Well I used to think if I could live on one food alone it would be pizza…I’ve since changed my mind; now, it would be cake. The creamy, sugary, sweet dessert is the most wonderful, WONDERFUL thing in the world. I have always enjoyed cake, many moments at the grocery store, looking in the bakery aisle, holding myself back, so I don’t buy a large, decorated cake for myself…or Costco; seeing those cakes at Costco and resisting the urge to buy one, that’s hard.
I should crash weddings, there’s always an abundance of cake available there. Anyone want to join me? We would need a solid back story…how about, two brothers from Vermont that have an emerging maple syrup conglomerate? I guess that one’s already been used….thank you Wedding Crashers, for the many one-liners you have provided me over the years.
Back to the cake…This cake was adapted from Ina Garten’s coconut cake recipe. I had used less sugar, and omitted the almond extract. I had foregone the buttercream frosting she used and instead went with a more “whipped” frosting recipe, adapted from allrecipes.com. I do love a good buttercream frosting, but I felt this cake deserved something a little more creamy. Ina is an amazing chef, and I love her recipes; not a bad one in the bunch. When I had cable, I watched her show on the Food Network channel constantly. Now i just scour her cookbooks and read her recipes online, but she is a big source of inspiration for me.
Calamondin is a fruit that I’ve never heard before. My In-laws travel to Florida every February to escape the cold, Wisconsin winters: super envious. Down where they stay they have several different all-year round farmers markets that have vendors who sell specialty items. One stand they found, was a woman selling really unique preserves, jams, jellies, and marmalade’s. Her company is called Put a Lid on It, you can click on the link and follow her on Facebook; great stuff there.
One marmalade she had in particular was a calamondin marmalade. I asked my in-laws what calamondin was, they weren’t entirely sure either, so we researched and apparently it’s huge in other parts of the world where it grows; specifically, the Philippines, parts of Asia, and Florida. It looks like a mandarin or clementine but is more tart like a lemon or lime. The marmalade is delicious on its own, and can be made in a variety of dishes. I decided to use it as a filling to this coconut cake.
- 3 sticks unsalted butter, softened
- 1 1/2 cups sugar
- 5 eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole milk
- 1 cup calamondin preserves
- 7 oz unsweetened coconut flakes
- 8 oz cream cheese, softened
- 2 cups whipping cream
- 1 cup powdered sugar
Grease and flour 2 9 inch cake pans, or one 10 inch spring form pan
Preheat oven to 350
In a mixing bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt.
In a stand mixer, beat butter and sugar with paddle attachment for 3-5 minutes on medium. When mixture is creamy, add one egg at a time until all are incorporated, then add vanilla extract and mix until combined.
With mixer running, add half dry ingredients, then add milk, then add the rest of dry ingredients. Mix until combined
Pour cake batter into pan(s)
Bake for 1 hour or until knife inserted in center comes out clean
Cool in the pan for 5-10 minutes, then transfer to a wire rack and continue to cool for 30 minutes.
In cleaned stand mixer, with whisk attachment, beat cream cheese and sugar until smooth
Add cream in slowly and whip until peaks form.
*If using springform pan, cut cake in half evenly to create two layers.
Assemble cake by spreading calamondin preserves and 1/2 cup frosting to the bottom layer. Carefully place your top layer above.
Frost cake with remainder of frosting and sprinkle on coconut flakes.