Be sure to check out the full video tutorial below!

The Tom Cruise Cake

Have you heard about the viral Tom Cruise cake? It’s a white chocolate coconut cake from Doan’s Bakery – a cake so delicious, Tom apparently gifts it to all of his friends at Christmas. In fact, several of those said friends have talked about it on social media and talk shows. The world of foodies hasn’t stopped talking about it, but many people aren’t trying it. Why? Because ordering the real deal has a hefty price tag on it: nearly $130.

Lucky for me, I got my hands on a few slices thanks for a friend who had it delivered for her birthday!

Doan’s Bakery White Chocolate Coconut Bundt Cake

The original Doan’s Bakery version of this cake is described on the Goldbelly website as:

“The White Chocolate Coconut Cake is Doan’s most famous creation and for good reason. They start with a ring of moist, luxurious coconut bundt cake, mix in chunks of sweet white chocolate, layer on rich cream cheese frosting, and then dust it all over with toasted coconut flakes. The result is a delicious, pillowy cake good enough to derail the strictest Hollywood diets.”

I was eager to try this famous cake, but was unfortunately left underwhelmed. (Granted, I know the cake had been shipped, but I still had high hopes.)

My Review of the Doan’s White Chocolate Coconut Bundt Cake

Okay, real talk – I taste tested the Doan’s cake on Instagram stories last week and had a hard time hiding my lack of excitement for this cake. Here’s why:

• The cake itself lacked coconut flavor. To me, it tasted more like a dense yellow cake.
• The description says the cake has white chocolate chunks, but I never tasted one.
• I did think the cake was fairly moist, which won it some points. (After reading the description, we can thank the sour cream for that.)
• The buttercream was super duper sweet and had a strong cream cheese flavor. I felt like it overpowered the cake.

After tasting the real deal, I wondered if I could make a more flavorful, more moist cake – one that resembles the original version, but takes it up a notch.

White Chocolate Coconut Bundt Cake

It took me a few rounds of experiment to get the texture and flavor I wanted. In the first round, the cake was too fluffy and airy. In the second round, the cake was too dense. In the third round the texture was just right and the flavor was perfectly on point.

Here’s a look at what I did:

• For fat and flavor in the cake, I used half part coconut milk and half part buttermilk.
• I also added coconut emulsion to the cake to enhance the coconut flavor (feel free to substitute with coconut extract).
• Instead of chunks of white chocolate, I used melted chocolate, which gives the cake added richness.
• After pouring the batter into the pan, I topped the bottom of the cake with toasted coconut and then toffee pieces (instead of white chocolate chunks like the original – I liked the more caramelized flavor the toffee offers).
• In the buttercream, I used a mix of butter and cream cheese, but not too much cream cheese that it would overpower the other flavors.
• I also added coconut emulsion to the buttercream.

You can see how fluffy and smooth that cake batter is above, right? It’s so flavorful, so moist, and just so delicious! Just check out this close up below!

How Do I Store This Cake?

If you want to make this cake ahead of time, you’ll want to let the cake cool completely and then wrap it in plastic wrap and freeze it. Before serving, let it thaw for about 4 hours and then frost with the buttercream.

How to Make the Tom Cruise Coconut Bundt Cake: Video Tutorial

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Copycat Tom Cruise White Chocolate Coconut Bundt Cake

Moist and flavorful white chocolate coconut cake with a light and fluffy coconut cream cheese buttercream.

Course Dessert

Cuisine Cake

Keyword Bundt Cake, Coconut, Coconut Bundt Cake, Coconut Buttercream, Coconut Cake, White Chocolate Coconut Bundt Cake

Ingredients

FOR THE COCONUT CAKE

• 3 cups (360 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1 teaspoon (6 g) salt
• ½ cup (125 g) canned coconut milk, mixed before measuring
• ½ cup (120 g) buttermilk, at room temperature
• 1 tablespoon (16 g) coconut emulsion or extract
• 1 ¾ cups (350 g) granulated sugar
• 1 cup (226 g) unsalted butter, at room temperature
• 4 ounces white chocolate, melted
• 3 eggs, at room temperature
• 2 egg whites, at room temperature

FOR THE COCONUT BUTTERCREAM

• 1/2 cup (113 g) unsalted butter, slightly cold
• 4 ounces cream cheese
• 2 ½ cups (312.5 g) powdered sugar, measured then sifted
• 1 teaspoon (5.3 g) coconut emulsion
• Pinch of salt

GARNISH

• 1 cup (95 g) sweetened shredded coconut
• 1 cup (95 g) toasted coconut, I buy mine pre-toasted from Orson Gygi
• 1 cup toffee baking bits

Instructions

FOR THE WHITE CHOCOLATE COCONUT CAKE

• Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick spray. Dust with granulated sugar. Set aside.
• In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.
• In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy in texture, about 2 to 3 minutes.
• Stir in the melted white chocolate, followed by the eggs and egg whites, making sure to scrape down the sides and bottom of the bowl in between additions.
• Continue to beat on medium-high speed for about 2 minutes, until the mixture gets smooth in texture and slightly bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1/2 the coconut mixture, another 1/3 of the flour, the second 1/2 of the coconut mixture, and then the remaining flour mixture. Stir until just combined.
• Pour the batter into the prepared pan. Sprinkle the top of the cake (which turns into the bottom) with the toasted coconut and then cover with the toffee bits (the coconut flakes need to go first so you can cover them with the toffee to help prevent the flakes from browning too much). Bake for 50 to 55 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Remove from oven and place the bundt pan on a cooling rack to cool completely. Allow the cake to cool for about an hour, until it’s room temperature, before inverting the cake on a cake stand. Allowing the cake to cool completely in the pan helps the cake to release from the sides cleanly when it’s time to take the cake out.

FOR THE COCONUT BUTTERCREAM

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and cream cheese for about 2 minutes, until lighter in color and fluffier in texture.
• With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
• Stir in the coconut emulsion and salt.
• Turn the mixer to medium-high speed and beat for an additional 3 to 5 minutes. The buttercream will become lighter in color and texture.

ASSEMBLY

• Spread or pipe the buttercream on top of the cake. Cover with shredded coconut.

The post Copycat Tom Cruise White Chocolate Coconut Bundt Cake first appeared on Cake by Courtney.

Chocolate Coconut Caramel Cake (Girl Scout Cookie Cake)

If there’s one cake you absolutely need to try, this is the one! In fact, Ryan gave it the number one spot on his cake list (and he’s one of my toughest critics, so that should tell ya something right there).

Like many of you, the Coconut Caramel Girl Scout cookie is my favorite of the bunch. I look forward to it every March! And I’ve been wanting to make a cake inspired by this cookie since I did my Mint Chocolate Chip and Cookie Cake last year (another favorite Girl Scout Cookie).

Inspiration

When I start thinking about new cakes, my first goal is always to make a cake that tastes great! I hope to put together flavor and texture combinations that will WOW you. Since there’s so much going on in the cookie itself, it was important to be to capture all those same flavors and textures in the cake. In my mind, I broke down the cookie into the four parts – chocolate, shortbread, coconut and caramel. I then thought about how best to build the cake with so many flavor and texture elements. In my opinion, building the cake like a Milk Bar cake was the only way to go.

The Milk Bar style of cake is unique because you stack it inside acetate paper, and there’s no outer coat of frosting. The acetate helps support the cake and all the different layers of filling and frosting. After you stack the cake, you then refrigerate or freeze it to set and stabilize. When you’re ready to serve, you just remove the acetate paper and have this beautiful, naked cake look.

Flavors and Textures

One of the reasons I love this cake so much is because of all the flavors and textures going on. You have bittersweet chocolate cake and chocolate ganache, salty and buttery shortbread cookie crumbs, silky shortbread frosting, and then a crunchy and chewy toasted coconut caramel filling. It’s the best of everything, if you ask me. Just make sure to get all the flavors and textures in every bite. Your mouth will thank you!

One thing to note is that this cake cuts best when chilled a little bit. See my notes in the assembly section of the recipe about how to store and serve the cake.

