Blackberry Coconut Cake
 
 
Author:
Recipe type: Dessert
Ingredients
  • 3 cups (300 grams) unbleached all-purpose flour, sifted
  • 6 tablespoons corn starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup coconut milk*, room temperature
  • ½ cup buttermilk, room temperature
  • 1½ cups (3 sticks) salted butter, room temperature
  • 1 cup (200 grams) granulated sugar
  • ½ cup (100 grams) light brown sugar
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut extract
  • 5 ounces sweetened shredded coconut
  • 1 clamshell (6 ounces) fresh blackberries
  • Coconut buttercream (recipe below)
  • Cream cheese frosting (recipe below)
Instructions
  1. Preheat oven to 350°F. Grease the bottoms and sides of three 9-inch round cake pans. Line with parchment paper and grease the paper.
  2. In a large bowl, sift the flour. Remove 6 tablespoons of the flour and whisk in the corn starch, baking powder, and baking soda. Set aside.
  3. In a glass measuring cup or small bowl, whisk together the coconut milk and buttermilk. Set aside.
  4. In the bowl of a stand mixer, beat the butter with the paddle attachment on medium speed. Add the sugars and continue beating until creamy, scraping the sides of the bowl as necessary. Add the eggs one at a time. Add the extracts and beat until combined.
  5. On low speed, alternate the flour and milk mixture, beginning and ending with the flour. Scrape down the sides of the bowl as necessary between each addition and only mix until just combined.
  6. Fold in the coconut and blackberries by hand. Divide the batter evenly among the prepared pans. Bake for 25 - 30 minutes, until a toothpick inserted in the center comes out clean, rotating the pans 180° halfway through baking (at about 12-13 minutes).
  7. Allow the cakes to cool in the pans on a cooling rack for 15 minutes. Remove the cakes by running an offset spatula along the side of the cake pan and invert the cake onto the cooling rack. Remove the parchment paper and allow to cool completely.
  8. To assemble, place one cake layer onto a cardboard cake round or plate and center onto a cake turntable. Evenly spread half of the coconut buttercream onto the cake, leaving about ½-inch rim around the edge of the cake. Top with another cake layer and evenly spread the remaining coconut buttercream onto the cake, leaving about ½-inch rim around the edge.
  9. Top with the last cake layer. Crumb coat the entire cake by spreading a thin layer of cream cheese frosting over the entire cake. Freeze for 30 minutes to 1 hour. Frost and decorate the cake with the remaining cream cheese frosting.
Notes
*Found in the same area as the dairy free milks
Recipe by SoFabFood at https://sofabfood.com/blackberry-coconut-cake/