2-Layer Rose Coconut Cake

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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!

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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!

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2-Layer Rose Coconut Cake

Prep time: 20 minutes | Bake time: 20 minutes | Total active time: 40 minutes

Ingredients:

  • 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)

Directions:

  1. 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.
  2. In a small bowl, sieve all purpose flour, baking powder, ground cardamom and pinch of salt. Give it a whisk.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.

 

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2-layer Pure Vanilla Cake ~ 1st Blogversary!!!

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Cook By Book in numbers:

– 500+ blog subscribers via email
– 140 on WordPress
– 160+ on Twitter
– 385+ on Instagram
-102 blogposts

My blog officially turns 1 today! Woohoooo!! Last year today I created and set up this blog and published my first blog-post the next day. For about 2 months before starting this space, I used to publish my recipes and pictures on my Facebook page but later I realized I wanted to share more than just a picture and a recipe with you all, in a more customized manner. That’s how this blog was born. It feels just like yesterday but time really flies when you blog. Blogging has taught me so much. Food photography and food styling is what I’ve become totally obsessed with! It is such a great way to connect with like-minded people all around the world and learn about their culture through food. I have made some awesome new friends!

I owe it all to you gorgeous readers! Thank you for making this past year so fulfilling, from having less than 5 to 500+ followers and many more on social media, I’m very grateful for all the support and love so far. Whether it is just a comment, an email or a follow, I want to thank you for all the amazing gestures that has made blogging so so incredible for me!

 

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I’m so so so happy, totally in celebratory mood! Throwing a party kinda mood. When I’m happy, I bake. So I baked a cake for this virtual party. It’s a party essential after all. Also, it is neither healthy nor low-fat. It’s buttery, sugary deliciousness. Pure vanilla goodness completely covered in pink whipped cream frosting. Yes! Today I’m sharing a classic vanilla cake which is sturdy in layer-cakes but moist and tender at the same time. A cake you can always depend upon. Make this your go-to recipe for anytime layer-cake requirements. Birthdays, Anniversaries or Weddings. An all-occasion versatile cake.

 

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I am no professional at frosting/decorating cakes but I’ve tried my best! Also, I did not have time to make frosting from scratch so I used packaged instant whipped cream, flavored it with 1/2 tsp vanilla extract and colored it with a drop of pink food color. It tasted pretty good too. I hope you enjoy this cake as much as I, husband, a friend, neighbors and my house-help enjoyed! Yes, I believe in sharing the goodness. Always! 🙂

2-layer Pure Vanilla Cake

Makes: 2 7-inch layers | Prep time: 20 minutes | Bake time: 30-35 minutes | Total time: 1 hour

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • A little less than 1/2 cup unsalted butter, at room temperature (about 100 gm)
  • 1 and 1/4 cups white granulated sugar*
  • Seeds scraped from 1/2 vanilla bean
  • 2 tsp vanilla extract
  • 2 large egg whites
  • 1 cup milk

*If you like your baked goods on a sweeter side, use 1 and 1/2 cups sugar instead.

Directions:

  1. Preheat the oven at 170ºC / 340ºF. Butter and flour two 7-inch (5-inch or 6-inch works too) baking pans and set aside.
  2. In a bowl, sift together flour, baking powder and salt. Set aside.
  3. In a bowl of your electric mixer, beat butter and sugar together until pale and creamy, about 3-4 minutes. Add vanilla bean seeds, vanilla extract and egg whites and mix until smooth.
  4. Add dry ingredients to the wet ingredients alternating with milk, beginning and ending with dry ingredients.
  5. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of the bowl, making sure to have all ingredients mixed well.
  6. Divide batter among baking pans and bake for about 30-35 minutes or until a toothpick inserted in a center comes out clean. Remove and let cool slightly in baking pans for about 5 minutes, then invert on a wire rack and let cool completely.
  7. Frost cakes as desired. Use this Vanilla Bean Frosting recipe and instructions on how-to-frost-a-layered-cake. I colored the frosting with a drop of rose pink food color.

Note: If cakes are baked in 6-inch baking pans, you may cut them so that you have four layers altogether and if cakes are baked in 5-inch baking pans, you may cut them so that you have six layers altogether. This way you can make 4-layer or 6-layer cake using the same recipe.