Step-by-Step Tutorial

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Chocolate Coconut Caramel Cake

Layers of chocolate cake, chocolate ganache, shortbread cookie crumbs, shortbread cookie frosting, and toasted caramel coconut filling.

Ingredients

FOR THE CHOCOLATE CAKE

• 1 1/4 cups (150 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1/3 cup (35 g) dark cocoa powder
• 1 teaspoon (4 g) baking soda
• 1/2 teaspoon (2 g) baking powder
• 1/2 teaspoon (3 g) kosher salt
• 1/2 cup (120 g) buttermilk, at room temperature
• 1/4 cup (55 g) vegetable oil
• 2 eggs, at room temperature
• 1/2 teaspoon (2.1 g) pure vanilla extract
• 1/2 cup (118 g) hot water

FOR THE GANACHE

• 1 cup (170 g) dark or semi sweet chocolate chips
• 1/2 cup (115.5 g) heavy whipping cream

FOR THE SHORTBREAD CRUMBS

• 1/4 cup (50 g) granulated sugar
• 3/4 cup (169.5 g) unsalted butter, room temperature
• 2 cups (240 g) all-purpose flour

FOR THE SHORTBREAD BUTTERCREAM

• 1 1/4 cups (150 g) shortbread cookie crumbs
• 1/2 cup (120 g) milk
• 1 teaspoon (6 g) salt
• 6 tablespoons (84.75 g) butter, slightly chilled
• 1 1/2 cups (187.5 g) powdered sugar

FOR THE COCONUT FILLING

• 1 cup (200 g) granulated sugar
• 1/2 cup (118 g) water
• 2 teaspoons (14 g) corn syrup
• 2/3 cup (154 g) heavy whipping cream
• 1 teaspoon (4.2 g) pure vanilla extract
• 2 teaspoons (12 g) salt
• 14 oz. bag of sweetened shredded coconut

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat the oven to 360 degrees F. Spray a quarter sheet pan and line it with parchment and spray again. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Mix for about 30 seconds.
• In a separate bowl, combine all of the wet ingredients and whisk for a few seconds.
• With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Once all the wet ingredients are added, continue to mix on low speed for 30 seconds. Scrape down the sides of the bowl and mix for another 15 to 30 seconds. Don’t over beat this batter.
• Pour the batter into a quarter sheet baking pan. Bake the cake for 16-18 minutes.

FOR THE SHORTBREAD BUTTERCREAM

• Combine the shortbread cookie crumbs, milk, and salt in a blender. Turn the speed to medium-high and puree until smooth and homogenous. This should take about 1 to 3 minutes, depending on your blender (I use a Magic Bullet). If the mixture does not catch on your blender blade, turn the blender off, take a small teaspoon, and scrape down the sides of the canister, remembering to scrape under the blade, then try again.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar, and beat together on medium-high for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl with a spatula and mix for another 20 seconds.
• On low speed, add the contents of the blender to the butter and powdered sugar. After 1 minute, crank the speed up to medium-high and let the mixture beat for another 2 minutes. Scrape down the sides of the bowl. If the mixture is not a uniform, very pale, barely tan in color, give the bowl another scrape-down and another minute of high-speed paddling.
• Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.

FOR THE GANACHE

• In a microwave safe bowl, heat the cream for about 1 minute. Pour the cream over the chocolate and let sit for about 5 minutes. Mix the chocolate and cream until smooth and shiny. If needed, microwave the mixture for an additional 30 seconds.
• Let cool slight before adding to the cake.

FOR THE SHORTBREAD CRUMBS

• Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• Combine the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Stir in the flour. If the mixture is too crumbly, you can add another tablespoon of butter.
• Sprinkle the shortbread cookie dough crumbs evenly over the baking sheet. 
• Bake for about 20 minutes, until lightly golden brown on top. Cool completely before using. 

FOR THE COCONUT FILLING

• Mix sugar, water and corn syrup in a small saucepan.
• Bring the water and sugar mixture to boil over medium heat, but DO NOT STIR. (Stirring encourages crystallization). Let the mixture cook until it caramelizes into a golden brown color. It happens quickly, so keep an eye on it.
• Remove the caramelized sugar syrup from the heat and slowly mix in the cream. Pour in just a tiny bit at a time, especially at the beginning, and mix to combine. You can start adding more and more as you go along.
• Mix in salt and vanilla. Stir to combine.
• Set the caramel sauce to the side and let cool while you toast the coconut.
• Set your oven to 425 degrees F. Line a baking sheet with parchment and pour all of the coconut evenly onto the baking sheet. Bake the coconut for about 10 minutes, or until golden brown. Remove from oven and toss, and then toast for another 10 minutes, or until golden brown all over. Let cool completely.
• Combine the caramel and the coconut. You’ll use about 1/3 of the mixture for each layer of the cake.

ASSEMBLY

• For the cake, put a piece of parchment or a silpat on the counter. Invert the cake onto it and peel off the parchment or silpat from the bottom of the cake. Use the cake ring to stamp out 2 circles from the cake. These two full circles will be your top 2 cake layers. The remaining cake “scraps” will come together to make the bottom layer of the cake.
• You can see pictures from the Milk Bar website HERE or check my Instagram and YouTube for videos.
• For the first layer, clean the cake ring and place it in the center of a sheet pan lined with clean parchment. Line the cake ring with one strip of acetate.
• Place the cake scraps together inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.
• Use the back of a spoon to spread one-third of the chocolate ganache in an even layer over the cake. 
• Sprinkle about 1/3 of the shortbread cookie crumbs evenly over the ganache. Use the back of your hand to anchor them in place.
• Use a piping bag to pipe about 1 cup of the shortbread cookie frosting into the shortbread cookie crumbs.
• Sprinkle 1/3 of the toasted coconut caramel filling over the frosting. 
• For the second layer, gently tuck the second strip of acetate between the cake ring and the top ¼ inch of the first strip of acetate, so that you have a clear ring of acetate 5 to 6 inches tall – high enough to support the height of the finished cake.
• Set a cake round on top of the coconut filling, and repeat the process for layer 1 (if 1 of your 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).
• For the third layer, nestle the remaining cake round into the coconut filling, cover the top of the cake with the remaining ganache, shortbread cookies, shortbread frosting and coconut filling. 
• Transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks (make sure to wrap in plastic wrap). 
• At least 5 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. gently peel off the acetate, and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 4 hours (wrapped well in plastic, the cake can be refrigerated for up to 5 days).

The post Chocolate Coconut Caramel Cake (Girl Scout Cookie Cake) first appeared on Cake by Courtney.

OK, I had to showcase just a few more pie-inspired cakes because the Thanksgiving ones cover just a small amount of all the delicious cakes! Here are 5 pie-inspired cakes you’ll love. These are some of my most popular recipes, so I know you’ll find one (or two) that become a go-to for your cake cravings. 

These 5 pie-inspired cakes cover a wide range of flavors from fruit to chocolate and everything in between, so I hope you find you resonate with the best! I always have so much fun creating new cake recipes and it’s even better when I can share the recipe and it becomes one of your favorites too. There’s nothing quite like this cake baker community! 

Cake #1: Boston Cream Pie Cake

This Boston Cream Pie Cake has been around for decades and decades! When I made my own version, I didn’t want to stray too far from the original. There’s no need when the cake is already such a classic loved by many. I hope you enjoy this nostalgic yellow cake with vanilla custard and chocolate ganache!

Cake #2: Coconut Key Lime Pie Cake

My Coconut Key Lime Pie Cake is a celebration of several flavors. Before I created this recipe, I was stuck because I wasn’t sure what I wanted in it. Once I realized lime would just be another element to the cake, I was set to bake! This delicious cake mainly showcases coconut, lime, and graham cracker crust that all go so well together. 

Cake #3: Turtle Pie Cake

This Turtle Pie Cake has all the best ingredients rolled into one cake. Caramel, chocolate, candied nuts, buttercream. Is your mouth watering yet? This cake is extremely tender and moist, exactly how cake should be. This cake has an impressive height to it, so make sure to check out the original post to see how to achieve that when you make it! 

