniformly and crumb coat the sides. Let the cake rest in refrigerator for about 15-20 minutes. Frost with the remaining buttercream frosting and decorate as desired. I topped mine with fresh figs and fresh strawberry slices. The cake stays fresh for 4 days, stored in an air-tight container in the refrigerator.