No, this hasn’t become a baking blog…
I posted a photo of the birthday cake I made last week on Instagram and a few people wanted the recipe(s), so I’m posting it here. And yes, I made my own b-day cake. This is the first time I’ve done this and it won’t be the last, as I make better cakes than anywhere in the vicinity. I’m very picky about cakes and I really don’t care about how a cake looks as I prefer one that tastes good. Most bakery cakes are dry and have too much sweet frosting. I don’t want a dry cake nor do I want one that tastes like I’m eating a bunch of sugar. Therefore, I guess I’d rather bake my own cake than eat one someone else made…. Yes, I’m a cake snob.
As these recipes aren’t mine, I’m just going to post the links here and let you know how I tweaked them and combined them for my cake.
Coconut Rum Cake with Coconut Custard Filling and Coconut Cream Cheese Frosting
Both my cake and frosting recipes are by Anne Thornton. The recipe is: Coconut Cream Cake
I followed her recipe for the cake, although I did not separate the eggs and I added about a teaspoon of Malibu (coconut rum). I didn’t toast half the coconut as I was lazy… It would have tasted even better with toasted coconut.
As far as the frosting, it’s not too sweet, so it paired fine with my coconut custard filling. My frosting was a little too “melted” — probably due to the temperature of my butter. I would suggest putting that in the fridge for a little bit to harden it up before frosting the cake. Also, if you were to fill the cake with custard rather than frosting the center layer, half this frosting recipe as it’s more than you need. I also added about a teaspoon of Malibu to the frosting.
While the cakes were still in their pans, I drizzle some Malibu on them. This cake is dense and takes the drizzle well. I have a coconut bundt cake recipe that has a drizzle of a sweet syrup with coconut flavoring which is where I got the idea. If you don’t want to use Malibu for any of this, coconut flavoring works, too.
The custard filling recipe that I used is by Bobby Flay. The recipe is: Coconut Custard.
I followed Bobby Flay’s recipe, although I added a little more Malibu. I didn’t have any vanilla beans though, so I used vanilla extract. It still turned out to taste really good, although I’m sure that the vanilla bean would bring it up a notch.
After my cake had cooled and my custard had been set in the fridge, I spooned it over my first cake layer. If I were to do it again, I would spoon the custard and set that cake layer in the fridge to stiffen it up a little bit more before putting the top layer on. I forgot to add some shredded coconut to the filling, but that would also help to keep that layer sturdy. I then put the top layer over the bottom and frosted it and then spread shredded coconut over the whole thing before putting it in the fridge.
It does taste REALLY good but REALLY coconut-y. So if you don’t like coconut A TON, I wouldn’t recommend this cake. I’m also not a baker, just someone who likes to back occasionally and eat things that taste good.
That custard, btw, is awesome. I’m thinking about using it to make a coconut custard pie!