Cake #4: Chocolate Cherry Pie Cake

I invented this Chocolate Cherry Pie Cake by combining two desserts that effortlessly go together: the black forest cake and cherry pie. I’m so glad I did because this cake couldn’t taste more amazing! I use acetate strips to hold the cake together while assembling it since it’s a little harder for it to stick when adding wetter ingredients in between layers. There’s also a secret to the bottom cake layer, so make sure to check that out before baking this cake! 

Cake #5: Cherry Cheese Pie Cake

My Cherry Cheese Pie Cake is the perfect combination of sweet, tart, and tang. This recipe is inspired by the incredibly easy no-bake dessert, cherry cheese pie. Thinking of all the ingredients that make up this dessert, I knew they would taste delicious baked as a cake. This cake also features my buttercream frosting, so you can never go wrong there! 

I know out of these 5 pie-inspired cakes you’ll love at least one of them. Let me know which one you try first! For more tips and new recipes, follow me on Instagram @cakebycourtney. Happy baking! 

The post 5 Pie-inspired Cake You’ll Love first appeared on Cake by Courtney.

I love revisiting some of my older cake recipes and introducing them to so many of my new friends here. This coconut cake is a few years old and has been on my list to revisit for months now.

Coconut Cake

I originally came up with this recipe a few years ago for a friend’s wedding. I remember it being full of flavor. However, it was a little more dense than I imagine the perfect coconut cake to be. With the idea of lightening the texture a bit, this cake has been on my mind for a while now.

Recipe Testing

As I looked at my old coconut cake recipe, I spotted a major problem. The quantity was off for three 8-inch pans. I also noticed that in the original recipe, I had a lot of liquids and fats and not quite enough flour. This was probably why it was on the denser side. When I started my first round of recipe revisions, I  added more flour and sugar right off the bat. I also tried using cream of coconut (the bottled kind I like for my frosting), instead of the canned coconut – simply because I love the flavor in my frosting.

However, with the addition of granulated sugar and the bottled cream of coconut (which also has a lot of extra sugar), my cake sank. The flavor was awesome, but the cake sank and that was a no-go.

Round 2

I cut back on the granulated sugar (which tends to weigh cakes down), took out the coconut oil (not sure it was really adding anything), and kept the bottled cream of coconut. The cake still sank a little. It was also a bit overly sweet, so I decided to go back to the canned coconut cream I originally used. The canned coconut cream isn’t as sweet, but has a delicious coconut flavor.

Round 3

For round 3, I used a cup of canned coconut cream, cake flour, granulated sugar, all egg whites and a little more baking powder. This combination of ingredients are what I hoped would help get my cake to rise nicely, taste amazing, and have a light and fluffy texture.

And sure enough, success!

I am so pleased with how my new version of my Coconut Cream Cake turned out. The flavor is truly amazing and the texture is now light and fluffy! I’ve added my coconut buttercream to cover the top and sides from my Almond Joy Cake and am personally rating this cake a 10!

Enjoy!

Similar Recipes You’ll Love

• Coconut Cake with Chocolate Coconut Buttercream
• Light and Fluffy Coconut Lemon Raspberry Cake
• Seven Layer Bar Cake
• The Perfect Coconut Key Lime Pie Cake
• Banana Lemon Cream Cake with Caramel, Coconut and Pecan Buttercream

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Coconut Cream Cake

Tender and fluffy coconut cake layers, with coconut buttercream and toasted coconut.

Course Dessert

Cuisine Cake

Keyword Coconut, Coconut Cream Cake

Servings 1 3-layer, 8-inch cake

Ingredients

For the Cake

• 1 1/2 cups (300 g) granulated sugar
• 1 cup (226 g) unsalted butter, room temperature
• 4 large egg whites, room temperature
• 2 whole eggs, at room temperature
• 1 cup (231 g) canned coconut milk (the cream and the liquid mixed together)
• 1 tablespoon (16 g) coconut emulsion
• 1 teaspoon (4.2 g) vanilla extract
• 3 cups (345 g) cake flour
• 1 tablespoon (12 g) baking powder
• 1 teaspoon (6 g) salt

For the Buttercream

• 2 cups (452 g) unsalted butter, slightly cold
• 1/4 cup (57.75 g) cream of coconut (in the bottle, not the can)
• 6 cups (750 g) powdered sugar, measured and then sifted
• 1 tablespoon (16 g) coconut emulsion
• Pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

For the Garnish

• 1 1/2 cups (225 g) sweetened shredded coconut, toasted

Instructions

For the Cake

• Preheat your oven to 325 degrees F. Spray three 8-inch round cake pans with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar together on medium-high speed for two minutes.
• Gradually add the egg whites and whole eggs, making sure to scrape down the sides and the bottom of the bowl between additions. Mix on medium-high for 2 minutes after all the eggs are added. The mixture should be smooth and fluffy.
• Add the coconut emulsion and vanilla extract.
• In a medium size mixing bowl, whisk the cake flour, baking powder, and salt.
• Turn the mixer on low speed and alternately add the flour mixture and the coconut milk, starting and ending with the flour mixture. Mix until combined.
• Evenly distribute the batter in your pans.
• Bake for about 23-25 minutes, or until the tops are slightly golden brown and the edges of the cake start to pull away from the sides of the pan. 
• Let cool in pans for 10 minutes and then invert onto cooling racks to cool completely.

For the Buttercream

• In a stand mixer fitted with a paddle attachment, combine the butter and coconut cream. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the extracts and salt.
• Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
• Use a wooden spoon to stir out air bubbles.

Assembly

• Level each cake layer with a knife or leveling tool.
• Place your first cake layer, right-side up, on a cake plate or cake board. Cover the cake layer with about 3/4 cup frosting.
• Repeat step 2 for the second layer, and then place the final cake layer on top, bottom-side up.
• Apply a thin layer of frosting around the entire cake to create a crumb coat. Chill the cake in the freezer for 10 minutes.
• After the crumb coat is chilled, continue frosting the cake and decorate with toasted coconut. Alternatively, you can add toasted coconut in between each cake layer if you don’t want it on the outside of the cake.

The post Coconut Cream Cake first appeared on Cake by Courtney.

Laurel Gallucci

Imagine being told you’ll never be able to eat cake again! Maybe that doesn’t sound like the biggest deal, unless you’re me, but hearing something like this was also devastating to Laurel Gallucci when she was diagnosed with an aggressive autoimmune disease less than 10 years ago.

However, the lifelong baker and dessert lover refused to accept that fate and set out on a mission to create desserts free of the ingredients that were destroying her body. For months, Laurel spent day after day in her kitchen creating delicious treats made from whole ingredients. The day she shared her grain-free, refined-sugar-free, dairy-free, soy-free, gum-free, filler-free, fudge frosted chocolate caramel cake with her friend Claire Thomas, Sweet Laurel Bakery was born.

After years of fighting this aggressive autoimmune disorder with whole foods and Laurel is now in remission. She’s been doing it all while educating others about the impact foods have on our bodies. This week, I had the chance to not only interview Laurel for my podcast, but also join her in a mini cake class on Instagram Live to make her Fluffy Lemon Coconut Cake.

Fluffy Lemon Coconut Cake

This cake is incredibly easy to make and equally delicious and satisfying to eat. You’ll find the recipe in Laurel’s book, Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts.

The lemon coconut cake layers are made up of almond flour, baking soda, salt, maple syrup, lemon juice, lemon zest, coconut oil, and eggs. That’s it!

For the lemon curd, grab some lemons, more eggs, maple syrup, and coconut oil.

Finally, the coconut cream spread is simply coconut cream, maple syrup, and vanilla.

All simple, easy-to-find ingredients!

Be sure to check out our Instagram Live (linked below) and this week’s podcast episode (also linked below). I know you’re going to fall in love with Laurel and her cakes!

