Today’s cute little coconut cake is the first the item I’ve tried from The Cake Cook Book — the one I bought at Bonnie Slotnick’s shop in New York.
It’s by some ladies who really know how to have fun.
And the great thing is it’s still for sale on Amazon with prices ranging from 96 cents to 17 dollars.
The cakes are all practical and tailored to a variety of different occasions, including weeknight desserts, which is the category I’d put this cake in. Of course in the book, it’s categorized under “Cakes That Top Themselves and Somersault”. See? I told you the authors were all about good times.
Okay, moving on (before my coffee wears off). This is a cake where the stuff you put on the bottom is flipped over to become the top. In this case, it’s a mixture of coconut, brown sugar and butter.
I updated the recipe a bit by lining the metal pan with nonstick foil just to ensure that the topping wouldn’t stick to the pan when flipped. It did the trick. Also, because the recipe had no salt, I added a little of that too. And just so you know, the only real fat in the cake’s crumb comes from the egg and sour cream — there’s no butter, so make sure you use full-fat regular sour cream rather than the light stuff.
It’s a nifty little cake, and perfect for serving with the season’s fresh berries. I garnished the plate with some caramel syrup, which turned out be a really good idea. Whipped cream is also an excellent addition (when is it not?), but I didn’t want to block out the topping so I didn’t put any whipped cream in the photo.
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 cup room temperature sour cream, not light
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups cake flour, sifted
- 1 teaspoon baking powder
- 2 tablespoons unsalted butter, softened
- 1/2 cup light brown sugar
- 1 cup sweetened flaked or shredded coconut
- Preheat the oven to 325 degrees F. Line an 8 inch metal cake pan with nonstick foil.
- In a large mixing bowl, stir together the brown sugar and egg.
- Dissolve the baking soda in the sour cream, then add that to the egg mixture. Beat with a hand-held mixer until well mixed. Beat in the salt and vanilla.
- Sift together the flour and baking powder, then add to the batter in three parts, stirring until incorporated.
- In a separate bowl, stir together the butter and brown sugar until thoroughly mixed, then add the coconut and stir until evenly incorporated. Spread the coconut mixture over the bottom of the pan.
- Pour the batter over the coconut, spreading gently to the edges. Bake at 325F for 40 minutes or until cake is brown, set, and a toothpick inserted in the center comes out clean. Let cake cool completely, then carefully invert onto a serving tray. Peel away the foil. Serve with berries and whipped cream.