Coconut Cake

Day 109

Happy birthday to my precious little girl, Tate! She’s not so little anymore, at 19 years old, but she’ll always be my baby.

Her favorite dessert is from the bakery, La Madeleine, so I made her birthday cake inspired by their signature coconut cake. It was a hit, I’m happy to report.

I think you’ll love this one if you’re a coconut fan, so give it a try for your next dessert adventure!

Coconut Cake

Ingredients:

1 box white cake mix (I used Pillsbury Moist Supreme)

3 large eggs

1 cup buttermilk

1/3 cup canola oil

1 tsp. almond extract

2 tsp. vanilla extract

1- 14 oz. bag sweetened, flaked coconut

1- 3 oz. box Jello Cook and Serve coconut custard mix

2 cups whole milk

2 cups heavy cream

1 cup confectioners sugar

1 – 8 oz. container mascarpone cheese

Directions:

Preheat oven to 350 degrees. In a mixer fitted with the paddle attachment, combine cake mix, eggs, oil, and buttermilk. Mix until well combined and smooth. Add almond extract and 1 tsp. of vanilla extract, and mix just until combined. Pour evenly into three floured and greased 9-inch round cake pans. Bake until center springs back and toothpick inserted in center comes out clean. Allow to cool completely on wire racks.

Prepare coconut custard according to package directions, then place in refrigerator to set.

Whip heavy cream, confectioners’ sugar, 1 tsp. vanilla extract, and mascarpone cheese until peaks form.

On a serving plate, place one layer of the cake, flat side up, and spread generously with coconut custard. Sprinkle with coconut. Place second cake layer on top of first and repeat custard and coconut (Note: You might have to take a knife to cut off rounded top of this layer. If so, make sure to put the cut side down.). Place the final layer on top (cutting to flatten if necessary) and cover with heavy cream/mascarpone icing. Also ice the sides of the cake. Coat entire cake with coconut, including sides. Cover and refrigerate until ready to serve.