Instagram Live with Laurel Gallucci of Sweet Laurel Baking

https://www.instagram.com/p/CPoT3tKFAuM/

Courtney, Beyond the Cake Podcast Episode: Living a Whole Live with Laurel Gallucci

https://podcasts.apple.com/us/podcast/living-a-whole-life-with-laurel-gallucci/id1500054794?i=1000523910925

Similar Recipes You’ll Love

• Feel Good Podcasts for Cake Lovers
• Egg-Free and Dairy-Free Vanilla Cake
• Light and Fluffy Coconut Lemon Raspberry Cake
• Coconut Cream Cake
• Classic Yellow Cake with Chocolate Buttercream

The post Sweet Laurel Bakery Fluffy Lemon Coconut Cake first appeared on Cake by Courtney.

Nanaimo Bars

If you caught my last post, Nanaimo Bars , you learned that this delicious, Canadian, no-bake dessert is a breeze to whip up and a dream to eat! With the graham cracker, coconut, almond and chocolate crust, paired with a custard filling and chocolate ganache, it’s incredibly decadent. When I finally made my own batch of Nanaimo Bars, I knew I also needed to make a Nanaimo Bar Cake – because, let’s be honest, everything is better as a cake

Nanaimo Bar Cake

For my cake, I took all of the elements of the Nanaimo Bar and incorporated them into my layers. This towering cake has extra tall chocolate cake layers baked on a traditional Nanaimo Bar crust, filled with custard and topped with the fudgiest chocolate buttercream on the planet!

Nanaimo Bar Crust

The crust for the cake is the exact same crust you’ll see in my Nanaimo Bars. Once you add the crust to the cake pans, you’ll just set them aside until you’re ready to pour the cake batter onto the crust and bake them together.

Chocolate Cake

This chocolate cake is a new recipe and utterly delicious. It’s not as rich and dark as my Dark Chocolate Cake you’ll see in many of my chocolate cake recipes, but it still as a wonderful chocolate flavor. It’s also quite a bit taller than my Dark Chocolate Cake. This one should get between 1.5-2″ tall. The texture is moist and the slightest bit dense, in comparison to my Dark Chocolate Cake that is really tender.

Custard Filling

The custard filling is made with Bird’s Custard Powder. This is part of every traditional Canadian Nanaimo Bar recipe and is a total must for the cake. Just know that it’s not commonly found in the United States, so be prepared to order it on Amazon or head to your local World Market store.

Chocolate Fudge Buttercream

This Chocolate Fudge Buttercream is what dreams are made of! It’s incredibly rich and decadent and glides around the cake beautifully. Note that you’ll need a food processor or even a blender to make this buttercream. Making it in a mixer doesn’t blend all of the ingredients as well and you’ll notice it separates.

Ingredients Needed For A Nanaimo Bar Cake

• Graham crackers
• Unsweetened shredded coconut
• Almonds
• Cocoa powder
• Butter
• Eggs
• Bird’s Custard Powder
• Powdered sugar
• Heavy whipping cream
• Dark or semi-sweet chocolate chips
• Salt
• Buttermilk
• Granulater sugar
• Vinegar
• Baking soda
• Corn syrup
• Vanilla

Cake Making Tips

Don’t forget to follow my go-to tips for getting your cakes to rise and bake well:

• Preheat your oven for 30 minutes prior to baking.
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

Other Cakes You May Like

• Turtle Pie Cake
• Candy Bar Cake
• German Chocolate Cake
• Chocolate Malt Cake

Video Tutorial

Print

Nanaimo Bar Cake

The most delicious chocolate cake layers baked on a graham cracker, almond, coconut, and chocolate crust, with a custard filing and covered in a chocolate fudge buttercream.

Course Dessert

Cuisine Cake

Keyword Banana Chocolate Cake, chocolate buttercream, Fudge buttercream, Nanaimo Bar Cake, Nanaimo Bars

Servings 20 people

Ingredients

FOR THE CRUST

• 1/2 cup (113 g) unsalted butter
• 5 tablespoons dark cocoa powder
• 1 teaspoon (6 g) salt
• 3 tablespoons (37.8 g) sugar
• 1 egg lightly beated
• 2 cups (220 g) finely ground graham crackers about 14 full crackers
• 1/2 cup (60 g) finely chopped almonds
• 1 cup (95 g) unsweetened shredded coconut

FOR THE CHOCOLATE CAKE

• 3/4 cup (169.5 g) unsalted butter at room temperature
• 1 3/4 cups (350 g) granulated sugar
• 5 large or extra large eggs at room temperature
• 3 1/4 cups (373.75 g) cake flour
• 3/4 cup (75 g) dark cocoa powder
• 1 1/2 tsp. (8 g) salt
• 2 cups (480 g) buttermilk at room temperature
• 1 1/2 tbsp. (21 g) white distilled vinegar
• 2 1/2 tsp. (10 g) baking soda
• 1/2 cup (120 g) sour cream at room temperature
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE CUSTARD FILLING

• 6 tablespoons (85 g) unsalted butter
• 5 tablespoons (72 g) heavy whipping cream
• 3 tablespoons (30 g) Bird's Custard Powder  THIS brand
• 2 cups (250 g) powdered sugar measured then sifted

FOR THE CHOCOLATE FUDGE BUTTERCREAM

• 1 1/4 cups (283 g) unsalted butter
• 1 cup (125 g) powdered sugar measured then sifted
• 3/4 cup (75 g) dark cocoa powder
• 3/4 cup (276 g) light corn syrup
• 2 teaspoons (8.4 g) pure vanilla extract
• 10 ounces (283 g) dark or semi-sweet chocolate melted and cooled slightly
• 1/2 teaspoons (3 g) salt

Instructions

FOR THE CRUST

• Spray a three 8-inch round cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In a double boiler, over medium heat, melt the butter. Once the butter is melted, turn the heat off and whisk in the sugar, cocoa powder and salt until combined.
• While whisking vigorously, slowly pour in the beaten egg. Turn the heat back on to medium and cook until the mixture thickens slightly.
• Remove the mixture from the heat completely and add in the graham cracker crumbs, coconut, and almonds. Toss to combine evenly.

  Evenly divide the mixture between the three pans (about 6 ounces in each) and firmly press into place to create a crust.

FOR THE CHOCOLATE CAKE

• Preheat your oven to 325 degrees F.
• In a medium bowl, whisk together flour, salt and cocoa powder. Set aside.
• In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute.
• Add the eggs, one at a time, being sure to mix and scrape down the sides of the bowl between each addition. Once all of the eggs are added, continue to beat on medium-high speed for about two mintues, until the mixture gets lighter in color and bigger in volume.
• With the mixer on low speed, add 1/3 of the flour mixture, followed by 1 cup of the buttermilk. Continue with another 1/3 of the flour, the second half of the buttermilk and then the remaining flour mixture. Stir until combined.
• In a small bowl, combine the vinegar and baking soda. The mixture will bubble. Add the mixture to the cake batter and stir on low until combined. Scrape down the sides of the bowl and mix again for another 20 seconds.
• Fold in the sour cream until no streaks remain.
• Divide the batter evenly between the prepared pans (20 ounces in each of the 8-inch pans). Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs on it.

For the CUSTARD FILLING

• In a medium size mixing bowl, combine all of the ingredients and beat until smooth, about two minutes. The mixture should be fluffy and pale in color. If needed, add an additional tablespoon of heavy whipping cream to create a spreadable consistency.

FOR THE CHOCOLATE FUDGE BUTTERCREAM

• In a food process, combine the butter, powdered sugar, cocoa and salt. Mix until smooth, about 30 to 60 seconds, scraping down the sides and corner of the bowl about half way through.
• Add the corn syrup and vanilla, and mix until combined, about 30 seconds.
• Scrape down the sides of the bowl and add the melted chocolate. Pulse until the mixture is smooth and creamy, about 30 seconds.

FOR ASSEMBLY

• Place the first cake layer top side up, in the center of the cake board. Evenly spread half of the custard filling over the cake layer.
• Place the second cake layer on top of the custard filling and spread the remaining filling over the cake layer.
• Place the final cake layer, top side up, on the filling. Spread a thin layer of the chocolate fudge buttercream over the entire cake. Freeze the cake for 15 minutes. This is the crumb coat.
• Once the crumb coat is set, continue frosting the cake with the remaining buttercream.

The post Decadent Dark Chocolate and Custard Nanaimo Bar Cake first appeared on Cake by Courtney.

