It’s the end of the month, I’m low on ingredients, and haven’t been feeling particularly inspired in the baking department. I almost baked yet another batch of brownies, but then along came this Coconut Mist Cake. It’s an old recipe from Baker’s coconut, and it’s designed for the everyday baker interested in a good weeknight dessert.
Coconut Mist Cake Changes
As usual, I made a few changes to this basic coconut cake. Instead of whole milk, I used coconut milk and instead of Cool Whip I used freshly whipped cream. For the filling, I used Orchard’s Finest Triple Berry preserves. They taste great in the cake, but I sure wish I’d strained out the seeds. Update: Looks like the Orchard’s Finest line has been discontinued.
By the way, if you haven’t ordered any White Lily flour yet, it’s now available on Amazon. I’ve been baking with it these past few weeks and have noticed my cakes are most definitely softer, more tender and just overall better with WL than with all-purpose and even with cake.
Scottish Snow Cake
Update! I didn’t think much about the name and origin of this recipe when I posted it, assuming the “mist” was named for the billowy topping. Now I’ve learned of a cake called Scottish Snow Cake which looks a lot like Coconut Mist Cake. So apparently this is a riff on Scottish Snow.
Coconut Mist Cake
- 1 1/4 cups all-purpose flour or White Lily AP (160 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons salted butter (56 grams)
- 1 teaspoon vanilla extract
- 1/2 cup room temperature whole milk or coconut milk I
- 1 large egg room temperature
- 1 2/3 cup Baker’s sweetened flaked coconut may use more or less
- 2/3 cup raspberry or any other flavor preserves
- 1 cup heavy whipping cream
- 2 ½ tablespoons confectioners’ sugar
- 1 teaspoon of vanilla extract
- Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray with baking spray or rub with butter.
- Mix the flour, sugar, baking powder and salt; set aside.
- In a mixing bowl, using a handheld electric mixer, beat the butter until creamy and soft. Add the flour mixture and stir until it is coated with butter. With a spoon, stir in the egg until it is fully blended, then gradually add the coconut milk, stirring until is just blended. With the electric mixer, beat for one minute.
- Stir in 2/3 cup of the coconut. Pour into the pan and bake on center rack for about 30 minutes (if you have to use glass, remember to bake at 325 and add an extra 10 minutes or so) or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely. Turn from pan, peel away foil and split the cake through the center to make two layers. Put preserves between the two layers.
- In a chilled metal mixing bowl, beat the cream until soft peaks begin to form. Add the sugar and vanilla and beat just until peaks are stiff. Spread over the cake. Sprinkle coconut all over the cake or sprinkle just a little bit on top. Garnish with more preserves if you want to.
- **I used White Lily flour and needed 1 1/3 since it’s slightly lighter cup for cup