Coconut Cake Smith And Wollensky Recipe

March 26, 2023 Post a Comment

Pin by Habibty 💜 on chocolate Snack cake, Just cakes, Homemade cakes from www.pinterest.com

Do you want to impress your friends and family? Then make this Coconut Cake Smith and Wollensky Recipe. It is a delicious pastry that is sure to please even the pickiest of eaters. This easy-to-follow recipe is sure to be a hit at any gathering. The combination of coconut and buttercream frosting gives this cake a rich, creamy taste that can’t be beat. It is the perfect dessert to end any meal.

Ingredients

For this coconut cake recipe you will need the following ingredients:

- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1/2 cup coconut milk
- 2 eggs
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups sweetened flaked coconut
- 5 tablespoons butter, melted
- 1/2 cup white sugar

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2. In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the butter, 1/2 cup white sugar, and brown sugar until light and fluffy. Beat in the coconut milk, eggs, cream cheese, and vanilla extract until smooth. Gradually stir in the dry ingredients until just combined. Fold in the flaked coconut. Spread the batter evenly into the prepared pan.

4. In a small bowl, mix together the melted butter and 1/2 cup white sugar until smooth. Drizzle the mixture over the cake batter.

5. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely before cutting into squares.

Nutrition

This Coconut Cake Smith and Wollensky Recipe is a great treat for any occasion. Each serving contains approximately 355 calories, 19 grams of fat, 43 grams of carbohydrates, 2 grams of fiber, and 4 grams of protein. This cake is also rich in calcium and iron. Enjoy a slice of this delicious cake knowing that you are getting a healthy dose of vitamins and minerals.

Serving Suggestions

This coconut cake goes great with a scoop of ice cream or a dollop of whipped cream. You can also top it with fresh fruit or a drizzle of chocolate syrup. It is a wonderful dessert to bring to a potluck or to have as an after dinner treat.

Storage Instructions

This cake can be stored in an airtight container for up to 3 days. It can also be frozen for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and then place it in a freezer-safe container or bag. Thaw the cake in the refrigerator overnight before serving.

Tips and Tricks

To make this cake even more flavorful, you can add a teaspoon of almond extract to the batter. You can also top the cake with chopped nuts, mini chocolate chips, or shredded coconut. For a lighter version, you can use a low-fat cream cheese and substitute the butter with applesauce.

Conclusion

This Coconut Cake Smith and Wollensky Recipe is a delicious and easy-to-make pastry. It is the perfect dessert to serve at any gathering. The combination of coconut and buttercream frosting gives it a rich, creamy taste that can’t be beat. You can customize this cake with your favorite toppings for a unique treat. Enjoy this delicious cake knowing that you are getting a healthy dose of vitamins and minerals.