Coconut Chocolate Cake

Hello cake lovers! I’m excited to share not one, but two new recipes with you this week! The first cake recipe is my Chocolate Coconut Cake, made up of tender and flavorful coconut cake layers and a silky smooth chocolate coconut buttercream. The second will be a Red Velvet Bundt Cake with a cream cheese icing. You’ll see that here tomorrow!

I think you’ll not only love this recipe for how delicious it is, but also for how simple it is to make. We’ve just got cake layers and buttercream to whip up. Easy peasy!

How to Make Coconut Cake

For the cake layers, remember to follow my tips for getting an even rise and great texture:

• Preheat your oven for 30 minutes prior to baking.
• Beat the butter and sugar for a few minutes on medium-high speed, until light and fluffy. 
• Use good quality pans like Fat Daddio.
• Spray your pans with nonstick spray and line with parchment paper. 
• Don’t overmix your cake batter once you add the dry ingredients.
• Use room temperature wet ingredients.
• Use fresh baking powder.
• Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.

This cake is tender and moist, but not overly fluffy.

How to Make Chocolate Coconut Buttercream

For the buttercream, you’ll be using dark chocolate chips. I recommend using a quality brand like Guittard or Callebuet. You’ll also be adding coconut emulsion. If you can’t get emulsion, you can also use the same amount called for in the recipe of coconut extract.

To ensure a silky smooth buttercream, make sure you heat the cream called for in the recipe, pour it over the chocolate chips and stir until smooth. Making a ganache before adding it to the buttercream ensures you don’t get any chocolate hardening as it hits the cold butter.

You may also want to review the steps in my post How to Make the Best Buttercream. Here’s a summary:

• Use slightly cold butter
• Beat the butter to soften it
• Sift your powdered sugar
• Use heavy cream
• Beat for about 5 minutes with a paddle attachment
• Use a spatula or wooden spoon at the end to push out air pockets.

Textured Scrapers

Want this cute texture on your cake? Snag my textured scraper set on Shop.CakebyCourtney.com. You’ll also see the spatulas, acrylic disk and original scraper set that I use – all of which I designed to make cake decorating easier for you.

How to Turn My Chocolate Coconut Cake Into a Sheet Cake or Cupcakes

Sheet Cake

If you’re looking to simplify the cake-making process, you can always turn any of my cakes into sheet cakes or cupcakes. For the sheet cake option, you’ll want to bake the cake in a glass or light metal 9″x13″ rectangular pan. Keep the temperature at 325 degrees F, but bake for longer. On average, sheet cakes like this will take about 15 minutes longer than the suggested bake time. However, like with all cakes, you still need to keep your eye on the cake toward the end of baking. All of our ovens are different and that means the bake time might vary a little for each of us. Just make sure that when you insert a toothpick in the center of the cake, a few moist crumbs come out on it. That’s when you know it’s done and ready to cool at room temperature.

Cupcakes

For cupcakes, you’ll stick with the same temperature but you’ll bake for less time. Each of my recipes will make about 20-24 cupcakes, depending on the size. I usually bake two cupcake pans at a time and the bake time ends up being closer to 15 to 20 minutes total. You can use the same toothpick trick to set your cupcakes.

More Recipes You May Like

• Chocolate Coconut Caramel Cake
• Coconut Cream Cake
• Pina Colada Cake
• Coconut Key Lime Pie Cake
• Seven Layer Bar Cake

Happy baking!

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Coconut Chocolate Cake

Coconut cake layers with chocolate coconut buttercream

Course Dessert

Cuisine Cake

Keyword Chocolate Coconut Buttercream, Chocolate Coconut Cake, Coconut Cake

Servings 20 people

Ingredients

FOR THE CAKE

• 1 1/2 cups (300 g) granulated sugar
• 1 cup (226 g) unsalted butter at room temperature
• 4 egg whites at room temperature
• 2 whole eggs at room temperature
• 1 tbsp (16 g) coconut emulsion
• 1 tsp (4.2 g) vanilla extract
• 3 cups (339 g) cake flour
• 1 tbsp (10 g) baking powder
• 1 tsp (5.6 g) salt
• 1 cup (231 g) canned coconut milk just use the cream separated from the liquid

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly cold
• 8 oz. dark or semi-sweet chocolate chips
• 1/4 cup (57.75 g) heavy whipping cream
• 6 cups (750 g) powdered sugar measured and then sifted
• 1 tbsp (16 g) coconut emulsion
• pinch of salt
• *This buttercream recipe will make enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch

Instructions

FOR THE CAKE

• Preheat your oven to 325 degrees F. Spray three 6-inch pans (or two 8-inch pans) with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
• In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium-high speed for two minutes. The mixture should be light and fluffy.
• Gradually add the egg whites and whole eggs, making sure to scrape down the sides and the bottom of the bowl between additions. Mix on medium-high for 2 minutes after all the eggs are added.
• Add the coconut emulsion and vanilla extract.
• Turn the mixer on low speed and alternately add the flour mixture and the coconut milk, starting and ending with the flour mixture. Mix until combined.
• Evenly distribute the batter in your pans.
• Bake for about 20-25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Remember, the cake continues to bake in the pan for about 5 minutes while it's cooling.
• Let cool in pans for 15 minutes and then invert onto cooling racks to cool completely.

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for 1 to 2 minutes, until light and fluffy.
• While the butter is mixing, heat the cream in the microwave for about a minute. Pour the heated cream over the chocolate chips and stir until smooth.
• With the mixer on medium-low speed, gradually add the chocolate ganache. Scrape down the sides and bottom of the bowl to make sure all of the butter and chocolate are incorporated.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the emulsion and salt.
• Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
• Use a wooden spoon to stir out air bubbles.

ASSEMBLY

• Place your first cake layer, right-side up, on a cake plate or cake board. Cover the cake layer with about 2/3 cup frosting for 6-inch layers and 1 cup if you're using 8-inch cake layers.
• Place the second cake layer on top and apply frosting. The last cake layer will go on top, bottom-side up.
• Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.
• Finish frosting and decorating the cake with the remaining frosting.

The post Coconut Cake with Chocolate Coconut Buttercream first appeared on Cake by Courtney.

Seven Layer Bar Cake

I know it’s not a Monday, but I couldn’t wait (and I don’t think you could either) for this recipe to go live! Let me introduce you to my Seven Layer Bar Cake, also known as, my birthday cake.

This decadent, Seven Layer Bar Cake is inspired by the popular 7-Layer Bars (or Magic Bars, to some). A traditional 7-Layer Bar is made up of seven ingredients:

• Butter
• Graham crackers
• Sweetened condensed milk
• Butterscotch chips
• Chocolate chips
• Coconut
• Pecans

Turning 7-Layer Bars into Cake

To turn this classic treat into a cake, I used all the flavors to inspire elements of the cake.

• Butter – you’ll find this element everywhere! We have it in the graham cracker crust (like the bars do), in the cake layers, in the filling and in the buttercream.
• Graham crackers – to keep the crunch of the 7-Layer Bar, I incorporate a graham cracker crust at the bottom of each cake layer.

• Sweetened condensed milk – I originally thought about doing a sweetened condensed milk frosting, but after making it, decided it actually didn’t provide the flavor I was looking for. When we bake 7-Layer Bars, the sweetened condensed milk turns into more of a gooey, caramel layer and tastes nothing like SCM at all! I scraped the SCM frosting and decided on this gooey, caramel-like filling adapted from a Milk Bar recipe. I use a similar version of it in my German Chocolate Cake, but made a few changes in this one.
• Butterscotch chips – for the butterscotch element, I did my butterscotch buttercream from my Chocolate Chip Butterscotch Cake. It’s such a smooth and creamy consistency. You’re going to love it!
• Chocolate chips – for the chocolate chips, I added mini chocolate chips in the cake layers and then added a chocolate drip to the top of the cake.
• Coconut – I incorporated the coconut in the cake layers and the filling. However, rather than using raw coconut like most 7-Layer Bar recipes, I used toasted coconut. Always!
• Pecan – I also toasted the pecans and added them to the filling with the coconut.

