When it comes to recipes, Ina Garten is a wizard. I have never made anything of hers that wasn't a hit. You can tell she's tested every recipe over and over and everything is always delicious. This coconut cake is a favorite in my family that we make for everything. I decided this year to decorate it up for Christmas with a few bottle brush trees and some easy to make marzipan mushrooms. It was begging for Christmas decoration since it was already covered in coconut snow. So whatever Christmas party you're having, make this cake, it is always a hit.
Ina's Coconut Cake
3 sticks unsalted butter at room temperature, plus more for greasing the pan
2 cups sugar
5 extra large eggs at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
Frosting
1 pound cream cheese at room temperature
1/2 pound (2 sticks) unsalted butter at room temperature
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 lb confectioners sugar sifted
6 ounces sweetened shredded coconut
Preheat your oven to 350 degrees and grease two round cake pans. I like to also line them with parchment paper so they're super easy to get out. In a mixing bowl, or the bowl of your electric mixer, cream the butter and sugar until they're nice and fluffy and pale yellow. Ina always uses lots of butter and we love her for it. Then add the eggs one at a time and scrape down the bowl between each addition. Finally, add both the vanilla and almond extract. In a separate bowl sift your dry ingredients and with the mixer on low speed alternate adding your dry ingredients with the cup of milk. Do this in three parts, starting and ending with dry ingredients. Once it is incorporated fold in your 4 ounces of coconut and pour evenly into your two pans. Bake for 45-55 minutes (mine usually is ready at about 40) or until golden brown and a toothpick comes out clean. For the frosting, in your mixing bowl add the softened butter and cream cheese and mix until creamy. Add vanilla and almond extract. Once it's smooth, add the powdered sugar on low speed until smooth and don't whip. Then you are ready to assemble. Place one of your cakes on a cake stand and spread with frosting, top with the second layer and cover completely. Then using the 6 ounces of coconut press it into the sides and top for a snowy effect. Serve at room temperature and thank Ina for another delicious cake!
Now I know you want to learn how to make these cute little guys. These are a staple of mine that I've been making for years to top all sorts of cakes and they're delicious. If you are an almond fan, you will love these little marzipan mushrooms!
Marzipan Mushrooms
4 ounces (more or less) marzipan (find this on the baking isle of most grocery stores)
1 tiny drop red food coloring
Making these is pretty simple. I take about 4 ounces of marzipan and split it in half. I then use a toothpick to carefully add red to one half of the marzipan and I use my fingers to work it in. Once you have your red it's really just free forming the little mushrooms. I usually start with the little stumps, and then add the caps, and finally the small white spots. I make some smaller and some larger so I have a good variety. Merry Christmas!
