October 14, 2019

Ghostly Double Coconut Cake

October is here and it is my favorite time of year. Leaves are changing colors here in New England, the mornings are brisk and cool with a fresh scent in the air. I love sweater and boot weather. Lots of cozy sweaters. And for me fall means lots of baking. I found this yummy Double Coconut Cake in my favorite magazine, Rachel Ray's Everyday and had to make it with a Halloween twist. I provided the ingredients and step by step instructions below with photos, because this is how I learned how to cook and bake, I need lots of pictures and progress photos to help me along the way, and I hope it helps you. This is a very easy recipe and absolutely delicious to enjoy on a beautiful fall morning with a cup of tea or iced vanilla lattes, which I will be posting how to make your very own Starbucks iced vanilla lattes at home.

Double Coconut Cake (Rachel Ray Magazine October 2019)
Serves 8

  • 1 stick unsalted butter, melted (I used about 75%, I always try to cut butter when I can)
  • 1 cup of shredded unsweetened coconut
  • 1 cup flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup of sugar (I only added 1/2 cup of sugar and think it tastes great)
  • 2/3 cup of unsweetened coconut milk, stirred well
  • 2 large eggs, at room temperature (I removed some of the yolk in both eggs to cut the cholesterol), I think olive oil could replace an egg.
  • Confectioners' sugar, for dusting on top of cake and for the ghost (or you can use shredded coconut for the ghost)
  • Mini chocolate chip morsels for the ghost eyes.

Arrange a rack in the center of the oven. Preheat to 350 degrees.

Sift the flour, baking powder, and salt into a large bowl.

Whisk in 1 cup of shredded coconut and the sugar. 

I bought the unsweetened coconut milk at Target in the international food aisle (I couldn't find unsweetened coconut milk anywhere) In a small bowl, whisk the coconut milk and eggs.

Gradually stir the wet ingredients into the dry ingredients just until blended. Stir in the melted butter into the bowl, as shown above.

Grease an 8-inch round cake pan with 2 inch high sides with butter. I used the leftover melted butter I pour into the bowl.

Line the bottom and sides of the pan with parchment paper, then grease the paper, as shown above. Parchment is not mandatory, you can simply grease the pan and dust the pan with 1/3 cup of shredded coconut, but I went with the parchment.

Pour the batter into the prepared pan and smooth the top, as shown above. I thought the batter looked a little dry, because it didn't pour right in, but that is the texture you are looking for.

Bake for 30-35 minutes, until a knife comes out clean and the cake bounces back when pressed lightly (You can see I pierced it a few times to make sure) Let cool for 10 minutes.

Next, invert the cake onto a wire rack and remove the parchment. Turn the cake right side up and let cool on the rack.

Dust with confectioners' sugar. Next, I got a ghost cookie cutter and poured confectioners' sugar in the cookie cut, that's it and super easy. When I lifted the cookie cutter I had to clean up the edges a bit with a butter knife. Shredded coconut can be used instead of confectioner's sugar. I added mini chocolate morsels for the eyes and mouth. I also had a skull cookie cutter that I think will look equally cute.

Enjoy! Stay tuned for a few more Halloween themed recipes.

1 comment :

Trixy said...

This looks so delicious! Going to try making it this weekend.