Tips for Making This Seven-Layer Bar Cake

• Plan ahead – because this cake has a lot of elements to it, plan ahead so you’re not trying to do everything within a couple of hours.
• Toss the chips – before you add the chocolate chips to the cake batter, toss them in a tablespoon of flour. This ensures the chips don’t sink to the bottom of the cake pan as the layers bake.
• Room temperature ingredients – remember to always start with room temperature ingredients to get the best rise out of your layers.
• Use a sharp knife – make sure to sharpen your knife before you cut this cake. The graham cracker crust makes it a little harder to cut through than a normal cake.
• Coconut pecan filling – this mixture will be jiggly and not cooked through as a solid when it’s finished in the oven. Once it cools and you add the coconut and the nuts, the mixture will be slightly thicker and more stable to add to your cake.

I hope you love this seven-layer bar cake as much as we did!

Video Tutorial

Make sure to check out my video tutorial below for tips on how to stack and decorate this seven-layer bar cake. And, follow me on Instagram @cakebycourtney for more tips and recipes on all things cake!

Similar Recipes You’ll Love

• Chocolate Chip Butterscotch Cake
• Harry Potter Butterbeer Cake
• Coconut Cream Cake
• Milk Bar Birthday Cake
• Coconut Cake with Chocolate Coconut Buttercream

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Seven Layer Bar Cake

Coconut chocolate chip cake layers baked on a graham cracker crust, filled with a buttery coconut and pecan filling with butterscotch buttercream and a chocolate drip.

Course Dessert

Cuisine Cake

Keyword Butterscotch Buttercream, Coconut Cake, Seven Layer Bar Cake

Servings 20 people

Ingredients

FOR THE GRAHAM CRACKER CRUST

• 25 (380 g) graham crackers full rectangle cracker
• 3/4 cup (165 g) unsalted butter melted
• 1/2 cup (100 g) granulated sugar
• 1/2 tsp (5.6 g) salt

FOR THE COCONUT CAKE

• 1 cup (226 g) unsalted butter at room temperature
• 8 egg whites at room temperature (carton egg whites work too)
• 1 cup (231 g) coconut cream from the can, melted
• 1 tbsp (16 g) coconut emulsion
• 1 1/2 cups (300 g) granulated sugar
• 3 1/4 cups (367.25 g) cake flour
• 1 tbsp (14 g) baking powder
• 1 tsp (5.6 g) salt
• 1/2 cup (93 g) mini chocolate chips

FOR THE FILLING (adapted from Milk Bar)

• 1 cup (200 g) granulated sugar
• 1/2 cup (96 g) brown sugar
• 4 tbsp (32 g) milk powder
• 1 tsp (5.6 g) salt
• 1/2 cup (113 g) unsalted butter melted
• 6 tbsp (87 g) heavy whipping cream
• 1/2 tsp (2 g) vanilla extract
• 4 egg yolks
• 1 cup (93 g) shredded, toasted coconut
• 1 cup (125 g) chopped, toasted pecans

FOR THE BUTTERCREAM

• 2 cups (454 g) unsalted butter slightly cold
• 10 oz. butterscotch chips
• 1/4 cup (57.75 g) heavy whipping cream
• 6 cups (750 g) powdered sugar measured and then sifted
• 1 tsp. (4.2 g) vanilla extract
• pinch of salt
• *This amount will give you enough to fill and frost your cake. If you want more for piping, I suggest adding an additional 1/4 to 1/2 batch.

FOR THE DRIP

• 1/2 cup (93 g) dark or semi sweet chocolate chips
• 1/3 – 1/2 cup (77 – 115 g) heavy whipping cream

Instructions

FOR THE GRAHAM CRACKER CRUST

• Preheat your oven to 375 F. Spray three 8-inch round pans or four 6-inch round pans with nonstick cooking spray. Line the bottoms with parchment paper and spray again.
• In a large food processor or blender, pulverize the graham crackers to a fine, sand-line consistency.
• Add the melted butter, sugar, and salt (can all be done in the food processor). Mix until the graham crackers look "wet."
• Firmly press about 7 ounces of the graham cracker mixture into each pan to create a crust at the bottom of the pan. Bake the crust for about 5 minutes. Let cool a little while you make the cake batter.

FOR THE COCONUT CAKE

• Reduce the oven temperature to 325 F.
• In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium-high speed until light and fluffy, about 2 minutes.
• Scrape down the sides and bottom of the bowl. Gradually add egg whites in three additions, making sure to scrape down the sides and the bottom of the bowl between each addition.
• Stir in the coconut emulsion.
• With the mixer on low speed, alternately add the flour mixture with the melted coconut cream, starting and ending with the flour mixture. Only mix until the dry ingredients are incorporated.
• Toss the mini chocolate chips in a tablespoon of flour, and then fold them into the cake batter.
• Evenly divide the cake batter into the pans with the graham cracker crust in them. You'll pour the batter right on top of the crust and bake for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
• Let cool in pans for about 15 minutes before inverting onto wire racks to cool completely.

FOR THE FILLING

• Preheat your oven to 325 degrees F. Spray the bottom and sides of a 9×13" with with nonstick spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar, milk powder, and salt. Mix on low speed until evenly blended.
• With the mixer on low speed, add the melted butter and stir for one minute until all the dry ingredients are wet.
• Add the heavy cream and vanilla and continue mixing on low speed for about one minute, until any of the white streaks from the cream have completely blended into the mixture. Scrape down the sides of the bowl with a spatula.
• With the mixer on low speed, add the egg yolks, stirring them into the mixture until combined. Be careful not to over beat (aerate) the mixture, but certain the mixture is glossy and homogenous.
• Pour the filling into the prepared pan and bake for 8 to 10 minutes. You want the filling to be firmer and more set toward the outer edges of the baking pan but slightly jiggly and loose in the center. If the filling is still jiggly all over, give it another 2 to 3 minutes. But it's going to be soft! Once you add the coconut and pecans, and cools, it starts to set a little and will thicken.
• Let the filling cool slightly and add the toasted coconut and toasted pecans. The filling can be used immediately or stored in an airtight container in the refrigerator. 

FOR THE BUTTERCREAM

• In a stand mixer fitted with the paddle attachment, beat the butter until creamy, about two minutes.
• While the mixer is beating the butter, heat the cream and then pour it over the chips to melt the chips. Stir until smooth. You may need to microwave the mixture for 20 to 30 seconds to get the chips totally melted. Let cool for a few minutes.
• With the mixer on medium speed, gradually add the butterscotch mixture. This will likely soften your butter a bit, but don't worry, you can refrigerate it to set it.
• Scrape down the sides and bottom of the bowl and mix for about 2 minutes.
• With the mixer on low speed, add the vanilla, pinch of salt and gradually add the powdered sugar.
• Once everything is added, mix again for about 2 to 3 minutes.

FOR THE DRIP

• Heat the cream in the microwave and then pour over the chocolate chips to melt the chips.

ASSEMBLY (see video for demo)

• Place your first cake layer, with graham cracker side on the bottom, on a cake board or cake stand. Evenly spread about 1/2 cup of buttercream over the cake layer and then pipe a rim of buttercream around the edge of the cake.
• Fill the cake with about 1 cup of the filling, making sure to get eye level with the cake to ensure the filling goes on evenly.
• Place the second cake layer on top of the filling and repeat these steps.
• The last cake layer will also go on with the graham cracker side on the bottom.
• Apply a thin layer of buttercream over the entire cake. This is the crumb coat. Place the crumb coated cake in the freezer for 15 minutes to set.
• Once the crumb coat is set, continue to frost the cake with the remaining buttercream and then apply the drip.
• With the left over filling, roll into small balls and freeze for 15 minutes and then place onto the cake.
• The video above has step-by-step instructions for assembly.

The post Seven Layer Bar Cake first appeared on Cake by Courtney.

Converted

I never thought I’d say this about a German Chocolate Cake, but I’m so excited about this cake! I’ll be honest, it’s one cake I’ve never understood the hype about. I know some people love it, but I just couldn’t jump on the bandwagon. For me, the texture of the pecans and raw coconut were an immediate turn off. I’ve also never tried a German Chocolate Cake that had decent chocolate cake layers. They always seem bland and dry.

