Coconut Cream Gingham Cake

Name: Coconut Cream Gingham Cake
Prep time: 1 h 5 min
Total time: 4 h 40 min
Yield: 16 serving(s)
Ingredients: Cooking spray; 4 c. cake flour, spooned and leveled; 4 tsp. baking powder; 1 1/2 tsp. kosher salt; 2 1/2 tsp. shredded sweetened coconut; 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature; 3 1/2 c. granulated sugar; 1/2 c. solid virgin coconut oil; 5 tsp. pure vanilla extract; 2 1/2 tsp. pure coconut extract; 6 large eggs, plus 6 large egg yolks, at room temperature; 1 1/2 c. unsweetened coconut milk, stirred to combine; 1/2 c. sweetened cream of coconut, stirred to combine; 1 1/4 lb. (5 sticks) unsalted butter, at room temperature; 2 lb. confectioners’ sugar; 3/4 tsp. kosher salt; 2 tsp. pure vanilla extract; 1 tsp. pure coconut extract; 1 c. unsweetened coconut milk, stirred to combine; 1 c. shredded sweetened coconut, toasted; Green gel food coloring; Fresh flowers, for top

This stunning spring cake is dressed up and ready to go!

By Torie CoxPublished: Feb 27, 2023

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Becky Luigart-Stayner

Yields:

16 serving(s)

Prep Time:

1 hr 5 mins

Total Time:

4 hrs 40 mins

Is gingham your thing? Then you need to give this gorgeous checkered coconut cake a gander! This stunning spring treat is dressed up and ready to go to all your favorite places, whether that's a barn dance, a bridal shower, or just an extra special treat for friends. Making this eye-popping treat is easier than you think!

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Ingredients

For the cake:

Cooking spray
4 cups cake flour, spooned and leveled
4 tsp. baking powder
1 1/2 tsp. kosher salt
2 1/2 tsp. shredded sweetened coconut
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3 1/2 cups granulated sugar
1/2 cup solid virgin coconut oil
5 tsp. pure vanilla extract
2 1/2 tsp. pure coconut extract
6 large eggs, plus 6 large egg yolks, at room temperature
1 1/2 cups unsweetened coconut milk, stirred to combine
1/2 cup sweetened cream of coconut, stirred to combine

For the buttercream frosting:

1 1/4 lb. (5 sticks) unsalted butter, at room temperature
2 lb. confectioners’ sugar
3/4 tsp. kosher salt
2 tsp. pure vanilla extract
1 tsp. pure coconut extract
1 cup unsweetened coconut milk, stirred to combine
1 cup shredded sweetened coconut, toasted
Green gel food coloring
Fresh flowers, for top

Directions

1. Step 1Make cake: Preheat oven to 350°F. Line 4 (8-inch) round cake pans with parchment paper. Lightly grease pans and parchment. Whisk together flour, baking powder, and salt in a bowl. Pulse shredded sweetened coconut in food processor until finely ground, 10 to 15 pulses.
2. Step 2Beat butter with an electric mixer on medium speed until creamy, about 1 minute. Add sugar, coconut oil, vanilla, and coconut extract and beat until fluffy and light in color, 4 to 6 minutes, scraping sides as needed. Add eggs and egg yolks, 1 at a time, beating until combined after each addition. Reduce speed to low and beat in flour mixture and coconut milk alternately, beginning and ending with flour mixture, just until incorporated. Fold in shredded coconut. Transfer batter to prepared pans, dividing evenly; smooth tops.
3. Step 3Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Poke holes with a wooden skewer all over cake tops. Use a pastry brush to brush cream of coconut on layers, dividing evenly. Cool cakes completely in pans on wire racks, about 1 1/2 hours.
4. Step 4Make buttercream frosting and assemble: Beat butter with an electric mixer on medium speed until creamy, 1 to 2 minutes. Reduce speed to low and gradually beat in confectioners’ sugar until combined. Beat in salt, vanilla, and coconut extract. Increase speed to medium-high and beat until fluffy, 1 to 2 minutes. Reduce speed to low and slowly beat in coconut milk until incorporated. Increase speed to high and beat until fluffy, about 1 minute. Reduce speed to low and slowly beat to remove air bubbles, 1 minute.
5. Step 5Place 1 cake layer on a cake stand or plate. Top with 1/2 cup buttercream, spreading to the edge. Sprinkle with 1/3 cup toasted coconut, leaving a 1-inch border all around. Repeat two more times. Top with final layer. Set aside 2 cups buttercream. Frost top and sides of cake with remaining buttercream. Chill 30 minutes.
6. Step 6Tint 1 cup reserved buttercream with a tiny amount of green gel food coloring. Tint 1/2 cup buttercream with more green gel food coloring for a slightly darker shade of green. Leave 1/2 cup buttercream white. Spoon each color into individual piping bags fitted with #2 or #3 size piping tips. Use a wide spatula or ruler to make 1-inch-thick vertical lines from top to bottom around the entire cake. Use a spatula or ruler to make 1-inch-thick horizontal lines from top to bottom around entire cake, for a total of 4 horizontal lines. Starting with 1 vertical line, pipe the darker green buttercream into 3 squares, skipping 1 square in between. Pipe lighter green buttercream into remaining 2 squares in the same vertical line. Use a small offset spatula or palette knife to smooth icing in each square. Move to the next vertical line, piping the light green buttercream into the 3 squares diagonally positioned from those in the first line. Pipe remaining 2 squares in the same vertical line white. Repeat these 2 alternating vertical patterns all around cake. Top with flowers just before serving.

Tip: This cake can be made a day ahead and refrigerated. It is best served at room temperature. If making ahead, remove from the refrigerator 4 hours before serving.

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