I ended up making this cake because a good friend told me it was her husband’s favorite and asked if I’d come up with a recipe for it. Of course I accepted the challenge

Inspiration from the One and Only

 

Per usual, Christina Tosi went off the beaten path and created a unique twist on an old classic (which they actually call “German Chocolate Jimbo Cake”). Christina’s version has layers of chocolate cake, chocolate malt soak, chocolate fudge sauce, crack pie filling, coconut, pecan wafer crunch and chocolate malt frosting. Sounds pretty incredible, right?!

 

While all of these elements make my heart skip a beat with pure joy, I didn’t think my cake needed to be this extravagant. Instead, I took inspiration from Christina’s cake and came up with my own version.

 

My German Chocolate Cake

My starting point for this cake, and any chocolate cake I make, was my dark chocolate cake. I know most people like milk chocolate cake layers for a German Chocolate Cake, but I’m just not a fan. Dark chocolate has such a rich flavor and is never too sweet.

 

I also used my chocolate buttercream in this cake. It’s a classic I can’t live without.

 

From Christina’s cake, I loved the idea of the coconut and pecan fillings – just not with raw coconut and pecans. So, I toasted my coconut and used the Milk Bar “crack” pie filling. It’s so good! I suggest making a double batch. You’ll be snacking on this all day! (It’s actually a great apple dip!)

 

I was also blown away with the pecan crunch filling. Instead of using raw whole pecans, Christina whips up a toasted pecan butter and tosses it with crushed chocolate wafer cookies. So, you still get the nutty flavor without the gritty texture of a raw nut. Perfection!

Other Recipes Like This

• Almond Joy Cake
• Easy and Delicious Chocolate Sour Cream Cake
• Coconut Cream Cake
• Coconut Cake with Chocolate Coconut Buttercream

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German Chocolate Cake

Rich, dark chocolate cake layers, filled with toasted coconut filling and pecan wafer crunch, topped with a classic chocolate buttercream.

Course Dessert

Cuisine Cake

Keyword chocolate buttercream, German Chocolate Cake

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Inactive Time 1 hour hour

Total Time 3 hours hours 30 minutes minutes

Author Courtney Rich

Ingredients

For the Cake

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) dark cocoa powder
• 2 teaspoons (8 g baking soda
• 1 teaspoon (6 g) kosher salt
• 3/4 teaspoon (3 g) baking powder
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk, room temperature
• 1/2 cup (109 g) vegetable oil
• 1 cup (236.6 g) hot water or hot coffee
• 1 teaspoon (4.2 g) pure vanilla extract

For the Coconut Filling (adapted from Milk Bar)

• 1 1/3 cups (266.6 g) granulated sugar
• 6 tablespoons (82.5 g) light brown sugar
• 4 tablespoons (31.25 g) milk powder
• 1 teaspoon (6 g) salt
• 1/2 cup (113 g) unsalted butter, melted
• 6 tablespoons (86.6 g) heavy cream
• 1/2 teaspoon (2.1 g) vanilla extract
• 4 egg yolks
• 2 cup (186 g) toasted sweetened coconut

For the Pecan Crunch Filling (recipe by Milk Bar)

• 1 1/2 cups (225 g) pecans, chopped
• 1-3 tablespoons (13.6-40.8 g) grapeseed oil
• 1 teaspoons (6 g) salt
• 2 tablespoons (27.5 g) brown sugar
• 1 1/2 cup (180 g) chocolate wafer cookies, chopped

For the Buttercream

• 2 cups (452 g) unsalted butter, slightly chilled
• 6 cups (750 g) powdered sugar, measured and then sifted
• 10 ounces semi-sweet or dark chocolate
• 1/2 teaspoon (3 g) kosher salt
• 1 teaspoon (4.2 g) pure vanilla extract
• 1/4 cup (57.75 g) heavy whipping cream
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

For the Cake

• Preheat your oven to 325 degrees F. Spray three 8-inch pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder, baking soda, salt and baking powder. Stir to combine.
• In a separate medium sized mixing bowl, combine the eggs, buttermilk, vegetable oil, hot water or coffee and vanilla. Stir to combine.
• With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. Mix for about one minute, until the dry ingredients are incorporated into the wet ingredients. Scrape down the sides of the bowl and mix again for about 30 seconds.
• Evenly distribute the batter between the pans, about 16 ounces of batter in each 8-inch or 12 ounces in each 6-inch.
• Bake for 23 to 28 minutes. Let cool for 5 -10 minutes before inverting them onto cooling racks to cool completely.
• Once cooled, you can level the cakes, wrap in plastic wrap, and store in the freezer until ready to use. If you’re storing the cake layers longer than a week, also wrap each layer in foil. 

For the Coconut Filling

• Preheat your oven to 325 degrees F. Spray the bottom and sides of a 9×13″ with with nonstick spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar, milk powder, and salt. Mix on low speed until evenly blended.
• With the mixer on low speed, add the melted butter and stir for one minute until all the dry ingredients are wet.
• Add the heavy cream and vanilla and continue mixing on low speed for about one minute, until any of the white streaks from the cream have completely blended into the mixture. Scrape down the sides of the bowl with a spatula.
• With the mixer on low speed, add the egg yolks, stirring them into the mixture until combined. Be careful not to over beat (aerate) the mixture, but certain the mixture is glossy and homogenous.
• Pour the filling into the prepared pan and bake for 8 to 10 minutes. You want the filling to be firmer and more set toward the outer edges of the baking pan but slightly jiggly and loose in the center. If the filling is still jiggly all over, give it another 2 to 3 minutes.
• Let the filling cool slightly and add the toasted coconut. The filling can be used immediately or stored in an airtight container in the refrigerator. 

For the Pecan Crunch

• Heat your oven to 325 degrees F.
• Pour the pecans on a sheet pan and toast in the oven for 15 minutes.
• In a food processor or blender, puree the warm pecans with grapeseed oil, salt and brown sugar.
• In a small mixing bowl, combine the pecan butter with the crushed wafer cookies. The crunch can be stored in an airtight container at room temperature for 5 days or up to 2 weeks in the refrigerator. 

For the Buttercream

• In a microwave safe bowl, heat the cream and then pour it over the chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and light in color, about 2 minutes.
• Turn the mixer to medium-low and gradually add the melted chocolate ganache. Stop the mixer and scrape down the sides of the bowl. Beat again for about one minute.
• Gradually add the powdered sugar, one cup at a time, followed by the salt and vanilla.
• Turn the mixer to medium-high speed and beat for 5 minutes.
• Frosting can be store in an airtight container in the refrigerator for a week.
• When you’re ready to frost the cake, bring the frosting back to room temperature and mix by hand with a wooden spoon to push out all of the air pockets. 

Assembly

• Level each cake layer with a cake leveler, if needed.
• On a cake board, spread a dollop of frosting to act as “glue” to the cake. Place the first cake layer, top side up, on the center of the cake board. You will have a little edge of the cake board showing around the cake.
• Spread about 3/4 cup of the buttercream, followed by one half of the coconut crack filling on the cake layer and then one half of the pecan crunch.
• Place the second cake layer, top side up, on the fillings and repeat step 3.
• Place the final cake layer, top side down, on the second layer of fillings. Apply a thin coat of frosting around the entire cake to lock in the crumbs. Place the cake in your freezer for 10 minutes to set the frosting.
• Remove the cake from the freezer and continue to frost the cake with the remainder of the frosting.
• If you want to pipe swirls or any decorate design on the cake, I suggest adding another half recipe of the chocolate frosting to what is listed above. 

The post The Most Delicious German Chocolate Cake first appeared on Cake by Courtney.

Almond Joy Cake

Almond Joy cake- I’m so excited to share this recipe! But, I have to preface it by saying I’m actually not a huge fan of the candy bar, Almond Joy. It’s the coconut. I’ve never been a fan of raw coconut. Toasted coconut, on the other hand, is a whole different story. I can eat it by the handfuls!

So, when a few of my friends requested I come up with an Almond Joy cake, I was hesitant at first. I just wasn’t excited about a raw coconut filling, like the candy bar.

But lucky for us, my girlfriends were persistent and I eventually decided to add it to my list of cakes to make.

My Spin

As I thought about how I would put my own spin on this candy bar inspired cake, I knew I couldn’t use raw coconut. It had to be toasted coconut – which made me think of the coconut crack filling in my German Chocolate Cake, inspired by Milk Bar. Like this one, my German Chocolate Cake uses toasted coconut in the filling instead of raw coconut. For my almond joy cake, I also decided to add some toasted almonds to the filling. This gives it some more texture and resemblance of an Almond Joy.

For the almond joy cake layers, you’ll see I use my go-to chocolate cake recipe and add a little almond extract. Feel free to add more extract if you like a stronger almond flavor. I use only two teaspoons for a subtle flavor. But, I know some of you love almond extract and may want more. Make sure to taste test the batter along the way!

And instead of coating the cake in chocolate like the candy bar, I decided to use my coconut buttercream from my Coconut Key Lime Pie Cake. This frosting is out of this world! It’s so creamy and smooth, and the flavor is perfection.

Finishing Touches

To finish up the almond joy cake, I wanted to add a bit more chocolate in the cake. Within each layer, you’ll have some chocolate ganache, as well as a chocolate drip on top. I really like the balance of the not-so-sweet dark chocolate cake and ganache with the sweet and salty coconut almond filling and coconut buttercream.

I took one bite of this cake and about died! Honestly, I surprised myself with how much I like this coconut filled cake. Every bite is a little piece of heaven, if you ask me.

Here’s a quick stacking tutorial, with a fun little appearance by miss Avery. And, as always, instructions for assembly are in the recipe below.

Print

Almond Joy Cake

Rich chocolate almond cake layers with a coconut buttercream, toasted coconut and almond filling and chocolate ganache.

Course Dessert

Cuisine Cake

Prep Time 1 hour hour 30 minutes minutes

Cook Time 18 minutes minutes

Total Time 2 hours hours 18 minutes minutes

Author Courtney Rich

Ingredients

FOR THE CAKE

• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 2 cups (375g)minus 2 tablespoons granulated sugar
• 3/4 cup Cacao Barry Extra Brute Cocoa Powder or similar good quality dark chocolate powder
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1  teaspoon (5.6 g) salt
• 3 large or extra large eggs room temperature
• 1  cup  (240 g) buttermilk room temperature
• 1  cup (236 g) hot water
• 1/2 cup (109 g) vegetable oil
• 2 teaspoons (8.4 g) almond extract

FOR THE BUTTERCREAM

• 2 cups (452 g) unsalted butter slightly chilled
• 1/4 cup (60 g) cream of coconut
• 6 cups (750 g) confectioner's sugar sifted
• 4 teaspoons (16.8 g) coconut emulsion
• Pinch of salt
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE TOASTED COCONUT AND ALMOND FILLING (adapted from Milk Bar)

• 1 1/4 cups (250g) granulated sugar
• 7 tablespoons  (96.25 g) light brown sugar
• 4 tablespoons (16 g) milk powder
• 1 teaspoon  kosher salt
• 8 tablespoons (113 g) unsalted butter melted
• 6 tablespoons (86.6 g) heavy cream
• 1/2 teaspoon  (2.1 g)vanilla extract
• 4 egg yolks
• 1 cup (75 g) toasted sweetened coconut 
• 1 cup (150 g) toasted slivered or chopped almonds

FOR THE CHOCOLATE GANACHE

• 1 cup (150 g) dark chocolate chips
• 1/2 cup (115 g) heavy whipping cream

FOR THE CHOCOLATE DRIP

• 1/2 cup (75 g) chocolate ganache recipe above
• 1/4-1/2 cup (57-115 g) heavy whipping cream

US Customary – Metric

Instructions

FOR THE CAKE

• Preheat the oven to 350 degrees F. Prepare three 8” or four 6" round cake pans by spraying each with nonstick spraying, lining the bottom with parchment and spraying again. Set aside. 
• In a bowl of electric mixer, combine all the dry ingredients.
• Combine eggs, buttermilk, water, oil and almond extract in a measuring cup and lightly beat with a fork.
• Add wet ingredients to the dry ingredients, and mix on low speed until the dry ingredients are incorporated. Batter will be thin. Scrape sides and mix for another 30 seconds. Divide batter evenly among prepared pans (I like to use a kitchen scale to ensure the batter is evenly distributed – you'll get about 15 to 16 ounces of batter in each of the 8-inch pans or 12 ounces in each of the 6 inch pans).
• Bake for 17 to 20 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool on wire racks for 10-15 minutes, then gently invert onto racks until cooled completely.
• When cakes are completely cooled, level them if needed.
• I like to wrap each cake layer individually with plastic wrap and stick it in the freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. 

FOR THE BUTTERCREAM

• In a stand mixer fitted with a paddle attachment, combine the butter and coconut cream. Beat on medium-high speed for 1 to 2 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the emulsion and salt.
• Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
• Use a wooden spoon to stir out air bubbles.

FOR THE FILLING

• Set your oven to 350 degrees F. Line a baking sheet with parchement and pour the almonds on the sheet evenly. Bake for about 15 minutes or until the almonds are golden brown. Toss the nuts every 5 minutes.
• Set your oven to 425 degrees F. Line a baking sheet with parchment and pour all of the coconut evenly onto the baking sheet. Bake the coconut for about 5 minutes, or until golden brown. Remove from oven and toss, and then toast for another 5 minutes, or until golden brown all over. Let cool completely.
• Preheat your oven to 325 degrees F. Spray the bottom and sides of a 9×13″ with with nonstick spray. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, brown sugar, milk powder, and salt. Mix on low speed until evenly blended.
• With the mixer on low speed, add the melted butter and stir for one minute until all the dry ingredients are wet.
• Add the heavy cream and vanilla and continue mixing on low speed for about one minute, until any of the white streaks from the cream have completely blended into the mixture. Scrape down the sides of the bowl with a spatula.
• With the mixer on low speed, add the egg yolks, stirring them into the mixture until combined. Be careful not to over beat (aerate) the mixture, but certain the mixture is glossy and homogenous.
• Pour the filling into the prepared pan and bake for 10 to 15 minutes. You want the filling to be firmer and more set toward the outer edges of the baking pan but slightly jiggly and loose in the center. If the filling is still jiggly all over, give it another 2 to 3 minutes.
• Let the filling cool slightly and add the toasted coconut and toasted almonds. The filling can be used immediately or stored in an airtight container in the refrigerator. 

FOR THE GANACHE

• Heat the cream in a microwave safe bowl for about 1 minute. 
• Pour the cream over the chocolate chips. Let sit for about 5 minutes. Stir until the chocolate is completely melted. Let cool slightly before using in the cake. 

FOR THE DRIP

• Heat the remaining chocolate ganache for about 30 seconds. Add additional 1/4-1/2 cup heavy whipping cream to make the ganache thinner and easily pourable out of a drip bottle. 

ASSEMBLY

• On a cake board, spread a dollop of frosting to act as “glue” to the cake. Place the first cake layer, top side up, on the center of the cake board. You will have a little edge of the cake board showing around the cake.
• Spread about 3/4 cup of the coconut buttercream over the cake layer, followed by about 1 cup of the coconut and almond filling. Drizzle with chocolate ganache.
• Place the second cake layer, top side up, on the fillings and repeat step 2.
• Place the final cake layer, top side down, on the second layer of fillings. Apply a thin coat of coconut buttercream around the entire cake to lock in the crumbs. Place the cake in your freezer for 10 to 15 minutes to set the frosting.
• Remove the cake from the freezer and continue to frost the cake with the remainder of the frosting.
• If you want to pipe swirls or any decorate design on the cake, I suggest adding another quarter or half recipe of the coconut buttercream.
• Use the chocolate drip recipe to “drip” the chocolate along the sides of the cake (as shown in the video above).

The post Almond Joy Cake first appeared on Cake by Courtney.